Cooking Fish

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Fish in most of its forms makes a quick-cooking main dish. Follow the times and directions below, cooking the fish till it flakes easily when tested with a fork (see photos, page 167). Season the cooked fish to taste with salt and pepper. If desired, serve lemon wedges with the fish.
2. Bake: Place in a single layer in a greased shallow baking pan for fillets, tuck under any thin edges. Brush with melted margarine or butter. Fresh Fillets or Steaks: Bake, uncovered, in a 450° oven for 4 to 6 minutes per 1/2-inch thickness. Frozen Fillets or Steaks: Bake, uncovered, in a 450° oven for 9 to 11 minutes per 1/2-inch thickness. Dressed: Bake, uncovered, in a 350° oven for 6 to 9 minutes per 1/2 pound.
3. Broil: Preheat broiler. Place fish on the greased unbeaten rack of a broiler pan for fillets, tuck under any thin edges. Brush with melted margarine or butter. Fresh Fillets or Steaks: Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness. If fish is 1 inch or more thick, turn it over halfway through broiling. Frozen Fillets or Steaks: Broil 4 inches from the heat for 6 to 9 minutes per 1/2-inch thickness. If fish is 1 inch or more thick, turn it over halfway through broiling. Dressed: Not recommended.
4. Poach: Add 1 1/2 cups water, broth, or wine to a large skillet. Bring to boiling. Add fish. Return to boiling; reduce heat. Fresh Fillets or Steaks: Simmer, covered, for 4 to 6 minutes per 1/2-inch thickness. Frozen Fillets or Steaks: Simmer, covered, for 6 to 9 minutes per 1/2 inch thickness. Dressed: Simmer, covered, for 6 to 9 minutes per 1/2 pound.
5. Grill: Place fillets in a well-greased grill basket. Place steaks on a greased grill rack. Fresh Fillets or Steaks: Grill on an uncovered grill directly over medium-hot coals for 4 to 6 minutes per 1/2-inch thickness, turning once. Brush with melted margarine or butter, if necessary. Frozen Fillets or Steaks: Not recommended. Dressed: Grill on an uncovered grill directly over medium-hot coals for 7 to 9 minutes for a 1/2 to 1 1/2 pound fish. Brush with melted margarine or butter, if necessary.
6. Micro-cook: Remove head and tail from dressed fish. Arrange fish in a single layer in a shallow baking dish. For fillets, tuck under any thin edges. Cover with vented clear plastic wrap. Fresh Fillets or Steaks: Micro-cook on 100% power (high). For 1/2 pound of 1/2-inch-thick fillets, allow 3 to 4 minutes; for 1 pound of 1/2 inch thick fillets, allow 4 to 7 minutes. For 1 pound of 3/4-to 1-inch-thick steaks, allow 7 to 9 minutes. Frozen Fillets or Steaks: Not recommended. Dressed: Micro-cook on 100% power (high). For two 8-to 10-ounce fish, allow 5 to 7 minutes; for one 1-to 1 1/2 pound fish, allow 10 to 12 minutes, giving dish a half-turn once. Let stand for 5 minutes.