Thursday, December 18, 2008

grilled salmon recipes

Fish can be cooked in many ways including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch. To test fish for doneness, use a fork. The fish should be opaque, its juices milky white. Undercooked fish is translucent, its juices clear and watery. Overcooked fish is dry and falls apart easily. Another test is to insert an instant-read thermometer at the thickest point and if it is done it will be 145 F.

Here is a list of quick tips:

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

* The fish is done cooking when it is opaque, and begins to flake.

* Cook the fish over medium to hot heat.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

No comments: