As Tips, Hints and Recipes are replaced by the businesses on this web site the old ones will be placed here on this page.  You will always be able to find what you read in the past but didn’t need at the time.

AVALON SEAFOODS

IT’S GRILLING SEASON - YEAH!

One of the most important things to remember about cooking seafood is that it cooks much faster than other meats.  This is an advantage when you are in a hurry and want to have a meal ready quickly. However, many people in landlocked Oklahoma didn’t grow up cooking seafood and therefore have a tendency to overcook this nutritious food. 

Here are guidelines for cooking seafood on the grill:

    1.  Use a clean grill

    2.  Heat the grill up to high with the lid down

    3.  Use olive oil, not butter.

    4.  Most steak fish like sword, mahi-mahi, tuna, halibut and seabass take about 4 minutes per side.       

         Firm fillets like tilapia, salmon and grouper take a little less time.  If you are cooking fish fillets

         with the skin on one side always start with the skin side up for about 4 minutes then turn it over

         and finish it with the meat side up.  Test it with a fork and take it off just before you think it is

         done, it will continue to cook for a minute after you take it off.