Fish is the original "fast food." In general, the cooking time for fish is 10 minutes for every inch of thickness - whether you bake, poach, broil, or grill. For frozen, unthawed fish, double the cooking time to 20 minutes for every inch. To test for doneness, slip the point of a sharp knife into the thickest part of the fish and pull aside. If flakes begin to separate, the fish is probably done. Remove fish from heat and let it stand 3 to 4 minutes to finish cooking.
Bake - Cook fish in a preheated oven at 400 degrees Fahrenheit or 204 Celsius until just tender. When fish becomes opaque, it is ready to eat. Cook approximately 12 to 15 minutes.
Poach - Simmer fish steaks and fillets in liquid (just barely enough to cover the top of the fish) in a covered skillet. Try poaching in broth, water, juice, or milk. Cook approximately 10 minutes.
Broil/grill Marinate fish or brush with a little olive oil before and during cooking to keep fish moist. Cook approximately 10 to 15 minutes.
Microwave Arrange fillets with thicker parts pointing outward in a microwave-safe dish and cover. Cook approximately 3 minutes or until opaque.
Batter 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying Ingredients 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying
Ingredients 2 pounds salmon, cut into 1/2 lb. portions 1 can coconut milk 14 basil leaves, divided 2 cloves garlic 1 piece (1 1/2 inch size) ginger salt and pepper 1/4 large green cabbage 1 small red bell pepper 1 medium carrot 1/4 cup chopped cilantro 1 serrano chili 1 teaspoon sugar 1/4 cup rice wine vinegar 1/4 cup vegetable oil
Ingredients 1 tbsp minced fresh ginger 2 cloves crushed garlic 1/4 cup rice vinegar 2 tbsp brown sugar 1/2 tsp hot chili sauce 1 tsp soy sauce 1/4 cup water 2 tbsp chopped basil 2 (six-ounce) center-cut salmon fillets salt to taste 1 tbsp vegetable oil
Preparation: Add all the ingredients, except the salmon and oil, into a small bowl, and mix to combine. Season both sides of the salmon with salt. Add the vegetable oil to a non-stick skillet, and preheat on medium-high flame. When hot, cook the salmon for about 4 minutes per side. For the last minute of cooking, pour the sauce into the pan. The sauce will thicken, and as it does spoon over the salmon to glaze. Turn off the heat, transfer the salmon to a plate, and drizzle over the thickened sauce.