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Cooking Fish and Slimming With Seafood
Why do we eat so much fat? Because it tastes great! We've come to associate good food with foods that are rich and full of fat, but flavor and fullness can come from healthier choices. Just because something is lowfat doesn't mean it can't be high-flavor.
Many everyday ingredients can be combined to enhance the flavor of fish without adding lots of fat. Make a spicy salsa from vegetables or try a fruit relish. Marinades run the gamut from sweet to sour, mild to wild, limited only by your imagination and ingredients on hand. Don't underestimate herbs and spices. Sprinkled on as is or added to relishes, salsas or marinades, they add character to any dish.
Relishes and salsas can be made out of a wide range of fruits and vegetables. They provide variety in taste and texture. Serve on the side, using fruit relishes a little more sparingly since they can be higher in calories than vegetable-based versions.
Marinades add flavor and keep fish from drying out, particularly when grilling or broiling. Adapt your favorites by reducing the oil. To ensure success, follow these simple rules:
1. Unlike beef, fish is marinated for flavor, not to break down tough connective tissue. As little as 10 to 30 minutes is ample.
2. Use non-reactive pans such as glass, enamel or plastic. Or, marinate fish in a heavy plastic bag with a resealable closure.
3. Marinades can be used as bastes to keep fish from drying out. Divide marinade in half, using half to marinate the fish and the other half for basting during cooking.
Herbs and spices, when used properly, enhance the flavors of seafood; used improperly, they can overpower seafood and dominate the taste buds. If you're unfamiliar with using herbs, start out by adding 1/2 teaspoon of dry or 1 teaspoon of fresh per pound of seafood. Don't be afraid to combine one or more herbs and/or spices.
Many everyday ingredients can be combined to enhance the flavor of fish without adding lots of fat. Make a spicy salsa from vegetables or try a fruit relish. Marinades run the gamut from sweet to sour, mild to wild, limited only by your imagination and ingredients on hand. Don't underestimate herbs and spices. Sprinkled on as is or added to relishes, salsas or marinades, they add character to any dish.
Relishes and salsas can be made out of a wide range of fruits and vegetables. They provide variety in taste and texture. Serve on the side, using fruit relishes a little more sparingly since they can be higher in calories than vegetable-based versions.
Marinades add flavor and keep fish from drying out, particularly when grilling or broiling. Adapt your favorites by reducing the oil. To ensure success, follow these simple rules:
1. Unlike beef, fish is marinated for flavor, not to break down tough connective tissue. As little as 10 to 30 minutes is ample.
2. Use non-reactive pans such as glass, enamel or plastic. Or, marinate fish in a heavy plastic bag with a resealable closure.
3. Marinades can be used as bastes to keep fish from drying out. Divide marinade in half, using half to marinate the fish and the other half for basting during cooking.
Herbs and spices, when used properly, enhance the flavors of seafood; used improperly, they can overpower seafood and dominate the taste buds. If you're unfamiliar with using herbs, start out by adding 1/2 teaspoon of dry or 1 teaspoon of fresh per pound of seafood. Don't be afraid to combine one or more herbs and/or spices.
source : simplyseafood.com
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