There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.
Here are some cooking and buying tips to get you started:
* Cook the fish over medium to hot heat.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* Cook it as soon as possible to minimize the loss of juices.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
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