Oven broiling is a great way to produce delicious cooked fish. Season and coat the fish well ahead of time. Preheat the broiler and place the fish 5 to 6 inches beneath the broiler. Watch the fish carefully to avoid overcooking. Thicker fillets should be turned halfway through cooking.
Remember these easy tips with buying and cooking fish:
* Marinades are a good way to add flavor and moisture to the fish before cooking.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Washing of the hands before touching the fish is important.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* 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.
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