There is a delicate balance between perfectly cooked fish and overcooked fish. Remember the principle of residual heat, a pan will hold heat when it's removed from the element, continuing to cook the food for several minutes. For best results, cook fish until it's almost done, then remove the pan from the oven, microwave, stovetop or grill and let it stand for a few minutes to finish cooking.
Some tips for you:
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* Increase cooking time when cooking fish that is frozen.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* Use fresh fish, it is easier to work with than frozen fish.
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