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When the weather's not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, and easy preparation with delicious results. It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

* Make sure your grill is clean and oiled.

* Use fresh fish, it is easier to work with than frozen fish.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

* Make sure that the butter is extra hot but not yet burning.

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Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

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Baking at a high oven temperature really concentrates the flavors of fish and helps the sugars on the surface caramelize for superior flavor. Roasting is baking at temperatures above 400 degrees. You can season the fish with just about anything you like before roasting.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* When Grilling Fish, it should be grilled with high, indirect heat.

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.

* Season your batter to your heart's content, salt and pepper never goes wrong.

* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.

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Fish are delicate creatures, and begin to deteriorate as soon as they are lifted from the water. Obtaining the freshest fish possible can make all the difference.

Remember these easy tips with buying and cooking fish:

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* Increase cooking time when cooking fish that is frozen.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

* In order to retain its moisture, fish needs to be cooked quickly over high heat.

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Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.

These easy tips should give confidence to prepare fish dinners at home. Fish is a delicious source of protein and should be included regularly in a healthy diet.

* A parsley and walnut pesto is very good with sea bass.

* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

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When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* It is better to undercook the fish a bit than overcooking it.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

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Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.

Here are some cooking and buying tips to get you started:

* Washing of the hands before touching the fish is important.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

* Use fresh fish, it is easier to work with than frozen fish.