Grilling is the testiest of traditional fish-cooking methods, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as a steak, a burger or chicken. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* Use fresh fish, it is easier to work with than frozen fish.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* 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.
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