i love fish. i think it’s one of the quickest and easiest dinners to make and also from what i gather one of the most intimidating. i know people that will never make it for fear of ruining it. on the other side i know people who don’t cook it because they have had so much overcooked or fishy-tasting fish that they think they don’t like it. i want to encourage you to not be freaked out by fish and get a few tips to add it into your weeknight meals. and if you’re already cooking it these tips may add some ease to cooking or give you some new inspiration. 5 tips to great fish 1. buy your fish from a fish counter whenever possible. many grocery stores have fishmongers who can tell you what is freshest. if you want a mild flavor stick to wild fish and fresh not frozen. 2. use a high heat and cook quick! a piece of fish that is under-a-half-inch thick will cook under a broiler on high in less than five minutes. 3. use citrus and herbs as finishing flavors. just by squeezing fresh lemon juice at the end and topping with chopped fresh basil cilantro dill or mint you can have gourmet-tasting fish in seconds! 4. use spice rubs. many spice rubs for chicken or beef work great on fish. 5. top with fruit salsas. mango and lime pineapple and cilantro or peach and basil. finely chop fruit add an herb some extra virgin olive oil finely diced onion or shallot lemon or lime salt and pepper. you will wow yourself and your guests. remember to look for fish that are high in omega-3s (salmon pollock sole flounder shrimp and catfish) and try to avoid ones high in mercury (swordfish and shark) and other contaminates. a good resource is the seafood watch guide from the monterey bay aquarium. this will bring you to seafood guides that are regional so you can follow this based on where you live — northeast southwest etc.
what's the secret to cooking great fish?