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.
Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* If the fish flakes too easily, it may be overcooked.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
No comments:
Post a Comment