When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.
It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* It is better to undercook the fish a bit than overcooking it.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
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