Need tips on cooking fish

x-no-archive: yes

Marengo said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

I know one of you smart people is going to be able to help!

TIA

I knew there was a rule for time vs. thickness:

http://whatscookingamerica.net/fishselect.htm

Some more links:

http://www.heb.com/mealtime/CT-easyFish.jsp

Other citations say internal temp of 140 is about right.

I go by eye, pressing for firmness, and a final poke in the center with
the tip of a steak knife for flake.

Susan

I love cooking fish this way:

Take a nice piece of salmon or swordfish or whatever you like.

Put it on a piece of aluminum foil whic is double the size of the fish.

Add any one of the following (or what ever flavors work for you):

Two thin lemon slices, a pat of butter, sprinkle of garlic, salt, & pepper

A drizzle of sesame oil, some chopped scallions, some grated ginger, a
little soy sauce

A dollop of salsa

A drizzle of olive oil, some chopped kalamata olives or capers, some
fresh basil, garlic, salt & pepper

Then... fold up the tin foil around the fish and toppings to make a
sealed package (don't press it tight, you want a small purse like
structure).

Put it on a baking sheet in a 350 degree oven for 15 minutes... then
unfold and check the fish... if it's just opaque, it's done. If not,
seal it back up give it 5 - 7 more minutes and check again. A lot will
depend on the thickness of your fish.

You can cook a few packets this way. It's fast and easy.

Jennifer

Marengo said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

I know one of you smart people is going to be able to help!

TIA

OK I WILL TRY TO HELP I PUT MY FISH IN A BIG CASSEROLE DISH I PUT FISH
IN SEASON IT WITH FISH SEASONING AND, LEMON PEPPER, I PUT A FEW CUPS OF
WATER AND ALSO POR QUITE A BIT OF LEMON JUICE IN IT I ALSO PUT IN SOME
ONION CUT UP AND SOME REAL BUTTER I COVER IT AND BAKE IT AT 350 DEGREES
FOR AND HOUR AND TAKE THE LID OFF AND BAKE IT FOR A LITTLE LONGER
MAYBE 15 TO 20 MINUTES TAKE IT OUT AND SERVE.,I HAVE COOKED ALL KINS OF
FISH THIS WAY. I TRY TO STAY AWAY FROM FRIED FOODS. I ALSO SPRIKLE
PARSLEY FLAKES IN THE FISH TOO BEFORE BAKING,

jo ann and Jim t said:

BAKE IT AT 350 DEGREES
FOR AND HOUR AND TAKE THE LID OFF AND BAKE IT FOR A LITTLE LONGER
MAYBE 15 TO 20 MINUTES TAKE IT OUT AND SERVE.,

That amount of cooking would result in fish soup surely? I like my
fish without a lot of other flavorings, just some S and P. Salmon I
cook in foil in a 400 oven for 30 minutes or so, depending on the
thickness and temperature (to start with) of the fish. More delicate
fish like cod I generally cook in a pan so I can keep an eye on it.

Do you like curries? One of my faves is catfish curry. Catfish is a nice
firm fish so works well this way. Get some Thai green curry mix, fix it
according to label instructions with a can of coconut milk. Put in chopped
green peppers, bite size pieces of catfish, eggplant (optional), stir in,
cover, after a few minutes stir in strips of sweet onions (like Vidalias),
cover and cook till veggies are done, the catfish will be just right, too.
Putting the onions in a little after the rest leaves them a bit crisp.

In news:[email hidden],
Marengo <[email hidden]> stated
| I love fish but hardly ever eat it --because I can never get it right
| and for some reason am afraid to try. I'm a good cook, creative and
| enjoy cooking but I just cannot figure out how to tell when fish is
| "done." Every time I've tried it's always been either overcooked and
| dry or undercooked and slimy. Yuk! I'd love to be able to grill a
| nice swordfish or tilapia steak for dinner once in a while with lemon
| or a low-carb tartar sauce, YUM! But I know I'll ruin it.
|
| I know one of you smart people is going to be able to help!
|
| TIA

Marengo said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

Very straightforward rule for fish that you want completely cooked, but
not overcooked. For things like grilled tuna or salmon that's rare or
medium in the center, the rule needs to be adapted.

The rule is this: Cook 10 minutes for each inch of thickness measured at
the thickest part. It's an astonishment, but no matter the method, not
matter the kind of fish, it works.

Poached, grilled, pan-fried, steamed, deep-fried... Don't make no nevermind.

If you're cooking "en papillotte" - in parchment or foil - multiply time
by 1.5 to 2, depending on what else you've put in there. Veggies,
liquids, whatever...

Pastorio

In article <[email hidden]>,

Bob (this one) said:

Marengo said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

Very straightforward rule for fish that you want completely cooked, but
not overcooked. For things like grilled tuna or salmon that's rare or
medium in the center, the rule needs to be adapted.

The rule is this: Cook 10 minutes for each inch of thickness measured at
the thickest part. It's an astonishment, but no matter the method, not
matter the kind of fish, it works.

Poached, grilled, pan-fried, steamed, deep-fried... Don't make no nevermind.

If you're cooking "en papillotte" - in parchment or foil - multiply time
by 1.5 to 2, depending on what else you've put in there. Veggies,
liquids, whatever...

Pastorio

Thanks Bob!

I'm in the midst of thawing out a large piece of farmed salmon fillet.
Does that timing mean 10 minutes per side in a skillet?

I've cleaned my contact grill and plan for 10 to 12 minutes in there but
it cooks both sides at once.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I would say that's way too much time for salmon. I prefer my salmon
slightly on the rare side.

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you're cooking "en papillotte" - in parchment or foil - multiply time
by 1.5 to 2, depending on what else you've put in there. Veggies,
liquids, whatever...

Pastorio

Thanks Bob!

I'm in the midst of thawing out a large piece of farmed salmon fillet.
Does that timing mean 10 minutes per side in a skillet?

I've cleaned my contact grill and plan for 10 to 12 minutes in there but
it cooks both sides at once.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

FOB said:

I would say that's way too much time for salmon. I prefer my salmon
slightly on the rare side.

Quoted message said:

Quoted message said:

If you're cooking "en papillotte" - in parchment or foil - multiply time
by 1.5 to 2, depending on what else you've put in there. Veggies,
liquids, whatever...

Pastorio

Sounds about right for me. I like the
thinnest parts kind of crispy.

Marsha/Ohio

Well now, If I aint married to the fishman myself. Larry works for DFW
and has spent his life fishing and hunting. He says Fish is cooked when
the meat is flaky, firm to the touch, moist inside and no longer
translucent looking. It should have a somewhat dried appearance on the
outside and if you snap a piece off the end it should break off easily
and be a tad firm.
Laureen

Marengo said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

I know one of you smart people is going to be able to help!

TIA
--

Peter

Have you tried cooking in a microwave? I always keep a bag of Cod
fillets(Sam's Club) in the freezer. At first I didn't know how long to cook
them so I started out with their directions and then added more time until
they were done to my taste. Even if you overcook them they don't dry out.
Then I just pop a couple (2-3 fillets) on a plate and dust them with salt,
pepper, olive oil & butter. In seven minutes they are done, 6 minutes if
the fillets are thin, then I add almond slices or some Italian four cheese
blend or maybe just some lemon juice(depending on my mood).
I know thew first couple of meals were not the best, but it didn't take
long. If you are going for the grill, try wrapping them in tinfoil and use
butter or a stock so they steam inside the foil. That should solve the
overcooking/dryness.
Good luck with the fish.

--
Joe W
T2 Nov '05
30mg Actos, 3gr(1/2 tsp or 500mg pill) Cinnamon, Diet(>100 carbs) &
30 minute walk(everyday) & BowFlex 3x/week
*****Diabetes, be proactive, not reactive.*****

"Marengo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

I know one of you smart people is going to be able to help!

TIA
--

Peter

On Mon, 03 Apr 2006 00:25:51 -0400, Marengo <[email hidden]>
wrote:

|I love fish but hardly ever eat it --because I can never get it right
|and for some reason am afraid to try. I'm a good cook, creative and
|enjoy cooking but I just cannot figure out how to tell when fish is
|"done." Every time I've tried it's always been either overcooked and
|dry or undercooked and slimy. Yuk! I'd love to be able to grill a
|nice swordfish or tilapia steak for dinner once in a while with lemon
|or a low-carb tartar sauce, YUM! But I know I'll ruin it.
|
|I know one of you smart people is going to be able to help!
|
|TIA

Wow everybody, thanks for all the great ideas and suggestion!

My sister is on a (stupid) 'macrobiotic" diet, and eats the opposite
of what I do. All she eats is grains and fruit with occasional
vegetables and fish. She's coming to visit for several days in a
couple of weeks; fish and veggies are the only things that we both
eat. So I'm going to give some of your ideas a workout.

Thanks again.
--

Peter

On 3 Apr 2006 18:03:42 -0700, "Laureen" <[email hidden]>
wrote:

|Well now, If I aint married to the fishman myself. Larry works for DFW
|and has spent his life fishing and hunting. He says Fish is cooked when
|the meat is flaky, firm to the touch, moist inside and no longer
|translucent looking. It should have a somewhat dried appearance on the
|outside and if you snap a piece off the end it should break off easily
|and be a tad firm.
|Laureen
|
|
|
|Marengo wrote:
|> I love fish but hardly ever eat it --because I can never get it right
|> and for some reason am afraid to try. I'm a good cook, creative and
|> enjoy cooking but I just cannot figure out how to tell when fish is
|> "done." Every time I've tried it's always been either overcooked and
|> dry or undercooked and slimy. Yuk! I'd love to be able to grill a
|> nice swordfish or tilapia steak for dinner once in a while with lemon
|> or a low-carb tartar sauce, YUM! But I know I'll ruin it.
|>
|> I know one of you smart people is going to be able to help!
|>
|> TIA
|> --
|>
|> Peter

Hey Laureen, did you get my e-mail yesterday? We're making our Amtrak
reservations this week for a trip in July to come out to the PNW, and
I need a bit of information from you.

Thanks,

Peter

p.s. thanks for the fish tips.

That reminds me of this recipe from the Sea Bass package from Costco. Very
nice.

Sea Bass Piccata

1 ½ lbs. Sea Bass filets
1 garlic clove, minced
½ cup dry white wine
3 T lemon juice
2 T capers, drained
1 T olive oil
½ cup grated Parmesan cheese

In small pan fry garlic over medium heat about 2 min. Add wine, lemon juice
and capers. Boil over high heat until reduced to ½ cup, 3-4 minutes. Rub
fish with oil, sprinkle with pepper and arrange on broiler pan. Broil about
3" from heat for 3 minutes, turn, sprinkle with cheese and broil until
opaque. Transfer to serving platter and pour sauce over fish. Serves 4.

In news:[email hidden],
Joe <[email hidden]> stated
| Have you tried cooking in a microwave? I always keep a bag of Cod
| fillets(Sam's Club) in the freezer. At first I didn't know how long
| to cook them so I started out with their directions and then added
| more time until they were done to my taste. Even if you overcook them
| they don't dry out. Then I just pop a couple (2-3 fillets) on a plate
| and dust them with salt, pepper, olive oil & butter. In seven
| minutes they are done, 6 minutes if the fillets are thin, then I add
| almond slices or some Italian four cheese blend or maybe just some
| lemon juice(depending on my mood).
| I know thew first couple of meals were not the best, but it didn't
| take long. If you are going for the grill, try wrapping them in
| tinfoil and use butter or a stock so they steam inside the foil. That
| should solve the overcooking/dryness.
| Good luck with the fish.
|
|
|

Laureen said:

Well now, If I aint married to the fishman myself. Larry works for DFW
and has spent his life fishing and hunting. He says Fish is cooked when
the meat is flaky, firm to the touch, moist inside and no longer
translucent looking. It should have a somewhat dried appearance on the
outside and if you snap a piece off the end it should break off easily
and be a tad firm.

That's *one* way of cooking fish; one guy's preferences.

When poached, those criteria don't all apply; for exotic, look up
"truite bleu.". When seared, they won't be flaky because they aren't
cooked enough to be. There's no one way to cook fish or anything else.
Breaded won't look like this. Chinese-style deep fried won't look like
this. Etc...

Pastorio

Quoted message said:

Marengo said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

I know one of you smart people is going to be able to help!

TIA
--

Peter

FOB said:

I would say that's way too much time for salmon. I prefer my salmon
slightly on the rare side.

No such thing as "slightly on the rare side." It's rare or it isn't.

What's "way too much time for salmon." The papillotte or the grill?

Pastorio

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you're cooking "en papillotte" - in parchment or foil - multiply time
by 1.5 to 2, depending on what else you've put in there. Veggies,
liquids, whatever...

Pastorio

Thanks Bob!

I'm in the midst of thawing out a large piece of farmed salmon fillet.
Does that timing mean 10 minutes per side in a skillet?

I've cleaned my contact grill and plan for 10 to 12 minutes in there but
it cooks both sides at once.

OmManiPadmeOmelet said:

In article <[email hidden]>,

Bob (this one) said:

Marengo said:

I love fish but hardly ever eat it --because I can never get it right
and for some reason am afraid to try. I'm a good cook, creative and
enjoy cooking but I just cannot figure out how to tell when fish is
"done." Every time I've tried it's always been either overcooked and
dry or undercooked and slimy. Yuk! I'd love to be able to grill a
nice swordfish or tilapia steak for dinner once in a while with lemon
or a low-carb tartar sauce, YUM! But I know I'll ruin it.

Very straightforward rule for fish that you want completely cooked, but
not overcooked. For things like grilled tuna or salmon that's rare or
medium in the center, the rule needs to be adapted.

The rule is this: Cook 10 minutes for each inch of thickness measured at
the thickest part. It's an astonishment, but no matter the method, not
matter the kind of fish, it works.

Poached, grilled, pan-fried, steamed, deep-fried... Don't make no nevermind.

If you're cooking "en papillotte" - in parchment or foil - multiply time
by 1.5 to 2, depending on what else you've put in there. Veggies,
liquids, whatever...

Pastorio

Thanks Bob!

I'm in the midst of thawing out a large piece of farmed salmon fillet.
Does that timing mean 10 minutes per side in a skillet?

I've cleaned my contact grill and plan for 10 to 12 minutes in there but
it cooks both sides at once.

No sides, no consideration for turning. Total time of 10 minutes per
inch of thickness. Period. If you turn it, the clock is still running.

Pastorio

The ten minutes on each side or ten-twelve in the grill which is the message
to which I was responding.

In news:[email hidden],
Bob (this one) <[email hidden]> stated
| FOB wrote:
|
|| I would say that's way too much time for salmon. I prefer my salmon
|| slightly on the rare side.
|
| No such thing as "slightly on the rare side." It's rare or it isn't.
|
| What's "way too much time for salmon." The papillotte or the grill?
|
| Pastorio
|
||
|| Thanks Bob!
||
|| I'm in the midst of thawing out a large piece of farmed salmon
|| fillet. Does that timing mean 10 minutes per side in a skillet?
||
|| I've cleaned my contact grill and plan for 10 to 12 minutes in there
|| but it cooks both sides at once.

In article <[email hidden]>,

Bob (this one) said:

No such thing as "slightly on the rare side." It's rare or it isn't.

What's "way too much time for salmon." The papillotte or the grill?

Pastorio

Well... I just finished cooking that fillet' about an hour ago. At it's
thickest point, the salmon fillet' was not quite 1" thick. It was a good
18" long. ;-)

I cut it into 3 sections and topped it lightly with dried dill weed,
ground orange peel and thinly sliced fresh lemon.

Contact (Hamilton electric) closed grill for 10 minutes.

It was perfect.

But, I've been using an electric contact grill for a couple of years now
so I've gained some experience with a few overcooked failures. ;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson