Tips for Cooking Popular Fish
With so many types of fish to choose from, as well as several different methods of preparation, fish is a healthy and versatile option for anyone looking to eat a healthier diet.
Salmon is a fatty fish and therefore, it is typically grilled or broiled. When grilling salmon or any fish, be sure to use a grill rack or foil to prevent the fish from falling apart. Cedar planks are also an exciting way to prepare salmon. Simply lay sprigs of rosemary on a dampened cedar plank, and coat the fillet with a bourbon glaze. The earthliness from the rosemary and cedar, coupled with the sweet tanginess of the glaze, is a sure-fire crowd pleaser.
Tuna and swordfish, on the other hand, are a lean and sturdy type of fish. It is imperative to cook these types of fish correctly in order to bring out their best flavor. Typically, tuna is served rare. The best way to achieve this is to sear it quickly on both sides using either a grill or frying pan. If you prefer a “kick” to your dish, try crusting your tuna filet in crushed black peppercorns. For swordfish, simply brush your fillet with olive oil and grill, bake or broil it. Also, remember to cook fish "skin side down" whenever you bake or broil.
If you wish to prepare something such as “fish tacos,” mahi-mahi and halibut are wonderful options. Both types of fish stand up well to virtually any cooking method. To keep things on the healthy side, opt to cook without butter and simply use fresh lemon or lime juice. If you choose to fry the fish, after breading your fillets, chill them in the refrigerator 20 minutes prior to frying. This ensures a firm crust.
Blackened, fried, seared, steamed, baked or grilled, regardless of which method you choose, just be sure that the type of fish you choose is suited for that method of preparation.
