Read on to know how you can prepare fish in 7 different ways!
Fish is one of the most delicious pieces of seafood, provided it is not overcooked. The best way to check the doneness of fish is by keeping a check on the change of its color from translucent to opaque white. Here are 7 quick and easy fish recipes that you can use to savor this decadent protein.
Place the fish filet on a greased baking dish in a single layer and season it as desired. Bake it uncovered in a preheated oven at 450 degrees F for 10 minutes per inch thickness of the fish or until it is done.
Dip the strips of fish in beaten egg or milk and then coat it in some seasoned bread crumbs. Individually place each coated fish strip in a hot non-stick pan filled with cooking oil up to ¼th of an inch. Cook the fish for 3 to 4 minutes per inch of thickness of the fish or until it is golden brown in color.
You can pan broil thicker cuts of fish in a greased pan for 8 minutes per inch thickness of the fish. You can also season the fish as desired before broiling it.
Place the boneless fish fillet in a greased microwave-safe dish, so that the thicker fish portion is placed at the outer side of the dish. Add a small amount of liquid such as butter, vegetable oil, or lemon juice over it and then cover it in a plastic wrap. Prick the wrap at few places for the steam to escape and then cook it for 3 minutes on high for each pound. You can also flip the fish once during cooking.
It is best used for thicker cuts of fish. You must brush the grill grates generously with vegetable oil to prevent the fish from sticking to it. the grate should be 4 to 6 inches away from heat source. Place the fish fillet in a single layer on the grill rack and cook it for 4 to 6 minutes per inch of thickness of the fish on each side for direct-heat cooking and 15 minutes with a closed lid for an indirect-heat method. It is best to use a cooking thermometer to determine if the fish is cooked through at the center as well.
Cook fish in any liquid of your choices such as wine, water, milk, or fish stock in a covered pan below the boiling point for 8 to 10 minutes (fish fillet) or 15 to 20 minutes (whole fish).
Fish with ½ an inch thickness is perfect to be cooked by this method. If the cooking oil is too cool then the fish will become soggy and greasy and if the oil is too hot then the fish is most likely to get burnt on the outside and stay undercooked inside. So, it is important to maintain the vegetable oil temperature at 350 to 375 degrees F. Also, use enough oil to deep fry the fish. You can coat the fish first in some flour, then dip it in beaten egg, and finally in seasoned bread crumbs before frying it for 3 to 5 minutes in enough hot oil until light brown in color.