Cooking Fish

Cooking fish doesn't have to be hard. With a little know-how and the right recipes, you too can cook fish to perfection. This is a guide about cooking fish.

Solutions: Cooking Fish

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Cook Fish in Chicken Broth

Instead of cooking fish in butter, use a little chicken broth. It is less fattening.

By mamacrafter from TN

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Vinegar For Odors After Cooking Fish

After frying fish or something that leaves a lingering odor in the house. Put out several bowls with about a 1/2 cup white vinegar, particularly in the kitchen, for several hours or overnight. The odor will disappear.

By Pam Rose

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Non-Greasy Fried Fish

Last year a friend of ours recommended a product called Panko. It is located in the Asian food section of the grocery store in a small green box. It is similar to a bread crumb mixture and is excellent in taste and your fish is not greasy. I have been told that it works great with chicken as well, but have not yet tried it.

You dip your skinned fish in milk, then lightly roll in flour. Then roll into beaten eggs then into the Panko. We have even just done it in milk and Panko. If you are lactose intolerant you could just run the fish under water as if washing it, but make sure to shake the drips so that the grease doesn't spatter.

We have cooked our fish and put it in the fridge overnight and reheated the next day and it is never soggy. It is so good! You can even season your flour before rolling the fish into it.

By Tawnda

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Grouper or Snapper with Sweet Peppers

Ingredients:

1/4 cup reduced-sodium soy sauce
2 Tbsp. lemon juice
2 pounds grouper or snapper fillets
1 medium onion, cut in 6 wedges and separated
3 tsp. olive oil, divided
1 medium green pepper, sliced into thin rings
1 medium sweet red pepper, sliced into thin rings
1 (14 1/2 oz.) can diced tomatoes, drained
1 medium sweet yellow pepper, sliced into thin rings

Directions:

In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a resealable plastic bag, and add fish. Seal bag and turn to coat. Refrigerate for 20 minutes. Cover and refrigerate remaining marinade.

Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers, cook and stir for about 5 minutes longer. Stir in tomatoes, cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat, and keep warm.

Drain and discard marinade from fish. In a large skillet coated with nonstick cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork.

Arrange two-thirds of pepper mixture on a serving dish, and then top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately.

Source: A friend, Patricia

By Raymonde G. from North Bay, Ontario, Canada

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Questions

Here are questions related to Cooking Fish.

Cooking Fish

Whenever I cook fish, either baking it or panfrying, there is a milky residue that seeps from the fish. The fish is done, but the residue is unappetizing looking. I see lots of great recipes, but are afraid to try them because of this. What causes it and how can I cook the fish to avoid it?
Thanks for any help.

By Marion from Ontario, Canada

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Most Recent Answer

By catwink4105/15/2010

I have good luck wih fish on a Foreman grill. I make my own olive oil spray with one of those sprayer thingees, and use olive oil, garlic powder (don't use salt) or Mrs. Dash, then watch it! Cooks quickly. Sprinkle with fresh lemon juice!