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otato wedges are cooked with the skins on, so the skins need to be very clean. 2 Cut the potatoes into wedges. For a smaller potato, yo u might simply cut the potato into fourths. Larger potatoes might create more wedges. 3 Place the potatoes in a medium saucepan and cov er them with cold water. Add a couple teaspoons of salt. 4 Place the potatoes on the stove and bring the pot to a boil. Boil the potato es until about five minutes. The potatoes will be tender, but not all the way cooked through.Grill 1 Scrape and brush the grill grates symbol free fonts clean and coat them with peanut oil. Heat the grill on high with the cover closed until it reaches 450 degrees Fahrenheit. 2 Brush the fish with olive oil and season it to taste. 3 Grill a 1-inch-thick fish steak for three minutes. Slide the long-handled fish turner und www sgs org sa er the fish steak, rotate it a quarter turn and cook it for an additional three minutes. Slide the turner under the fish steak, lift it .

45 degrees Fahrenheit. 4 Grill an 8-oz. fish fillet for four minutes. Slide the long-handled fish-turner under the fish, lift it a coup le of inches above the grill and flip it gently, turn the fish outward onto the grill. Cook it for an additional four minutes or until it reaches a minimum internal temperature of 145 degrees Fahrenheit. Only turn delicate filets, such as sole and flounder, once -- they can't stand up to the repeated turning needed to produce cross-hatched grill marks. Pan 5 Heat the oven to 325 degrees Fahrenheit. Hea t 2 tbsp. of olive oil in a cast-iron pan over medium-high heat until it shimmers, approximately five minutes. 6 Season the fish to tas te. Place the fish in the pan presentation or skin side down in the pan. 7 Sear the fish for four minutes. Slide the short-handled fish www sgs org sa turner under the fish, lift it up a couple of inches and flip it outward into the pan. Cook it for an additional four minutes. Place t .

son to taste with coarse kosher salt, and, if desired, freshly ground black pepper. 3 Turn the shrimp over and repeat the previous step . Poaching 4 Fill a saucepan 3/4-full with water. 5 Stir in 1 tbsp. of kosher salt for every quart of water used. Add any aromatic ingr edients, such as fennel fronds, dill and star anise, if desired. 6 Taste the water. The taste will indicate the saltiness of the shrimp upon completion. Adjust the seasoning as needed. 7 Taste the water. The taste will indicate the saltiness of the shrimp upon completio n. Adjust the seasoning as needed. Add the shrimp, bring to a simmer and cook for eight minutes. Steaming 8 Pour three inches of water in a saucepot and bring to a boil. Place the shrimp in a steamer basket. 9 Insert the steamer basket, cover and cook for five minutes o www sgs org sa r until the shrimp reach a minimum internal temperature of 145 degrees Fahrenheit. 10 Remove the shrimp and arrange them on a sheet pan .

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