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.
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...
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* Fish sticks to the grill very easily, so proper lubrication is essential.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
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