If you are using fillets or small, whole fish, grilling is another cooking method. If your fish are whole, make slashes through the skin on each side of the fish and brush it with olive oil or butter. Turn the fish over halfway through cooking and baste it. You can also wrap the fish in foil with herbs, lemon juice, and olive oil before placing it on the grill.
Here is a list of quick tips:
* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* Make sure that the fish is well coated in batter.
* 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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