Simple and Savory Fish
Fish is inherently fast-cooking and healthy---perfectly suited for a quick midweek meal or a feast with friends. Yet many home cooks lack self-assurance when it comes to making fish. In just one class, you will learn to buy, store and cook seafood with confidence and finesse. Join award-winning food writer Marge Perry---regular contributor to "Cooking Light," "Every Day with Rachael Ray," "Newsday," and many other magazines and blogs---to learn how to cook moist, tender salmon with a golden, crisp crust; glaze scallops to sweet, tender perfection; braise catfish in a riot of flavor; and more, each of which you can replicate at home in under a half-hour. We'll make: Golden Seared Salmon with Moroccan Tomato Relish; Hoisin Glazed Scallops; Spanish Catfish; Blackened Swordfish; and Short-Cut Paella.
