HOW TO COOK A FISH
Keep it simple. Keep it
are reluctant to steam up their kitchens with
hot pots or hot skillets are missing the
wonderful experience of eating good fish.
The ideal presentation at the dinner table is a
boneless fillet of the varieties mentioned. I
prefer a vertical grained fillet, approximately
1/2 inch thick, of the larger fish mentioned. In
order to get a vertical grain fillet, slice the
lone loin fillets as you would a salami! In the
smaller fish this is not possible or
necessary—the fillet sections are excellent.
When cooking the
fish, I prefer using oil, butter, salt and pepper. When
pan frying, put butter in a cold skillet and heat (on
high) until butter begins to turn golden brown. Add
fillets. The fish should sizzle when it meets the hot
pan. After a few minutes, reduce heat at least halfway.
Wait approximately one minute and examine the color or
the pan side of the fillet. If the color is dark golden
brown, lower heat, turn and cook until done. To
determine when fish is adequately cooked, cut the fillet
at the thickest part. If translucent (raw look) it is
not done. On re-testing, make a new incision – you will
be able to detect an opaque appearance when done. Don’t
worry, as there is a period of time (short period) when
the fish is properly cooked before it will get to the
When broiling (stove or charcoal broiler) use a
vegetable or peanut oil because butter is volatile and
may scorch the fish. Drawn butter can be added when fish
is on the plate. Good fish does not require a lot of
seasoning – salt and pepper are all I use. That’s it!