FISH FUNDAMENTALS

Week 4 of Cooking Fundamentals: Here is an amazing lesson about cooking Fish. It comes with understanding the cooking method that works best for its thickness, size and type. Come learn so that preparing Fish becomes easy for you to do! Join us for a fun and interesting evening to prepare Baked Salmon with Lemon Thyme (Salmon Fillets baked with a Parmesan, Lemon and Thyme Bread Topping); French-Style Shrimp Salad (Sautéed Shrimp with Green Beans, Red Bell Pepper, Artichoke Hearts, & Olives in a Lemon-Tarragon Vinaigrette); Crispy Flounder and Roasted Tomatoes (Mild White Fish with a fresh Herb and Panko Crust served with roasted Tomatoes and Capers); Butter-Basted Fish Fillets with Garlic and Thyme; Mediterranean Fish (Mild White Fish Fillets cooked in a broth of Diced Tomatoes, Capers, White Wine, Oregano, Basil, & Parsley); Mahi Mahi with Bacon-Tomato Butter, and Butter-Poached Shrimp with Dill Mayonnaise.