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Reply to "Help me integrate frozen fish into our meals"
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[quote=Anonymous][quote=Anonymous]I actually find the fillets easier than shrimp - no peeling and you’re dealing with one or two pieces that will cook evenly. A quick defrost (or not - there’s a good WaPo recipe for lemony poached cod that you can cook from frozen). I typically use a little blackening seasoning on salmon or mahi mahi and cook on a cast iron skillet over high heat for 2 minutes a side to get a nice texture. Then 4-5 minutes in the oven at 400. This does not work as well for delicate fish like cod. [/quote] Most supermarkets will have peeled and deveined shrimp also - no need to peel, FYI.[/quote]
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