Tailgate Times

Prefer a Fish Fry?

The National Aquaculture Association offers some tips for cooking fish that apply to tailgating, too. Here are the association’s pointers:

  • Most important, do not overcook. Fish will continue cooking on its way to the table.
  • Use bottled cooking sauces—teriyaki, dill, pesto.
  • Add fish or shellfish to your favorite pasta sauce—marinara, Alfredo, pesto, clam sauce.
  • Instead of chicken, use fish or shellfish with packaged stir-fry or fajita mixes.
  • Use bottled salsa, either fruit or vegetable based, as an accompaniment.
  • Pair stronger fish such as trout with sautéed tomatoes. You can also add mushrooms, peppers, and onions.
  • Splash fish with lemon juice, top with a thin layer of mayonnaise, and sprinkle with your favorite herbs.
  • Marinate fish in salad dressing. Italian and Dijon vinaigrette are especially good.
  • Use leftover fish in salads.
  • If you are concerned about fish odors, use cooking bags.
  • Serve fish on a bed of arugula or other greens.
  • Use a variety of herbs—dill, marjoram, tarragon, chives, capers—to add flavor.