Delicious Seafood in a Clay Fish Baker
When I was growing up we didn’t eat a lot of fish in my home. Yes, there were lots of fried fish sticks and on rare occasions a flounder fillet. And there was a favorite restaurant my Dad loved that served “all-you-can-eat” shrimp. So that was about the extent of my seafood diet in childhood. As a result I’ve never gotten to the point of being a fish-lover, but my husband is. Salmon, halibut, shrimp, lobster, tuna steaks – just about any fish imaginable. Unfortunately if I cook it, I nearly always manage to overcook it so that it’s too dry. What a waste of good food and good money! So when I came across this Clay Fish Baker from Romertopf, I knew I had solved my problem.
What’s wonderful about the clay baker is that it cooks the fish keeping the moisture locked in, so that the fish is never dry! It’s so simple to use, simply soak the baker in water for about fifteen or twenty minutes before using, place the fish inside and bake. The results are perfectly moist. The dish is even nice enough to use for serving as well. Now that I own this great clay cookware, I’ve decided to buy a few more pieces to cook my roasts and veggies in too.
This entry was posted on Thursday, January 8th, 2009 at 1:27 pm and is filed under Entertainment. You can follow any comments to this post through the RSS 2.0 feed. Both comments and pings are currently closed.
