Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.
Remember these easy tips with buying and cooking fish:
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Make sure your grill is clean and oiled.
* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
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