Fish on the grill needs to be attended very closely and only takes a few minutes per side. If the filets are an even thickness, fish can be cooked through by grilling it on one side only.
Remember these easy tips with buying and cooking fish:
* 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.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* 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.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
No comments:
Post a Comment