How to prepare fish
Baking fish
Season fish fillets with salt & pepper or a favorite herb, a pat of butter or a little bit of olive oil.
Add olive oil to the bottom of the pan
as well. Bake at 400° F. Fillets will take about 10 minutes per inch of thickness.
OR - Coat the fillets in flour, dip in beaten egg, and roll in a coating of breadcrumbs. Add flavor by topping with herbs, lemon or grated cheese. The best thing to remember is to use a means of keeping the fish from drying out. If not with a coating, then use a good amount of marinade sauce or other liquid in the baking dish or put fish in a foil pouch.
Broiling fish
Broiling works on the same principle as grilling---- cooking at high heat to get a nicely browned exterior.
Preheat the broiler. Measure thickest part of fish to estimate cooking time. Fish 1 inch thick should be 2 to 4 inches away from heat. Thicker fish should be 5 or 6 inches away from heat. Broil fish for 10 minutes for every inch of thickness. Turn fish halfway through cooking time. Broiling fish is tricky because it tends to dry out. Best to use a basting sauce to keep it moist.
Grilling fish
Grilling is a good low-fat cooking method. Preheat your grill to the highest setting. Fish on the grill needs to be watched closely so it can be removed as soon as it's done. First brush the fish with butter or oil or spray it with cooking spray. Place the fish around the edges of the grill, flesh side first away from the hottest part of the fire. Do not try to lift the fish right away.
It will be stuck to the grill for the first few minutes. After a few minutes the fish will start to release some of its juices and will now longer be stuck to the grill. Check it for color and doneness, and flip it over when it has light grill marks. Fish on the grill only takes a few minutes per side, so do not over cook!
Frying pan
A good way to cook small or thin fish fillets. Oily fish like salmon can be fried without coating, but lean fish should be dipped in milk and coated with flour or breadcrumbs. Put the pan over medium heat and add a few tablespoons of butter or olive oil. Fry fish a few pieces at a time so the fish can brown properly. Whole small fish should cook for about 5 minutes per side; fillets will take about 3 minutes per side.
Poaching
Use a pan big enough to lay each piece of fish flat. Pour in enough liquid to just cover the fish. Use vegetable or chicken stock if you do not have a court-bouillon. Bring the liquid to a simmer, and keep it there. If you see bubbles coming from the bottom of the pan, it's too hot. A temperature of 165° to 180° F. is ideal. 1 inch thick fish should take 18 to 20 minutes. No need to turn fish during cooking.
Boiling lobsters
For 2 lobsters, 2+1/2 lbs each
Fill the pot with enough water to cover lobsters. Add 1 tablespoon of salt, and 1 tablespoon lemon juice. Cover and bring to a boil. Place the lobsters headfirst into the boiling water. Cover the pot and bring back to a boil and regulate the heat to prevent pot from boiling over. Cook no more then 12 to 15 minutes. Put lobsters in pot of cold water I minute to stop cooking process. When the antennae pull out easily and lobsters are bright red, they are done.
Grilling lobsters
For 1+1/4 lbs size
Preheat grill to medium. Put lobster on a piece of tin foil with a mixture of butter and lemon juice. Tightly wrap tin foil around lobster. Place the wrapped lobster shell side down on grill and cook for 5 minutes. Flip lobster over and cook for an additional 5 to 7 minutes.
Steamed Clams, Mussels
Before steaming or boiling shellfish, discard ones that have an open shell that will not close when tapped. Remember that steamer clams do not close all the way!
Fill the bottom of a stockpot with 1 inch of water. Add 1 teaspoon salt. Cover and bring to a boil. Add 3 lbs of mussels or clams and steam until they open. Melt I stick of butter in a small saucepan over low heat. Remove shellfish and reserve the juice. Eat by picking shellfish from the shells and dipping into the broth, then the butter.
Boiling Shrimp
Bring 6 cups of water to a boil in a large pot. Stir in 1 tablespoon of salt. Add 1 pound of raw, unpeeled large or jumbo shrimp and allow the water to return to a boil. Reduce the heat to low and cover the pot. Cook until the shrimp are pink, about 3 minutes. Drain and rinse with cold water. Peel, devein and serve as desired.
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