Fish On

Seafood Dishes that Make a Splash

By: Ingrid Baier

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Paperback | 1 January 2010

At a Glance

Paperback
176 Pages

Dimensions(cm)
20.2 x 20.5 x 1.2

Paperback

$46.75

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In this mouth-watering collection of seafood recipes, simplicity and great taste are key. For every home cook who has ever been intimidated by seafood,Fish On is a call to foster one's own tastes and opinions. The book focuses exclusively on preparing and cooking the most commonly harvested seafood found on the Pacific West Coast. Try your hand at dishes with salmon, halibut, snapper (rockfish), cod, prawns, mussels, clams, oysters, Dungeness crab, and scallops. Learn the different cooking methods (poaching, roasting, grilling, planking), and how they work for seafood.

A reminder that "good" and "complicated" aren't synonyms, this is the go-to place for tasty recipes using seafood. Sidebars are included throughout the book with interesting facts on the science of cooking, and the nutritional information is included with each recipe for easy reference. Try recipes such as Tequila Lime Grilled Halibut, Thai Curried Mussels, or Drunken Prawns en Flambe. Impress friends and family by serving Tandoori Salmon with Mango Chutney, or Crab Bisque.

With accessible and easy-to-make recipes, Fish On is a selection of Pacific Northwest favourites sure to satisfy the seafood lover's appetite.

Industry Reviews

Fish On helps soothe the intimidation that many of us face when planning on preparing seafood. --Red Deer Advocate-- (10/15/2010)
Fish On is a terrific book with endless possibilities. Nothing fishy about it. --January Magazine-- (10/15/2010)
Baier is a culinary artist. --St. Albert Gazette-- (11/22/2010)
Reading this book might just add some new tastes to your menu. --Story Circle Book Reviews-- (10/15/2010)
Take that fresh seafood and those sound techniques and you won't be surprised that Baier ended up with a book filled with tasty dishes, such as crab bisque, tequila lime grilled halibut, drunken prawns en flambe, and tandoori salmon with mango chutney. --The Times Colonist-- (10/15/2010)

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