Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings such as butter, lemon juice, wine, onion, garlic, herbs, and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.
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.
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* 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.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
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