Author Archives: Joyce Taylor

Baked Grouper with Green Onion and Mushrooms

another fresh seafood idea

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Baked fish can be simple or fancy. A golden-browned, baked fish is notable for bakedgrouperits simplicity. It can also be dressed up with a topping of sauce or vegetables. Fillets also can be rolled up, stuffed and baked. Or you can put stuffing on the flesh side of a fillet, then place another fillet on top, flesh side down. This creates boneless stuffed fish.

  • 1 pound grouper fillets
  • 1 tablespoon melted margarine or butter
  • salt
  • freshly ground black pepper
  • 3 tablespoons margarine or butter
  • 1 cup thinly sliced green onion
  • 1/2 pound small mushrooms, sliced
  • 2 tablespoons minced fresh dill (or 1 tablespoon dried)

Place fish in greased baking dish. Brush with melted margarine. Sprinkle with salt and pepper.

In small saucepan, melt 3 tablespoons margarine. Add green onion and mushrooms and saute lightly. Add dill and mix well. Spoon over fish. Bake at 425 F until done, about 15 or 20 minutes. Serves 3 to 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Is it OK to eat raw shellfish?

seafood is safe to eat

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Eating raw or partially cooked oysters, clams, mussels and scallops poses openoystersignificant health risks for some people. Eating these raw or undercooked shellfish accounts for 85 percent of all seafood-borne illnesses. Shellfish need to reach an internal temperature of 145 F to be done. Just-opened shellfish are not fully cooked. A crinkled appearance to the meat typically indicates doneness.

The reason for the high incidence of illness from this handful of popular bivalves is simple. We eat them whole — digestive tract and all — and whatever microorganisms or toxins have accumulated in their guts reaches ours. As filter feeders, bivalve mollusks sit in one place and eat whatever the water brings them. If the water is contaminated by natural toxins, sewage or industrial pollution, so is the oyster, clam, mussel or scallop.

A naturally occurring bacterium, Vibrio vulnificus, poses a threat for people with certain medical conditions. Most infections occur from eating raw or partially cooked oysters. The bacterium can also enter the body through an open wound, cut, sore, puncture or burn on skin exposed to sea water or raw shellfish containing the bacteria. Vibrio vulnificus can be found in warm water along the coast, especially during the summer months. It does not pose any danger to most healthy people and can be killed by thorough cooking. Freezing does not destroy it. Nor does drinking alcohol or eating with hot pepper sauce.

Gastroenteritis usually occurs within 16 hours of ingesting the organism. Symptoms include chills, fever, nausea, vomiting, blood poisoning and even death within two days for people with weakened immune systems. More than 50 percent of infections from Vibrio vulnificus prove fatal for people with the health conditions listed here.

No major outbreaks of illness have been attributed to Vibrio vulnificus, but sporadic cases occur frequently.


People with any of the following medical problems are at risk and should not eat raw or partially cooked shellfish:

  • liver disease — from excessive alcohol intake, viral hepatitis, cirrhosis or other causes. This category accounts for most seafood-related illnesses and increases the risk of death more than 200 times.
  • gastrointestinal problems, including previous gastric surgery, low stomach acid, or low stomach acid from regular use of antacids
  • transplanted organs
  • chronic alcohol use
  • diabetes
  • immune disorders, including HIV infection
  • long-term steroid use, as for asthma and arthritis treatment
  • hemochromatosis and other iron disorders
  • inflammatory bowel disease
  • chronic kidney disease
  • cancer
  • heart disease and blood disorders

Older adults tend to be at increased risk because they suffer from these health conditions more often. Also, pregnant women, infants and very young children should eat fully cooked shellfish.

The best way to reduce the risk of illness is to keep within the seafood safety net. Never purchase shellfish from unknown or uncontrolled sources. They’re no bargain. Buy only from reputable dealers who buy from shellfish harvesters licensed under the National Shellfish Sanitation Program. If in doubt, ask to see the shipper’s tag that accompanies in-the-shell products. Also, ask to see the shipper’s number on shucked oyster containers. Such information tells who shipped the product and where it came from originally.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor