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We have tips and top recipes for frying, grilling, poaching, and baking fish.
Frying
For the best possible pan-fried fish, make sure your
fillets are well coated with batter and the oil or butter is hot (but
not quite scorching).
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Grilling
Grilling is one of the tastiest ways to cook fish. But
watch out! Unlike other meats, fish lose much of their moisture when
cooked, and on an open grill the juice just drips straight into the
coals.
To preserve a fish's moisture, try these simple steps.
Another option is to wrap the fish in aluminum foil--or simply place the fish on top of the foil--which captures moisture and lets the fish marinate in its own juices while cooking. To prevent sticking, try placing parchment paper between fish and foil.
To preserve a fish's moisture, try these simple steps.
- Coat the fish with oil. Oil will seal some of the moisture inside.
- Keep careful watch over the fillets and flip them as soon as the fish is cooked at least ½ way through.
- Watch the fillets closely after flipping and remove the fish from the grill as soon as it is cooked through.
Another option is to wrap the fish in aluminum foil--or simply place the fish on top of the foil--which captures moisture and lets the fish marinate in its own juices while cooking. To prevent sticking, try placing parchment paper between fish and foil.
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Baking
Prepare the marinade, preheat the oven, and then pop
in the fish, being sure to check in on its progress from time to time to
prevent overcooking.
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Poaching
Poaching gently cooks fish in broth or water. It's a
simple and healthy way to cook fish that works best with firm fish like
salmon.
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