Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.
Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.
* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* Marinades are a good way to add flavor and moisture to the fish before cooking.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Make sure that the butter is extra hot but not yet burning.
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