Are you cooking fish less often because you’re not comfortable with your technique?

There are plenty of videos online that show you just how easy it is to cook fish: on the stovetop, in the oven, on the grill. The key is this: don’t overcook it. Fish is far more delicious on the rare side than well done. (Sushi lovers can vouch that it’s wonderful absolutely raw.)

Today’s tip mostly focuses on buying the best fish. For advice, we turned to the experts at Arch Rock Fish restaurant in Santa Barbara. Chef Scott Leibfried has also provided a simple and delicious recipe. Tomorrow, we’ll present Chef Scott’s cooking tips

Arch Rock Fish has the benefit of the local Santa Barbara Fish Market, which the chef visits each morning to search for the freshest catches of the day.

But even if you’re limited to a supermarket fish department, you can use the look, smell and touch tests to get the best fish available. Good chefs buy fish based on these criteria. So you may have salmon in mind, but if it looks a little tired, go for a fresher variety.

A good portion size is six to seven ounces.

Check the eyes for clear, not cloudy, lenses. Photo of red snapper courtesy KleerIceSupplies.com.au.

BUYING WHOLE FISH

Examine the whole fish for freshness:

EASY FISH RECIPE WITH LEMON & PESTO

Ingredients For 4 Servings

 
Preparation

1. CLEAN, cut and portion fish, for beginners I definitely recommend a halibut fillet not a whole halibut and skin off is better for this dish

2. RUB oil on the halibut, season with salt and pepper and placce in a baking dish that’s been wiped with oil. Depending on your oven (everyone’s varies!) and the thickness of the fish, bake at 375°F for 15 minutes. Always check the doneness: A cooked fish shouldn’t be translucent; the flesh should be firm and beginning to flake when touched with a fork. While the fish is cooking…

3. MAKE the pesto. Zest the lemons and combine with garlic, basil, parsley, pistachios salt and pepper in a food processor. Pulse until minced. With the motor running, slowly stream in olive oil until the sauce forms.

4. SERVE by placing pesto atop the cooked fish. Garnish with a lemon wheel. If you feel more ambitious, consider Chef Scott’s preferred garnish: “I personally like to fry a leaf of basil, until it becomes like a clear green chip.”

5. SERVE with a starch—orzo, a bed of pasta, potatoes, rice—and greens.
 
FIND MORE OF OUR FAVORITE FISH RECIPES.
  

What’s red, white and blue—and delicious? A triple berry shortcake!

You can serve this mixed berry shortcake classic style, with whipped cream, or turn it into an “ice cream shortcake” with vanilla ice cream.

This recipe is from Mccormick.com.

RECIPE: Spiced Triple Berry Shortcake

Ingredients

For The Berry Filling

 
Preparation

1. MIX berries and vanilla extract in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

2. PREHEAT oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.

3. BAKE 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve…

4. SPLIT warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped cream or 1-2 scoops ice cream. Cover with shortcake tops.

TIP: If you have leftover fruit and cream but no more shortcakes, use up the ingredients on split muffins.
  

Since the Girl Scouts popularized s’mores (the first published recipe is in their 1927 handbook), they have been a happy tradition around the campfire. Two marshmallows toasted on a stick, a square of chocolate and two graham crackers make a delicious chocolate marshmallow sandwich.

The heat from the toasted marshmallow melts the chocolate a bit to add more lusciousness. The name of the sweet sandwich snack comes from its addictive quality: You’ll always ask for “some more.”

These days, the grill most often replaces a campfire, but the treat is just as sweet. And the original concept has given way to different riffs on s’mores.

This set of s’mores-inspired recipes, from McCormick, doesn’t even need a grill. It uses marshmallow creme, and sets up a build-your-own s’mores bar that offers different cookies in additional to graham crackers.

Want more than a cookie sandwich? Make “ice cream s’mores” by crumbling the cookies and piling the ingredients atop a scoop of vanilla.

Of course, you can use your own favorites instead of these ideas. Brainstorm with family and friends to come up with winning combinations:

We love the combination of chocolate, marshmallow and graham crackers in any combination. You can:

Here are variations on the classic s’mores recipe:

If you can’t find marshmallow ice cream in the store, here are two ways to create it:

Vanilla Ice Cream + Marshmallows: Soften a container of vanilla ice cream enough to be pliable, mix in halved mini marshmallows and return to freezer.

Toasted Marshmallow Ice Cream: For even more flavor, toast the marshmallows first. Here’s a recipe for toasted marshmallow ice cream.