Cooking Methods - Fish
Fish can be easily
prepared using a variety of techniques. Grilled, poached,
oven-baked… let your imagination and taste be your guide.
Remember that the secret to cooking fish successfully is not to
overcook. Fish toughen and lose flavour and moisture when cooked
too long. They become dry and tasteless… Cook fish only until the flesh is no longer translucent but opaque all the way through and separates easily with the touch of a fork. Thickness, not weight, determines cooking time. Freshness and quality can also influence cooking time. The basic rule is to calculate 5 minutes per centimetre (8 to 10 minutes per inch) of thickness in the meatiest part, for fresh or defrosted fish. If you are cooking in parchment, you should calculate 5 minutes more.