Easy Tips for Cooking Fish

If you want to add more fish to your diet, here are some tips for cooking great fish. This these tips, you’re able to transform your recipe, turning it into your own specialty.

Elevate the Flavor of Fish with These Spaces

Spices can elevate the flavor of fish dramatically, but it’s essential to choose them wisely to complement the delicate taste rather than overpower it. Here are a few spices that tend to work very well with most fish:

Dill: Its slightly sweet and lemony flavor complements fish perfectly, especially salmon.

Paprika: Both sweet and smoked paprika add a warmth and depth to fish dishes, without overpowering the flavor of the fish.

Cumin: Gives a warm, earthy flavor, working particularly well in fish stews and with grilled fish.

Fennel seeds: Their sweet, licorice-like flavor is excellent with white fish and in Mediterranean fish dishes.

Turmeric: This spice provides a mild and earthy flavor with a beautiful golden color. It’s great for marinades.

Coriander: Coriander’s citrusy, slightly nutty flavor goes well with a variety of fish dishes, particularly in combination with cumin.

Garlic powder: For an extra kick, garlic powder is a go-to option. It’s versatile and combines well with almost any type of fish.

Lemon pepper: This combination of dried lemon zest and pepper is a natural fit for fish and seafood.

Remember, the type of fish and the cooking method might influence which spices you should use, so don’t hesitate to experiment and find your favorite combinations.

Grilling

Grilling is a fantastic approach to preparing fish. You can grill it outdoors or on an indoor grill like a Forman. Just be sure to spray the grill with extra virgin olive oil to prevent sticking.

Broiling

Broiling fish is a favorite creating a nice, crispy fish. Broiling will work with virtually any kind of fish steak. Spice up the fish steaks as well as brush them with olive oil. Set the steaks on a broiler pan in the oven and broil for 4 to 6 min’s on both sides until opaque in the center.

Sauteing

Sauteing is another excellent option that works with virtually any skin-free fish fillet. To start with, spice up the fish. Next, heat up 1 to 2 tablespoons of olive oil (preferably extra virgin because it doesn’t burn) in a frying pan around medium-high temps. Cook your fish for 2 to 3 min’s on each side per 3/4 inch thickness.

Poaching

You can poach your fish, which works well with firm fish steaks or fillets. Put your fish in a saucepan or deeper style skillet, as well as sufficient water, fish stock, or wine, just covering the fish. Add the spices of your choice. Slowly bring to a simmer over medium heat. Continue simmering the fish for around 10 mins or until the center of the fish is opaque in color. Remove the fish from the pan using a spatula. You can use the fish stock to make a sauce if you like.

Baking

Baking fish is another easy option. First, spray a light coating of olive oil onto a baking sheet. Put your spiced fish steaks or fillets onto the baking sheet and cook for approximately 7 to 10 mins for every inch of thickness, and you don’t need to turn the fish over during the cooking time.

Is It Done?

You can tell if your fish is done cooking by sticking it with a fork at its thickest part. Flawlessly cooked fish will be opaque and easily flake. Undercooked fish will look raw. The exceptions to the rule are Tuna and Salmon, which can both be eaten when pink on the inside if they are fresh.

To ensure that your fish stays fresh, thaw it out in the refrigerator if it’s frozen. Never do it in the microwave or on the counter.