With our busy lives, once we go home, we just want to eat and sleep. Most of the time, when we do the grocery, we tend to buy those ready or pre-heated foods that we can just microwave for minutes. However, for some who still want the taste of home cooked meals and eating natural foods, fish is one of the easiest foods to cook. Actually there are different ways to cook fish and they are:
Beyond this advice, there can be as many ways to cook fish as there are, well, fish in the sea.
For grilling, choose sturdy fish with plenty of fat, such as salmon, tuna, grouper, shark and swordfish. Clean the grill well and give it a light coating of oil before placing the fish on it. Lighter fish can be grilled in a basket or simply on a sheet of heavy-duty aluminum foil placed over the grill. However, don't cover fish on the grill; the delicate flesh takes up too much smoke and becomes over-seasoned and sometimes dry.
1. Broiling is the process of cooking fish under an open flame or electric element at high temperatures. To begin with, just lightly brush fish with olive oil, pepper and a bit of salt and then place it in single layer on a well greased broiler pan. Broil 7-10 cm (3-4 inches) from the preheated unit. Baste during cooking or squeeze lemon for flavor.
serves as one of the most accepted ways to cook fish because it gives your fish it's nice crust and seals in seasonings. To begin broiling, just lightly brush fish with olive oil, pepper and a bit of salt and then place it in single layer on a well greased broiler pan. Broil 7-10 cm (3-4 inches) from the preheated unit. Baste during cooking or squeeze lemon for flavor.
Broiling is one of the most popular ways to cook fish, because it gives a nice crust and seems to seal in seasonings, much like toasting spices enhances the flavor of Indian cuisine. To broil fish correctly, preheat the broiler, season the fish well, and position the pan four to six inches from the broiler. Then watch it carefully! Don't walk away to dress the salad or anything else, because you'll quickly have burned fish. Turn thick fillets of one inch or more once halfway through cooking; thin fillets don't need turning.
2. Crock Pot recipes works as raw food and a liquid such as water, wine, or stock are placed in the slow cooker. Some of the crockpot recipes will call for pre-heated liquid. The cooker lid is put on and the cooker is switched on. Cookers often have high and low heat thermostat settings. With fish recipes, it is often advisable to add the fish toward the end of cooking time. For a simple yet healthy recipe you can simply start off by greasing the crockpot and then put salt and pepper on the fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.
3. Grilled fish is by itself already full of flavor. Just grill your fish over light fire/charcoal and then season with pepper and a bit of salt will already do the trick. Adding lemon juice or onions will add more flavor. Remember to not cover the grill as the fish is cooking; the cover traps too much of the smoke and over seasons the flesh. Just grill and wait until fully cooked with brown exterior and juicy white flesh. Serve with steamed vegetables and that's it.
To fry fish properly, batter the fish with seasoned flour or cornmeal, and then gently lower it into oil at 375 degrees F. Don't guess; use a thermometer or a deep-fat fryer to ensure the proper temperature. If frying in a skillet, cook each side for about four minutes, turning gently just once. In a deep fryer, lower the fish gently into the oil and let cook according to the fryer instructions.
Anyway it's cooked; well-prepared fish makes for a truly splendid meal.
There are currently no comments on this post. Be the first one!