Chicken And Rice Recipe

To poach fish, you need to add herbs, seasoning and a thickener such as cream.

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...

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* If the fish flakes too easily, it may be overcooked.

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

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Depending on the flavor and texture you are looking for, there are many different ways to cook fish. You might be cooking steaks, fillets, or whole fish and there are many methods to try. Stuffing is a good way of adding flavor and texture. Using round fish is best because they have a bigger body.

Here is a list of quick tips:

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

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

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

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

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Keep in mind that food cooked in the microwave continues to cook once you've removed it from the oven. Let it set for a few minutes before serving. Cooking fish properly delivers the maximum amount of nutrition and taste. Now, put on a nice sauce of your choice .Your meal can indeed be a taste sensation.

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.

* 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.

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

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.

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Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per inch.

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.

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

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* Marinades are a good way to add flavor and moisture to the fish before cooking.

* Cook the fish over medium to hot heat.

* 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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When to debone a fish can depend on your preference. You can either debone a fish before or after cooking it. It's up to your personal tastes whether you are going to debone your fish after or before cooking it.

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.

* You may want to try other herbs and spices with the batter for a more delicious fish.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

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

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Fish on the grill needs to be attended very closely and only takes a few minutes per side. If the filets are an even thickness, fish can be cooked through by grilling it on one side only.

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...

* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

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

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

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