To preserve a fish's moisture, there are a couple steps that can be taken. First, coat the fish with oil. Oil will seal a portion of a fish's moisture inside. Next, keep careful watch over the fillets and flip them as soon as a cut into the fish reveals that the fish is cooked at least half way through. Once flipped, watch the fillets closely and remove the fish from heat as soon as it is cooked through.
Another option is to place the fish on, or wrap the fish in, aluminum foil. The foil will capture the moisture and allow the fish to marinate in its moisture while cooking.
Some tips for you:
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Increase cooking time when cooking fish that is frozen.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
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