Fresh fish should be a regular staple to every healthy diet. Yet too many of us are intimidated by the cooking process and think of it as special occasion restaurant fare. Not so! By learning a few simple techniques, you will soon be cooking delicious fish and seafood consistently – no matter what the catch of the day may be! Selecting and preparing fish and seafood is much easier with good fundamental knowledge and this time-honored class has helped hundreds of cooks make seafood a regular and easy part of their culinary repertoire. Join Chef and learn how to successfully sauté, roast, and grill any type of seafood you desire!
Sautéed Tilapia with Caper Lime Aioli,
Grilled Mahi Mahi Salad with Orange White Balsamic Dressing,
Pan-Seared Scallops with Brown Butter Lemon Sauce,
Oven-Roasted Salmon with Tomato Basil Vinaigrette,
Jamaican Jerk Shrimp with Minted Barbados Flambé.