Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings such as butter, lemon juice, wine, onion, garlic, herbs, and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.
Remember these easy tips with buying and cooking fish:
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* 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.
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