Cooking Fish

Discussion in 'Food and nutrition' started by Luckytrim, Mar 14, 2004.

  1. Luckytrim

    Luckytrim Guest

    Cooking Fish Four Basic Techniques Sautéed Fish Fillets

    Cooking fish can be a real challenge without a grill. Here
    are four simple techniques that will help you add more fish
    to your diet.

    Sautéed Fish Fillets

    Works with any type of skinless fish fillet. First season
    the fish as desired and add 1-2 tablespoons of olive oil to
    a skillet. Cook the fish over medium-high heat for 2-3
    minutes per side per 3/4 inch of thickness. The thicker the
    fish, the longer the cooking time.

    Braised Fish Fillets

    This style of fish is cooked in a broth of white wine, clam
    juice, or water. First heat some olive oil in a skillet over
    medium-high heat, then add the liquid and seasonings and
    bring to a simmer. Add the fish fillets, cover, and cook for
    3 minutes on both sides. Again, a fish thicker than
    3/4 inches will require a longer cooking time.

    Baked Fish Fillets

    Grease a baking sheet and arrange with seasoned fish
    fillets. Bake about 7-10 minutes per 1 inch of thickness.
    It's not necessary to flip the fish.

    Broiled Fish Steaks

    Works with any type of fish steak. Season steaks and brush
    with olive oil. Place them in a broiler pan and broil 4-6
    minutes on each side or until golden. Allow more cooking
    time for steaks thicker than 1 inch. How do you know if your
    fish is done? To test for doneness, poke with a fork at its
    thickest point. Perfectly cooked fish should be opaque and
    moist, not dry and flaky. Undercooked fish looks raw. Salmon
    and tuna are the exception, as both can be served rare on
    the inside as long as they are very fresh.
    Note: To maintain freshness and avoid overcooking, make sure
    to thaw frozen fish in the refrigerator-not at room
    temperature, under warm water, or in the microwave.

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