 |
• Meatier or steak fish such as mackerel, bluefish, swordfish, tuna and whole fish and of course, skewered shrimp, are perfect for the grill.
• Generally, olive oil, salt and pepper are all you need to use for great flavor. Wet marinades aren’t generally used on fish because it is already so moist. To flavor your fish, use dry rubs and seasonings such as lemon pepper, Cajun, and others, and season liberally. |
• Preheat an outdoor gas or electric grill until very hot. A very hot fire is the key to not having your fish stick to the grill. Support more delicate pieces of fish in a hinged, wire basket for easier turning or handling.
• If using a barbecue grill, preheat until very hot, then spread coals in a single layer. Adjust the grill height to 4 to 6 inches above the heat.
(Back to Top)
 |
Be sure and use an oil with a high flash point (requires a higher temperature before smoking or burning) such as olive, peanut, or canola oil. When the oil is very hot, place the fish into the skillet and reduce heat to medium-high.
Pan-Frying
• An excellent method for fillets and pan-dressed fish like trout, spot, croaker and catfish.
|
• For crusted fish, dip the fish into seasoned flour, cornmeal or breadcrumbs just before frying.
• In a skillet large enough to hold the fish, heat enough oil to halfway submerge the fish.
Sautéing
• Season fish liberally before cooking.
• With just a touch of oil in your pan (a tablespoon or two), heat oil and carefully sauté fish very quickly for about 2-3 minutes being careful not to over-cook.
• When sautéing very thick pieces of fish,
brown both sides quickly in pan, then
finish cooking in the oven as not to
over-cook.
(Back to Top)
 |
Baking
• Whole fish, whole stuffed fish, fillets, stuffed fillets, steaks and chunks of fish may be baked. Use pieces of similar size for even cooking.
• Bake fish on the center rack of a preheated 350-degree oven for about 10-15 minutes per inch of thickness. In general, fish is cooked when its meat flakes easily when tested with a fork.
|
• For a quick and delicious dinner, bake fish on a bed of chopped vegetables. Try a mixture of onion, celery and carrots or a combination of mushrooms, onions and peppers.
• If stuffing your fish, lay it flat, then wrap the fish around your ingredients such as crab meat, spinach, mushrooms, cheese, etc. Remember to increase the cooking time to account for the extra thickness.
Broiling
• Steaks, whole fish, split whole fish and fillets are great for broiling.
• Place fish on the middle rack of oven and broil on high for about 8-12 minutes, depending on thickness.
(Back to Top)
|
