Grilling is a good way of cooking small whole fish or fillets. If you are using whole fish, slash the skin on both sides a few times and brush with melted butter or olive oil. Baste the fish during cooking and turn it halfway through. You might like to wrap the fish in foil with olive oil, herbs, and lemon juice before placing it on the grill.
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.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* The fish is done cooking when it is opaque, and begins to flake.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* Cook the fish over medium to hot heat.
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
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