Many of us think of fresh fish and seafood as difficult to prepare properly, and more of a special occasion meal to be savored in a restaurant. But when you know what you are doing, it’s not that hard – and the end results can be consistently delicious every time you cook a new dish – whatever the fish! Selecting and preparing fish and seafood is much easier with good fundamental knowledge and techniques, and our time-honored class has helped hundreds of cooks make seafood a regular and easy part of their culinary repertoire, as you 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.