How do you cook fish?

Question

I want to start eating more fish but i don't know how to cook it. When do you know if it is done? Isn't it easy to overcook?

Answer 1

Yes, fish is very easy to overcook. Really, how to cook it depends on the type of fish you are cooking. My favorite way to cook orange roughy is to coat it in butter and shredded Parmesan cheese and then bake it in a foil lined pan at 350 degrees for about 20 minutes. It's done when the cheese is a little brown on top and the fish flakes in the middle.

I cook fresh tuna on the top of the stove. First, I'll marinate it in terryaki sauce and then saute it until the both sides are cooked (flipping once) while leaving it pink in the middle. This can also be done on a grill.

Steaming is also good for most types of fish. Put it in a tinfoil packet with whatever vegis you want and bake it for about 20-30 minutes. It'll be steam/baked in the foil and everything will be cooked perfectly.

Answer 2

How to Cook Fish

People love eating fish because it is healthy — it is a great source of protein — and when put together properly, it can be developed into scrumptious meals. Many cooks are at a loss as to how to handle fish, either putting too many spices or overcooking it, thus reducing its quality.

Here are some easy tips that will help you when dealing with fish.

• Always buy fresh fish.

It is very important to buy the freshest fish you can because it is highly perishable and its quality decreases the longer the storage time is. I always tell my students that a fresh kill will give the best results, though it may sometimes seem cruel. The fresher the fish, the better the taste. If you buy fresh fish and decide that you are not ready to cook it yet, it can be stored in the freezer for a maximum of two days; otherwise the fish will lose its firmness unless, of course, you use a blast freezer, which is used by exporters and big food establishments.

• Always look at the eyes.

Looking through the eyes of a woman is the same as looking through the eyes of the fish. It should be clear and a little bit bulging (not sore-eyes red). If the eyes are opaque and have become dull, then that means that it is not that fresh. The head should be firmly attached. Another indication that it is fresh is when the fins are up as if waving and saying "Hello!" When the fins are pointing down and flat, say goodbye to your purchase.

• Touch the fish, look at the blood, and smell the fish.

When I was studying at the Ritz in Paris, France, chef Christophe Pouy emphasized the importance of feeling the fish, looking at its blood, and smelling it. When touching the fish, the flesh should spring back like a sponge cake and should never form a dent. If the meat does not return to its original shape, then the quality of the fish has diminished, affecting its taste and indicating that when it is cooked, it will not be as tender. The blood should be very red, especially in the gills area, and not brown. When you smell it, it is also important that it does not have a foul odor. It should smell like the ocean.

• Thaw the fish in the refrigerator.

If you decide to store it for a day in the freezer, it is important to thaw the fish properly in the ref. This means you should give an allowance for thawing, so that you will not panic and run out of time. Thawing fish by placing it in water or leaving it out at room temperature will make it lose its valuable flavor, and will make it dry. (This is the same principle when handling prime cuts of beef.) Allow two hours of thawing time in the ref per kilo of frozen fish.

• The longer you cook the fish, the drier it gets.

Fish meat is very delicate, and the longer you place it on top of the heat, the tougher it gets. Some people overcook fish to the point that it gets flaky and falls apart, which is wrong. Like steak, start with a high fire; when it is brown on the outside, turn the heat down to low.

If deep-frying, make sure the oil is hot, then lower the fire so the oil will not spatter, then add the fish and raise the fire. Never overcrowd the frying pan with too many pieces of fish because this will make the cooking time longer. The temperature of the oil should be hot because deep-frying at the right temperature will seal the texture, and cooking at too low will make it oily.

Steaming, in my opinion, is the best method of cooking fish. It is healthier because it helps retain the natural flavors. The water should be boiling and kept at a high temperature. Making slits on the side of the fish will prevent it from curling and make cooking faster, which is imperative for cooking fish.

Answer 3

I eat frozen fish and the directions are on the back of the box. I preheat the oven to 500 degrees and cook the fish for 5-6 minutes per side. This works for fresh fish too but I think that frozen is easier to deal with...

Answer 4

When it flakes easily w/ a fork, it is done. When it goes from kind of transparent to opaque, it is done.

Yes, it is easy to overcook it. High heat cooked for a quick period of time is better than low and slow heat, which will dry it out.

Answer 5

maybe you ought to try this recipe. its Asian and its healthy.

Ginger Lime Steam Fish

1 fish (any white meat fish will do but i prefer heddock)
thin sliced ginger - about 8 slices
3 clove of garlic - finely chopped
1 onion - sliced
spring onion finely chopped - for garnishing
5ml lime juice (this you can adjust according to your liking)
2 asian chilli (the small type and its kinda hot if you put alot but 2pcs is rather mild) just crack the chilli
2 tbs thin soy sauce
1/2tsp sesame oil
1tsp fish sauce
salt to taste

clean fish. marinate it with salt and lime for 1 hr.
into the steamer, put everything in with the fish and steam for 15-20mins depends on how big is the fish. you'll know its done when the meat flakes ;)...my family love this dish and its healthy too!

Answer 6

Just wait the oil turn hot about 10 mins. before you cook more fishes.

Answer 7

Salmon marinated in chardonnay...

I marinate the salmon for about two to three hours, let the wine zimmer. rubb with a little bit of italian herb mix.

pre-heat oven at 350, when is time to put in oven, preferaly placed on an oak board to get a little smoky taste....it will not overpower the fish taste...believe me...place a slice or two of lemon. let it cook for about 20 min....serve with sparragus and a nice glass of wine...

Answer 8

check the thickest part of the fish while cooking with a fruit or paring knife, when the knife goes in without resistance, then it is cooked; and when the thickest part of the fish is cooked, you can be sure that the other parts are cooked. this goes for any kinds of cooking.

Answer 9

Steam lightly or grill. When you put a fork into the thickest part and turn, and the fish flakes, it's done. I love fish, too! Mmmmm!

Answer 10

Tilapia Baked

http://www.epicurious.com/recipes/recipe_views/views/230199

Try this or other Tilapia recipes. I find this fish easy to cook and Costco sometimes sells it for a great price too!