When it comes for Seafood, fish is what most people glee to eat. There are mostly 1000s of fish dishes, where among them ‘four’ are my preferred ones. Check-out the below pictures, and have a good clues of various dishes made of same fish.
Pan-roasting is a combination of sauteing and roasting that crisps the skin but allows the center to cook more gently. Wrapping the fish in prosciutto allows you to add another layer of texture.
The pea shoots in this dish are added at the end. The color and flavor are lovely complements to the steamed fish served with a small amount of sesame oil.
This Provencal-braised fish emerges from the oven practically a stew, bursting with a complex perfume from tomatoes and black olives.
A little bit of basil-flavored olive oil will emphasize the herbal flavors of the fish.
Check it out if you are a fish or seafood lover, try something of this kind, you will love it.