If so, it's worth your time to tune in to Chef Nancy Banner's interview on the basics of shopping for and cooking seafood, which is now in our archives at Blog Talk Radio. Thanks so much, Nancy, for getting our listeners ready to shed their phish phobia and get cookin!
I'm including some of the links and information here that we discussed while we chattted.
As Nancy mentioned, there were many videos to link to regarding how to remove skin from fish, with a simple Google search. Here is one that I found.
Nancy mentioned Coconut Secret, a soy-free"soy sauce", a great condiment for seafood cooking and eating.
Click here for more information on Nancy and her 30 day eating challenge.
We also mentioned three websites with lists of safe and sustainable seafood choices:
Natural Resources Defense Council Environmental Working Group Monterey Bay Aquarium
If you stayed on through the end of the interview, we mentioned Nancy's gluten-free organic doggie treats. They are available at the Noble Beast in Phoenix, Arizona.
Finally, here is Chef Nancy's recipe for Poached Fillet of Fish…how super easy is this?: )
Poached Fillet of Fish (Salmon, Cod, Trout, Ocean Perch)
Yield: 4 servings
Ingredients
• 1 # Fish fillets, cut into 4 equal pieces
• ½ C Lemon juice (not concentrate)
• 1 T Low sodium soy sauce, Bragg’s liquid aminos or soy-free substitute**
Directions
• Heat the lemon juice and soy sauce in a skillet on medium, until bubbly.
• Gently add the fish fillets. Once the liquid returns to a bubble, cover the pan and reduce heat to medium low.
• Simmer for 5 minutes. Turn the heat off and leave covered another 2-4 minutes.
** Coconut Aminos by Coconut Secret