How do you cook fish and what kind of sauce do you use?!


Question:

How do you cook fish and what kind of sauce do you use?


Answers:
There are several ways to cook fish. But the most important rule is:::: no matter how you cook it, cook it for 10 minutes per 1 inch of thickness.

Cooking styles:
1. pan frying, open skillet, good for stove top or campground, with a little evoo (extra virgin olive oil). Medium-high heat. Test for doneness by trying to flake with a fork or if you press on it the meat is offers little resistance.

2. Poaching, or baking loosely wrapped in aluminum foil either on the grill or in the oven at 350-375 degrees. If you add veggies to the package add an additional 3-4 minutes of cooking time intil the veggies are al dente. If you use wine a light, white wine no more than a half cup up to 1 lb of fish.

3. Broiling: oven broiler set to broil and the fish at least 4 inches from the source of heat. This is a tricky way to cook fish because of the high heat and the thickness of the fish. after the 4 mins. prepare to flip the fish over and cook just a little longer on the other side. Good for trout, snook, bass. salmon.

Check the foodnetwork.com for sauces. I tend toward simple things like marinating salmon in sweet Italian dressing for at least 4 hrs or longer if you have the time, or cooking up a Bechamel Mother sauce and change the spice for the fish I'm preparing.

Source(s):
46 years at the stove, grill and campfire; restaurantuer.

wrap it in tin foil and bbq it. Also you could put a couple peices of rosemary and lemon in the tin foil for added flavor. OR you could pan fry it. Make sure you use some kind of oil so it doesnt stick!

It depends on this fish.

But for the most part, if it does not come from fresh water, I prefer it raw on sushi rice with a bit of soy sauce and wasabi.

We cook orange roughy in a mixture of olive oil, lemon juice, butter and capers.

salt pepper on both sides batter in corn meal deep fry in vegi oil at med heat for 4 minutes. Tarter sauce

I put butter, sliced lemon and lemon pepper on both sides then wrap in foil and bake in the oven for about ten minutes on each side or until done. For sauce I just mix up a little bit of mayo and ketchup. Then I serve it with rice and veggies. Yummy!

We broil salmon with a coating of a mustard/mayo sauce......just mix the mustard and mayo until you get the taste you like. We also add dill (again, to your taste). Place in broiler until fish flakes.

Rule of thumb for cooking fish. ten minute cook time for an inch of thickness. so lay a slab of fish on the counter and measure the thickness and cook accordingly.
It's hard to say what sauce, but brown butter, lemon juice or orange juice, pinch of salt and some flat leaf parsley, chopped made at the last minute.
I like to saute the fish in hot oil, after I have dusted it with seasoned flour, and then top it with that sauce.

This is remarkably simple, and the flavor is out of this world. I typically use whiting fish--but you can do the same thing with trout or any other type of fish good for grilling or baking. I like to defrost the fish and drain as much 'juice' off of it as possible while defrosting, because sitting in those juices will give it a more 'fishy' taste.

When it is thawed and ready to cook, melt a small pat of butter in a frying pan. Place the fish in, sprinkle with lemon juice and lemon-pepper seasoning. Add small pats of butter as needed. (For a lower calorie version use the 0 calorie butter spray.) These three flavors are soo good. When the fish is completely white on the inside, and the outside is cooked to a brown color, then it is done.

You can also use the same things, but bake it in the oven. Place the fish in a pan, top with a couple of pats of butter, lemon-pepper seasoning, and either lemon juice or slices of fresh lemon. (You can remove the lemon once done--but the flavor is great!) Bake for 20-30 minutes at 350 degrees.

I love this recipe b/c it is very simple, and it tastes like I'm a pro chef! Just try it and see!

no matter what type of fish or cooking method, i love this sauce. it is so good i eat fish just for the sauce. it is the only way i eat swordfish and halibut.
melt 1/4 cup of butter in saute pan then add to your liking lemon juice, fresh garlic and a little white wine.




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