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.
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.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
No comments:
Post a Comment