Tips for Cooking Fish
When baking or broiling fish, a rule of thumb is to bake or broil the fish about 10 minutes per inch of thickness at 400-450 degrees F, then turning the fish at the midpoint. This is not accurate for microwave cooking or frying, however. If your fish is less than 1/2 inch thick, you do not have to turn it.
Cooking in tinfoil or a sauce? Add 5 minutes to cooking time.
Cooking frozen fish? Double your cooking time.
Like shellfish, you should baste fish with lower fat content (such at tilapia or grouper) during baking or broiling.
When is your fish done cooking? When the flesh of the fish becomes opaque and flakes easily at the thickest part.
Like other meats, most fish will continue to cook for a minute or two after you remove it from the heat, so plan accordingly.
Broiling Fish
When broiling, place fish several inches away from the heat source.
- For fish one-inch thick or less, place 2-4 inches from heat.
- Fish thicker than 1-inch, place 5 to 6 inches away from heat.
Like other meats, most fish will continue to cook for a minute or two after you remove it from the heat, so plan accordingly.
Frying Fish
A very popular cooking method!
For pan frying:
- Fry fish in 1/8-inch of oil for 3 to 6 minutes per side or until golden and fish flakes easily.
- Add more time for thicker fillets.
For deep frying:
- Place fish in single layer in deep kettle or saucepan and cook in enough fat to cover and permit fish to move freely; do not crowd.
- Generally the temperature of the oil should be 365 degrees F.
- Cook for 2 to 3 minutes or until golden brown.
- When cooking multiple batches, always allow the temperature of the oil to return to 365 degrees F before adding more fish.
Grilling Fish
Preheat your grill. Fish is best grilled over a moderately hot fire and on a well oiled surface. When grilling whole fish, use indirect heat. Tinfoil works great when grilling fish with sauces or extra seasonings so the fish does not fall through the grill rack (more appropriate for flakier fish).
Firmer fish, such as swordfish and grouper, are great for the grill as they will not flake.
Remember that seafood cooks quickly, so if you are grilling other items, plan accordingly.
Marinating Fish and Seafood
Marinate seafood in the refrigerator. Be sure to discard marinade that contains raw juices from product, asi t may harbor bacteria. When marinade is needed for basting set aside a portion of the marinade before adding raw seafood.
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