About Grill Every Day The sub-title of this great cookbook says it all: 125 Fast-Track Recipes for Weeknights at the Grill.
Vital Choice friend Diane Morgan is the author of Salmon, the acclaimed book of recipes and lore recommended by The New York Times.
For novice grillers, Diane covers types of grills, cleaning and safety tips, and helpful tools.
In a handy chapter titled "The Grill Planner", she helps readers make maximum use of every session at the grill. For example, Diane tells us how to turn leftover ingredients from "Shrimp and Pineapple Skewers with Garlic and Cilantro Drizzle" into "Pineapple, Shrimp, and Anaheim Chile Salad."
Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thawing instructions Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).