To preserve a fish's moisture, there are a couple steps that can be taken. First, coat the fish with oil. Oil will seal a portion of a fish's moisture inside. Next, keep careful watch over the fillets and flip them as soon as a cut into the fish reveals that the fish is cooked at least half way through. Once flipped, watch the fillets closely and remove the fish from heat as soon as it is cooked through.
Another option is to place the fish on, or wrap the fish in, aluminum foil. The foil will capture the moisture and allow the fish to marinate in its moisture while cooking.
Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* 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.
* A parsley and walnut pesto is very good with sea bass.
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