shrimp recipes

Grilling is the testiest of traditional fish-cooking methods, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as a steak, a burger or chicken. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.

Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.