Grilled Chicken Recipe

When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees. Place breaded fish into the pan in one layer. Overcrowding can lead to soggy fish. To prevent the breading from coming off during frying, try refrigerating your coated fish for 20 minutes first.

Remember these easy tips with buying and cooking fish:

* A parsley and walnut pesto is very good with sea bass.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.

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Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.

You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.

* Fish sticks to the grill very easily, so proper lubrication is essential.

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Easy Chicken Casserole Recipe

There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.

Remember these easy tips with buying and cooking fish:

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* Cook the fish over medium to hot heat.

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* If you use very fresh fish, your recipe has more chance of being a great success.

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Fish on the grill needs to be attended very closely and only takes a few minutes per side. If the filets are an even thickness, fish can be cooked through by grilling it on one side only.

Some tips for you:

* To prevent overcooking, you'll need to pull it out slightly before it's done.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

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Oven Baked Chicken Recipe

When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).

Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...

* Season your batter to your heart's content, salt and pepper never goes wrong.

* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.

* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

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Frying your fish is also a popular way to cook your fish for dinner. The good thing about frying your fish is that you can pick many different kinds of seasonings to put on your fish to fry it. When you begin frying your fish, you should cook it evenly on both sides of the fillet. The one thing that you should understand is each side of the fish will not take the same time amount of time to cook. The first side will usually take longer because it is also cooking the inside as well as the outside.

Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* Make sure that the fish is well coated in batter.

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The microwave oven can be used to cook a delicious fish dish. Use your favorite recipe for coating and seasoning and try to make the fillets even thickness for best results. Thinner sections of the fish can be folded under each other to help make the fillet an even thickness. Rotate the fish halfway through the cooking time if the microwave oven does not have a turntable. Let the fish stand for a few minutes to finish cooking. Use the color and flake tests to check if fully cooked.

Here is a list of quick tips:

* To prevent overcooking, you'll need to pull it out slightly before it's done.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* Washing of the hands before touching the fish is important.

* Fish sticks to the grill very easily, so proper lubrication is essential.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

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