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*Fish & Shellfish |
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In an age of dietary doomsaying, where everything from three square meals a day to the goodness of milk is being reevaluated, fish has emerged as the new messiah. Even its fat content, which is the bane of many other animal proteins, seems blessed with health benefits. Fish is naturally low in cholesterol and calories. It cooks quickly and radiates flavor even in the simplest presentations. It lends itself to every known cooking technique and hundreds of seasonings, and it comes in more varieties than flavored potato chips. The only problem is that most of us dont know the first thing about cooking fish. Reared on frozen flounder and tinned tuna, even good cooks in America frequently find themselves at a loss when confronted with a swordfish steak or a red snapper shining crimson beneath its scales. Add to this the phenomenal number of new fish varieties constantly appearing in the market and it is easy to see why fish cookery in most homes amounts to preheating the broiler and juicing a lemon. May the following recipes put an end to all that.
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