Fish is very good for us. It is also very expensive. However, bear in mind, one-quarter of a pound is a good-sized serving for one person.
We read a lot about selecting fish which looks fresh, and how their eyes must look clear. As a matter of fact, we are usually asked to choose fish from many filets with no eyeballs in sight. Basically you need to specify which filet looks the moistest, the whitest, no evidence whatsoever of mushiness.
Baking fish highly complements its flavor. Preheat oven to 375 degrees. Rinse and pat dry each filet, and place on a broiler pan.
Place small pieces of unsalted butter on each filet, then sprinkle with salt and pepper. Place fish in oven and set timer for 6 minutes.
Have a dinner fork handy and test by gently placing the side of the fork onto a solid part of the fish. Be prepared to test every three minutes until it gently separates into its flaked sections. Continue reading →
♦♦♦♦ Below are 52 food links with some fine examples of food traveling. All foods have moved around the world in remarkable ways. From Columbus and other early travelers who tucked seeds into their pockets to internet-ordered imported foods, … Continue reading →