Cooking Fish

 

Fish is a very versatile food and there are endless ways to cook it. Fresh fish goes great with a variety of flavors. Although fish can be enjoyed different ways, when cooking fish, it helps to know what types taste better with certain cooking methods.

 

Here are preparation method suggestions paired with which types of fish are known to be best cooked these ways:

 

Broiling or Grilling: White, fatty, thick fillets, skin-on fillets, or whole fish.

-These methods work best with Grouper, Mahi-Mahi, Trout, Tuna, Whitefish, Salmon, and Bass.

 

Pan Searing or Sautéing: Flaky, firm, fatty. Skin on works best.

-These work best for Catfish, Grouper, Snapper, Tilapia, Trout, Walleye, Cod, and Flounder.

 

Baking or Roasting: Fatty, large fillets.

-These are good for nearly all fish types

 

Raw or Cured: Fresh fish that is of high quality.

With any of these techniques, you need to choose some type of seasoning such as salt and pepper, herbs, or any spices you like. Breading some types of fish adds additional flavor and a crisp crust. A touch of lemon juice is always a nice finish with any fish dish.

-Common Methods of Cooking Fish

6.     Roasting

Roasting works best with fatty, large fillets, or whole fish and is a good method for nearly all fish types.

 

·       Preheat the oven to 450°. Put the fish on a parchment paper-lined baking sheet. 

  • If the fish is whole, make crosswise slashes down to the bone on each side of the fish. 
  • Add oil, herbs, and spices.

·       Roast for 20 minutes, or until the flesh is opaque.

 

7.     Broiling

Broiling is a handy option to get a grilled taste without using a grill. It is a fast method of preparation, and this technique is perfect for fillets and small, whole fish like porgy, bass, salmon, halibut, mahi, and trout.

 

·       Preheat the oven to 400 F  (375 F for whole fish). Always preheat the broiler for 7 to 10 minutes.

·       Place fish in a broiler pan that has been lined with aluminum foil and lightly oiled.

·       Add olive oil to both sides of the fillets, season with salt and pepper, and add some butter if you like.

  • As a general rule of thumb, allow 2 minutes per side for each 1/2-inch of fish thickness.

 

 

Cooking fish can be done in many ways, depending on the type of fish and the flavors you prefer. Here are some common methods:

1. Baking

  • Preheat oven to 375–400°F (190–200°C).
  • Season the fish with salt, pepper, lemon, and herbs.
  • Place on a baking sheet with parchment paper or foil.
  • Bake for 12–20 minutes, depending on thickness.

2. Pan-Frying

  • Heat oil or butter in a pan over medium-high heat.
  • Coat the fish with flour or breadcrumbs for crispiness.
  • Cook 3–5 minutes per side, until golden brown and flaky.

3. Grilling

  • Preheat grill to medium heat.
  • Brush fish with oil to prevent sticking.
  • Grill for 3–5 minutes per side (use a grill basket for delicate fish).

4. Steaming

  • Place fish in a steamer basket over boiling water.
  • Add aromatics like ginger, garlic, and soy sauce.
  • Steam for 8–12 minutes, until opaque and flaky.

5. Poaching

  • Simmer water or broth with herbs, wine, or citrus.
  • Submerge fish and cook gently for 5–10 minutes.

6. Deep-Frying

  • Heat oil to 350°F (175°C).
  • Coat fish in batter or breadcrumbs.
  • Fry until golden brown (3–5 minutes). Drain on paper towels.