March 2014

March

Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!

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WORKING WITH FISH IS JUST LIKE WORKING WITH ANY OTHER PROTEIN: You can cook it just about any way you want. Toss it in a pot, stick it in the oven, lay it on the grill, slap it in a pan — match the method to the fish you're working with and it's pretty hard to go wrong. Here's proof. the EASY, FOOLPROOF COOKING WITH FISH Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor. To create an even more intense crisp, flavorful crust when pan-frying, toss the fish fillets with some flour. If your fish fillets are less than ½-inch thick, you do not need to flip them. For extra moist broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler. Oily fish is best grilled, broiled or steamed so that their natural fats can drain while they are cooking. COOKING TIPS Helpful Fish

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