At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike steaks and burgers, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.
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.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Season your batter to your heart's content, salt and pepper never goes wrong.
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