Latest news with #Maricel'sSimplyAsianCookbook
Yahoo
12-05-2025
- General
- Yahoo
Forget Filet Mignon: The 'Steak Of Fish' Is A Griller's Dream
While the summer comes with researching the best cuts of steak to grill, have you ever considered venturing out of red meat and throwing some seafood on the barbecue? Sure, fish may not be your first thought when it comes to grilling, but there's one type that even the most steak-obsessed will fall in love with: swordfish. In fact, Food Republic spoke to Maricel Gentile, executive chef and owner of Maricel's Kitchen and author of "Maricel's Simply Asian Cookbook," to learn more about why you should grab some swordfish for your next cookout. "Swordfish is naturally firm and dense, so it holds its shape when grilled. It does not flake or fall apart like softer fillets," Gentile explained. "That steak-like texture gives it a rich, meaty bite that feels hearty and satisfying, especially for people who think they don't like fish." One of the best fish that seafood chefs recommend, swordfish's natural fat is responsible for its delicious outcome. "It also has a high oil content, which helps it stay moist and flavorful even with direct, high heat," Gentile added. "Just like steak, swordfish gets those beautiful grill marks and a slightly charred crust while staying tender inside." Tips For Grilling Swordfish Ready to give swordfish a try? The first step is making sure you're buying the right size fish. "Use pieces about 1-inch thick. That's the sweet spot," Maricel Gentile said. "Too thin, and it dries out. Too thick, and it won't cook evenly unless you finish it in the oven." When seasoning, you don't have to go overboard with flavors. "A simple marinade of olive oil, lemon juice, garlic, and fresh herbs like thyme or parsley works beautifully. Salt it right before grilling to keep the moisture in," Gentile recommended. When cooking, make sure your heat isn't too high or too low. "Grill it over medium-high heat for about 3 to 4 minutes per side," Gentile said. "The key is not to overcook. Swordfish should be just barely opaque in the center and still juicy." Once done, use the same crucial step that steak requires: a few minutes to rest to allow the juices to settle. It's important to note that if you go to flip the swordfish and notice it still sticking to the grill, you shouldn't force it. Instead, give the fish another 30 seconds before trying again. "It usually means the crust isn't set yet," Gentile said. "Once it's ready, it will release easily." Just like with cooking other types of food, practice makes perfect. "When grilling, use all your senses — look, listen, smell," Gentile noted. "Swordfish will tell you when it's ready. Just don't walk away from the grill!"
Fox News
11-04-2025
- Health
- Fox News
Livvy Dunne sparks viral debate over proper way to eat crawfish: What to know
Influencer Livvy Dunne, a gymnastics team member at Louisiana State University (LSU), recently shared a TikTok video about "how to take the 'poo vein' out of crawfish." The Sports Illustrated swimsuit model said, "You eat it, that's it." Formally called deveining in culinary circles – the act of removing the main central vein, which serves as the digestive tract in crustaceans – Dunne's advice has ignited a huge debate on social media. While removing the vein from crawfish tails isn't essential for food safety purposes, some chefs advise doing so before digging into your next crawfish boil, crawfish étouffée, crawfish roll and the like. That's to spare your dish of a certain grittiness that some diners find unappealing. Deveining the crawfish may also be done for aesthetic purposes. Isaac Toups, chef-owner of Toups' Meatery in New Orleans, considers himself a "crawfish connoisseur." He said he believes it's a mistake not to remove the digestive tract – or what you'll see as "the black line" in crustaceans. "This should absolutely be removed and discarded," Toups told Fox News Digital. "However, in the same breath, do not remove the orange fat. It's the best part." Still, some chefs are on Dunne's team when it comes to serving crawfish. Maricel Gentile, the executive chef of Maricel's Kitchen, a cooking school in East Brunswick, New Jersey, and author of "Maricel's Simply Asian Cookbook," admits that people may be a little squeamish about eating the digestive tract, but she calls it "harmless and normal." Many cuisines, said Gentile, actually have ingredients or parts that people eat without thinking twice. "What seems strange to one person is a delicacy to another." "What seems strange to one person is a delicacy to another," Gentile said — and praised Dunne "for doing what she loves and enjoying her crawfish." Inspired to nosh on crawfish after seeing Dunne's viral video? As many crawfish aficionados know, the art of eating them can be quite daunting, especially to newcomers to the seafood. Toups and Gentile detailed the proper technique for eating crawfish, whether you devein them or not. 1. "Take a crawfish in your nondominant hand by the body. Grab the tail with your other hand and break it in half," Toups said. To separate the head from the tail, Gentile said, it's easiest if you hold the crawfish firmly at the junction of the head and tail and give the crawfish a gentle twist. 2. This step is optional. "Savor the head. If you want the full experience, suck the juices and fat from the head," Gentile said of the so-called crawfish butter, which is "rich and flavorful." You can also skip directly to step 3. 3. Or follow Toups' method and pinch the body with your thumb and immediately suck the juices out of the crawfish. 4. Peel the tail. At this point, you may have to use your thumb to peel back the shell, Gentile said. You may choose to remove the first two pieces of the abdomen, which are segmented, Toups said. Then, when cooked properly, he said, the meat may also simply slide right out of the tail when you pinch it at the end. 5. Eat the meat that is removed from the tail and enjoy. When eating crawfish, don't fret about getting messy. "Enjoying crawfish is more than just eating," Gentile said. "It's a cultural experience that brings people together. So, roll up your sleeves, gather with friends and dive in."
