Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per inch.
Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* If you use very fresh fish, your recipe has more chance of being a great success.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
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