Grilling is the testiest of traditional fish-cooking methods, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as a steak, a burger or chicken. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.
Fish is not only healthy but tasty as well. Most people think that preparing a fish meal is difficult. Also, there is the concern of being able to purchase those that are fresh. Using fish as a main ingredient in a dish is not complicated.
I will give here some tips that would be helpful when you will be buying and cooking fish.
* Make sure that the fish is well coated in batter.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
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