The microwave oven is perhaps the easiest method of cooking fish. Unlike meat, which doesn't do well in the microwave, the texture of fish is perfectly suited to this cooking method. Cooking fish requires but the briefest of exposure to heat. The flesh is tender and cooks up perfectly when you set your fish on a plate, microwave it for two or three minutes and then turn it over for another minute or two.
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.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
* If you use very fresh fish, your recipe has more chance of being a great success.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
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