Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle. Fish is so delicate that it dries out quickly and is easy to overcook. To prevent overcooking, you'll need to pull it out slightly before it's done. In order to retain its moisture, fish needs to be cooked quickly over high heat.
Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* A parsley and walnut pesto is very good with sea bass.
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