Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.
Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
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