There is a delicate balance between perfectly cooked fish and overcooked fish. Remember the principle of residual heat, a pan will hold heat when it's removed from the element, continuing to cook the food for several minutes. For best results, cook fish until it's almost done, then remove the pan from the oven, microwave, stovetop or grill and let it stand for a few minutes to finish cooking.
Here is a list of quick tips:
* It is better to undercook the fish a bit than overcooking 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.
* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.
* Marinades are a good way to add flavor and moisture to the fish before cooking.
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