How do you like fish cooked?

Answer 1

GRILLING is the best way to cook fish!!

If you like Salmon: buy a piece of salmon (tail-end, skin on).

Line a grill pan with tinfoil. Place the salmon on the tinfoil. Top with butter, garlic salt, pepper, and tarragon. Grill on medium-high for about 20 minutes (depends on thickness and size) until flaky. Delish!

Answer 2

I like it broiled with olive oil and lots of garlic and fresh lemon juice with a little tarragon.

I also like it barbecued or smoked......Entire Fish though....Have the fishmonger clean the fish and scale it and if you can't handle the head, have him remove.

Soak the fish overnight or at least 6 hours in MILK...Seriously..Milk removes any "fishy" smells, doesn't matter which kind, skim, 1% whatever.....My grandmother has done this FOREVER with fish, shellfish and meat like chicken etc....

Anyways, after soaking in milk, wash and pat dry fish, rub olive oil and LOTS of fresh minced garlic all over INSIDE AND. Sprinkle salt and pepper. CONCENTRATE ON GETTING MOST OF SEASONING INSIDE OF FISH. Squeeze fresh lemon juice all over fish, put lemon slices inside fish with sprigs of fresh tarragon, basil, rosemary, whatever..... put fish in the barbecue fish basket or on Hot Barbecue.

Cook , about 20 minutes or so 10 minutes each side.., depends upon size of fish.....You want the fish to feel firm, not squishy....


enjoy

Answer 3

Depends on the kind of fish, as different species respond better to some ways of being cooked than others.........
For Cod & Haddock, then the good old fashioned British way of dipping them in batter then deep frying them.
Or also Cod made into Fishcakes..... or as "Cod in Parsley sauce" (unbattered/unbreaded fillet in a white sauce with bits of chopped parsley in it... usually from a frozen packet of the dish).

For Tuna....... straight from the tin, into a salad, loads of Heinz Salad cream and/or Potato Salad.

For Herring...... Smoked into Kippers - My home town is also home to FORTUNE's Kippers (regarded as THE best place in the world for them), as featured on various cooking shows including "The Two Fat Ladies".

For Salmon.... same as for Tuna, or made into Salmon Fishcakes.

For Trout.... Grilled (though recommended "right" way is to wrap them in tin foil and cook them on a fire next to the water you caught them from).

Answer 4

Trout: Skin on, pan-fried in brown butter until crispy on the outside

Halibut: grilled just past medium and served with a tarragon mayo or bernaise

Salmon: grilled medium rare or seared in bacon fat to medium rare (serve over greens with a warm lemon dressing made from pan drippings)

Tuna: grilled medium rare or seared in peanut oil with a seasame seed crust. Cut into medallions and serve with a dressing of soy, mirin, rice vinegar, ginger, garlic, and seasame oil.

Haddock: large chunks in fish chowder.

Marlin: Grilled or seared medium served with a mango salsa and sugar snap peas.

Grouper: See above.

Answer 5

Depends on the type of fish... but pan fried is what I like it best. And it cuts the fat in half, cause there's no deep frying and no batter...Fish wrapped is tin foil on the BBQ is awesome too!!!!

Answer 6

I like fried fish

Answer 7

Fried fish tastes fabulous, but steamed fish has all the nutrients intact while tasting great too !

Answer 8

clean the fish put oil mixed with salt spread chilly powder all over with a little turmeric poweder mixed, keep it for 20 mins and then heat up the Pan put oil pot some mustard and onion then put the fish in ....mmmm wowwwww

Answer 9

I hate fish

Answer 10

I like my fish kept in the ocean because they taste gross nomatter how you cook them