“We want to share our passion for exceptional fresh fish and seafood with our customers, whether at home or by serving them a wonderful meal at our restaurant,” says Tim Curci, the restaurant chain’s founder. Here are some of his suggestions:
Use Your Senses. If a fish smells “fishy,” don’t buy it—and don’t eat it. For whole, fresh fish, look for vivid gills and shiny skin or undamaged scales. A fresh fish will have elasticity to it. Press firmly on the skin, and it should quickly retake its original shape. It should also look freshly caught, not as though it has been abused. As a general rule, the whiter the fish, the milder it will taste. The deeper in color, the more robust flavor a fish will have.
Double Duty, Half the Work. Marinate your fish to add zesty flavors. Set aside some extra marinade to serve as a basting liquid when baking or broiling.
Remember the 10:1 Rule. When baking or grilling fish, cook the filet for 10 minutes per one inch of thickness at 400°F to 450°F. Flip the fish halfway through the cooking time.
Keep an Eye on Your Seafood. Oysters and clams require only 3 to 5 minutes of cooking time. Scallops and standard shrimp are fully cooked in 7 to 9 minutes; rock shrimp will be ready in just under four minutes.
12 Recipes from Our Blog
- Florida Flounder Sandwich with Lime and Sweet Onion Tartar Sauce
- Catfish with Peanut-Coconut Crust
- Halibut Kabobs with California Dried Plums and Bay Leaves
- Shrimp Chile Rellenos
- Spring Thyme Salmon
- Salmon Burgers with Dill Sauce
- Maple Wasabi Glazed Salmon
- Gremolata-Crusted Fish Fillets
- Graham-Crusted Fish Fillets
- Pepita-Crusted Halibut with Blood Orange Jicama Chutney
- Steamed Fish with Hot Oil
- Baja Fish Tacos with Mango Salsa
Photo courtesy of Bonefish Grill