The microwave oven is perhaps the easiest method of cooking fish. Unlike meat, which doesn't do well in the microwave, the texture of fish is perfectly suited to this cooking method. Cooking fish requires but the briefest of exposure to heat. The flesh is tender and cooks up perfectly when you set your fish on a plate, microwave it for two or three minutes and then turn it over for another minute or two.
Some tips for you:
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* It is better to undercook the fish a bit than overcooking it.
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