Directions: |
Directions:1. When buying fish, look for plump moist fillets that smell of the sea, not like old fish. If in doubt, ask to smell the fish before purchasing. Don't hesitate to reject it if less than desirable. Old fish cannot be rejuvenated. Ask the fish monger to put fillets on ice and go straight home. Fish starts spoiling when above 40º F.
2. To freshen fish fillets before cooking, lay side by side and sprinkle with 1 tsp. soy sauce (Kikkoman is good), 1 tsp. olive oil and 1 tsp. vodka or white wine. Don't waste time measuring; just drizzle a little over all and smear it around with fingertips. Put in refrigerator up to 45 minutes, then cook.
3. Fatty fish like salmon, mackerel or tuna, have pink or dark flesh. Because of the fat content, it can be baked, broiled, sauteed or grilled at a fairly high temperature (400º) and still retain its succulence. It can also be simmered slowly in a soup.
4. Lean fish tends to have white flesh (Tilapia,sole, flounder, cat fish, grouper, sea bass, snapper), and is excellent when cooked with moisture (oven poached or simmered in liquid on the stove top) or coat thin fillets with crumbs then saute quickly in a skillet. The fillets are outstanding layered with julienned vegetables in hermetically-sealed foil or parchment paper and baked at 425º, which is nothing more than a steaming process.
5. To oven poach, arrange fillets in baking sheet and add equal parts dry white wine and low salt chicken stock (I swear by organic) until 2/3 the way up sides of fish. Homemade fish stock is better than chicken stock, but who has that on hand? And bottled clam juice is not a viable substitute, in my estimation. Sprinkle fillets with salt, pepper, 1-2 Tbsp. finely chopped fresh herbs (basil, chives, parsley, marjoram, and minced fresh rosemary works beautifully), some Turkish seasoning or smoked paprika if desired. Drizzle with a little olive oil or dot with 1-2 Tbsp. butter. Bake thin fillets like Tilapia uncovered at 400º about 10 minutes. Thick fillets like grouper take longer, are best baked at 375º, loosely covered with foil.
6. To test when done: if the fish smells fishy while cooking, it is either old or overcooked. Cooking fish should never leave an odor in the house (and the same for broccoli, cauliflower, cabbage, etc.). Fish is done when you press on the flesh and it separates. If it separates on its own, it is overcooked. Another test is to pierce the flesh with a thin pointed skewer; it should insert easily without resistance, before it is overcooked.
7. Cooking times: a general rule is that fish takes 10 minutes cooking time for every inch THICK, not wide. Oven cooked fish takes longer because the liquid has to be heated.
8. Flavoring fish: all fish marries well with fresh herbs, citrus, Asian flavors, and some Indian spices. Fatty fish can accommodate acids, which tend to cut fatty flavors.
9. All fish needs a sauce, which can quickly be made by reducing the poaching juices or deglazing the pan with wine and stock after sauteing. A fruit or vegetable salsa works admirably, too.
With the above directions, you should be able to create your own recipes with whatever is on hand. Diving into cookbooks takes time, and is far less satisfying than devising your own creations. |
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