There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.
Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
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