LOOKING FOR A MAIN-DISH FISH OR SHRIMP RECIPE? These seafood dish ideas are tasty and easy enough to make on a weeknight for a quick, delicious supper.
The following are recommendations and guidelines from the FDA.gov website:
Most seafood should be cooked to an internal temperature of 145°F (63°C). If you don’t have a food thermometer, there are other ways to determine whether seafood is done.
FISH: The flesh should be opaque and separate easily with a fork.
SHRIMP AND LOBSTER: The flesh becomes pearly and opaque.
SCALLOPS: The flesh turns opaque and firm.
CLAMS, MUSSELS AND OYSTERS: The shells open during cooking—throw out ones that don’t open.
Never leave seafood or other perishable food out of the refrigerator for more than 2 hours, or for more than 1 hour when temperatures are above 90°F (32°C). Bacteria that can cause illness grow quickly at warm temperatures (between 40 and 140°F [4 and 60°C]).
Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade and keep the lid closed as much of the time as you can. When it’s party time, keep hot seafood hot and cold seafood cold. Divide hot party dishes containing seafood into smaller serving platters. Keep the platters refrigerated until it’s time to reheat them for serving. Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.
The recipes in this chapter run the gamet from smoky south-of-the-border flavors to sweet Asian glazes to bright and tropical island notes. Spicy Szechuan, Cajun seasonings and tangy barbecue also make appearances. Seafood cooks up quickly, too, so you’ll have more time for enjoying company and less time at the grill.