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Cooking Fish For Dinner

Fish being one of the healthiest foods, is a common ingredient of most of the dinner recipes. It can be cooked in many different ways. The only thing to be kept in mind while cooking a fish is that, it must be kept alone. When keeping the fish in the pan or on the grill, let it cook undisturbed for 2-4 minutes before you touch it. The fish will develop a nice crust and will release perfectly when it's ready to turn.

Grilled Fish, tastes best for the sturdier and fattier fish, including grouper, salmon, tuna, swordfish and shark. The grill must be clean and oil it lightly before adding the fish. Then leave the fish alone. Don't cover the grill as the fish is cooking; the cover traps too much of the smoke and over seasons the flesh.

Steamed Fish, is a great investment. To steam fish, place water or stock in a large saucepan and add seasoning ingredients; everything from lemons to ginger will work. Bring the liquid to a simmer, place the fish in the steamer(s) and place over the simmering water. Do not let the liquid boil; this will cook the fish too quickly and it could overcook in seconds.

Microwave Fish needs some rules to be followed. First, be sure, that you rotate the fish halfway through the cooking time so the fish cooks evenly. If the fillets are of uneven thickness, fold the thinner parts under each other so the fish is about the same thickness throughout. And standing time is very important; let the dish stand on a flat surface according to the recipe so the food finishes cooking.

Broiled Fish, tastes really delicious. You must preheat the broiler before adding the fish. Make sure the fish is 4-6" away from the broiler and watch carefully. Thinner fillets (1/2") probably won't have to be turned over; thicker fillets (1") should be carefully turned halfway through cooking.

Roasted Fish is done at a high oven temperature. It concentrates the flavors of fish and helps the sugars on the surface caramelize for superior flavor. The fish can be seasoned with just about anything you like before roasting.

Poached Fish is done in a flavored liquid called a court bouillon. The only thing to be kept in mind is that the water must not boil, it should be barely simmering. If the water boils the outside of the fish will overcook quickly.

Crockpot Fish, in such recipes, the fish is to be added towards the end of cooking time. At high temperatures, 1" pieces of fish will cook in about half an hour.

Baked Fish is one of the easiest ways to cook fish.

Sautéed Fish is done, by using a bit of olive oil and preheating the pan. The fish must be cooked undisturbed for 2-3 minutes to develop a nice crust. The thin fillets must be sautéed over medium high heat for 2-3 minutes, then turn, cook for another minute or two, then remove the pan from heat and let the residual heat cook the fish.

Fried Fish is usually battered and then gently lowered into 375 degree oil and cooked for about 4 minutes per side, turning once and carefully.

En Papillote is a technique of cooking fish encased in parchment paper or foil. The paper retains the moisture, concentrates the flavor and protects the delicate flesh.
 
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