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Friday, September 10, 2010

How to Cook Fish

When you're cooking swordfish or any fish, it's important not to overcook it because the fish will be dry and tough. How do you cook perfect fish?

First measure the thickness of the fish steak or fillet you are cooking, the thickest part. Then follow this rule: for every inch of thickness, cook your fish for 8 minutes. If your piece of fish is ¾ of an inch thick, your cooking time will be 6 minutes total.

If you're pan frying, grilling or broiling, cook the fish for half the cooking time on each side. If you're steaming or poaching, just cook the fish for the total time. If anything, you want to err on the side of undercooking fish; once you remove the fish from the cooking pan, it will continue to cook from the residual heat. Fish is cooked when all traces of translucency in the flesh are gone – the flesh should be white.

Perfectly cooked fish will be moist, tender and succulent!

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