Six Seafood Tips for Fabulous Fish

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Planning to cook fish on Friday? Whether you prefer fresh or frozen, we have a large seafood selection to help you make your best fish dish yet! With its nutritional benefits and savory flavor, seafood is a great choice any day of the week. While we love a seafood supper, we know cooking fish can sometimes feel challenging. Here are some ALDI Test Kitchen tips and recipes that will have you cooking seafood with confidence.

1) When grilling or baking, first wrap the fish in parchment paper or aluminum foil. Nobody likes cleanup; wrapping the fish makes it easy – just toss the packet away! Include aromatic vegetables like broccoli, green beans, or asparagus for a hearty meal. Healthy Salmon Foil Packets, a recipe created by Jessica McCoy of All She Cooks, is a simple but satisfying choice for dinner.

2) When thawing fish, pat dry with a paper towel. Thoroughly drying your seafood ensures proper browning on a stovetop or in the oven. When using frozen fish there may be even more excess liquid, so patting your fish dry becomes essential. To absorb the extra liquid, cover the fish in the refrigerator and place it on the paper towel for one to four hours. For a tasty frozen fish recipe that’s simple and flavorful, follow these steps to prepare this “zesty” Crusted Salmon recipe.

3) Use a thermometer to prevent overheating. To eat hot seafood at its best, always make sure to check the temperature. Seafood heats fast and can easily become overcooked, so it’s important to keep seafood at 145 degrees or less for optimal taste. Grab your thermometer when grilling Citrus & Herb Salmon for a delicious, flaky finish.

4) If you’re using a pan to warm your food, avoid overcrowding and use cooking oil so your fish crisps uniformly. Cook the fish at medium heat until you can see that the skin is cooked about halfway – that’s the sign to flip it! Flip sides and continue heating until finished. Test this technique on our Maple Walnut Crusted Salmon, a Test Kitchen favorite!

5) For poached seafood, warm up the fish and poaching liquid together. It’s all about balance. Boiling the poaching liquid before warming the fish can lead to uneven cooking. Warm the fish and liquid together to guarantee the best texture.

6) For flavorful seafood, choose a marinade. Our Test Kitchen suggests lots of lemon juice for a quick and refreshing marinade. Lemon and herbs spice-up our Lemon, Basil, and Quinoa Stuffed Peppers with Marinated Shrimp, or try a vanilla and lemon marinade in this Seared Tilapia and Pea Puree dinner.

We hope these ideas inspire you to cook more seafood this season. Do you have any favorite fish cooking tips? Share in the comments below!

 

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