There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* Cook it as soon as possible to minimize the loss of juices.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
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