When the weather's not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, and easy preparation with delicious results. It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.
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.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
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