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.
Here are some cooking and buying tips to get you started:
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
* Make sure that the butter is extra hot but not yet burning.
* To prevent overcooking, you'll need to pull it out slightly before it's done.
No comments:
Post a Comment