Fish can be cooked in many ways including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch. To test fish for doneness, use a fork. The fish should be opaque, its juices milky white. Undercooked fish is translucent, its juices clear and watery. Overcooked fish is dry and falls apart easily. Another test is to insert an instant-read thermometer at the thickest point and if it is done it will be 145 F.
Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.
* Season your batter to your heart's content, salt and pepper never goes wrong.
* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
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