For many recipes, frozen fish can be cooked straight from the freezer; thawing is recommended for breading, marinating or frying fish fillets.
To keep cooked fillets warm, place on a platter in an oven at low heat.
Cover with a damp paper towel or cloth, until ready to serve.
Fish fried at low temperature may absorb a lot of fat. 375°F / 190°C is recommended for best results.
In the microwave oven, fish fillets should be cooked at high power for approximately 3 minutes per pound.
To thaw fish fillets in a microwave, allow 6 to 8 minutes per pound at 30% power (or according to your microwave instructions).
Cook thawed fish 10–12 minutes for every inch of thickness in a 450°F / 230°C oven. Double this time per inch for frozen fish.
Fish is cooked properly when the flesh becomes opaque and flakes readily.
When poaching or simmering fillets, don't allow the liquid to boil, as this will break up the tender meat.
Never overcook fish. Overcooking dries out and toughens the flesh, ruining its delicious flavor and texture.
Thinner pieces of fish need basting while broiling. Try lemon juice, wine, and herbs mixed in a little olive oil.
Wipe your fillets dry before frying, then add butter or cooking oil. This will prevent splattering.
When sautéing fillets, don't crowd them in the pan. Tightly crowded fish may steam and not reach a golden brown color.
To prevent fish fillets from sticking to the barbecue grill, place them on a layer of aluminium foil.
Many recipes can be prepared ahead, covered, and refrigerated up to 6 hours. Check recipes for “Cook Ahead” options.
Test for doneness before extending cooking time. Fillets are generally cooked when opaque in color and flake easily when tested with a fork or when they have an internal temperature of 165°F.
Barbecues aren't just for summer anymore! Try preparing Fish Fillets in Foil on the BBQ anytime.
Fish is juicier when cooked from the frozen state. However, certain recipes do require fish to be thawed.
Always keep frozen fish at 0 degrees F or – 18 degrees C. Do not store for more than 6 months.
Fish is most flavorful when served hot, immediately after cooking.
Lightly grease your dish with butter, margarine, or oil to prevent fish fillets from sticking during cooking.
Place lemon slices under your fillets to keep them from sticking to the baking dish.
Marinating can give fish extra flavor and help prevent it from drying out.
It's easier to cut fillets into serving-sized pieces before they're cooked. This also saves cooking time.
When poaching fillets, a few peppercorns in the water will add a unique and pleasant flavor.
To enhance the flavor of your fillets, dip them in salted milk before frying.
There are countless ways to enhance the flavor of fish without distracting from its natural good taste.
Experiment with spices, herbs, fruits, and vegetables to add pleasant flavors and garnishes to fish dishes.
Microwave cooking is an excellent way to preserve the delicate flavor and texture of fish; cooking time is minimal and the fish stays moist. Most of all, the kitchen keeps cool in the hot summer.
Marinating time, if needed, should be no longer than 15–30 minutes in the refrigerator, especially when fillets are thin.
Tilapia is delicate and cooks quickly, thaw only when pan frying or breading.
