When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done.
Some tips for you:
* To prevent overcooking, you'll need to pull it out slightly before it's done.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
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