Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate. You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.
In order to get the best results from your baked fish recipes, you need to make sure the fish is defrosted properly. Frozen fish is just as nutritious as fresh fish and keeps in the freezer for weeks or even months, depending on the fish. You should defrost the fish on the lower shelves of the refrigerator for 8 to 12 hours.
This recipe is a great Poached Fish recipe. I hope you enjoy it!
3 cups water
1 cup white wine
Celery
Carrot
Chopped parsley
1 bay leaf
Peppercorns
Salt
Fish filet
Lemon
Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add fish and simmer, partially covered, for 10 to 12 minutes.
Serve and enjoy.
Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
* 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.
Enjoy your fish experience, and make sure you always have fun with it!salmon steak recipes
salmon recipe poach
salmon recipe poach
The best fish dish I think I have ever had was made by the chef who is now opening the Pourhouse restaurant in Vancouver, Canada.