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.