More ways to cook delicious fish
How to steam fish
Steaming is when hot, moist air travels through -- and cooks -- your fish. "You can use a steaming basket, a rack in a wok or you can make a packet, which is called en papillotte," advises Schwartz.
While steaming is a simple way to cook fish, it's not necessarily the best choice for you if you're just learning to like fish. "It's pure fish flavour you're going to get," says Schwartz, who recommends steaming tasty fatty fish such as salmon. If you want to steam halibut, Schwartz recommends adding a little broth or some chopped ginger to give it a little ‘oomph.'
How to poach fish
Poaching fish, cooking it by submerging it in simmering -- and not boiling -- liquid, is best for thicker fillets such as salmon. "The key with poaching is to use flavourful liquids and barely simmer it," Schwartz says, naming wine and lemon juice as good additions to the broth. And don't even think about pouring that broth down the sink when you're done. "You can refreeze fish broth if you strain it through a cheesecloth first and then use it again for poaching a few times before finally using it for chowder."
Fried fish
Pan-frying is a quick way to prepare fish but, if you shy away from pan-frying food for fears of adding fat, Schwartz suggests using a healthy fat and limiting the amount you use.
"A good extra virgin olive oil, slice a couple of cloves of garlic, put the fish in for a few minutes on each side then add some fresh lemon juice, parsley and chopped capers," says Schwartz. "It's a good way to do thin fillets, but will work for all kinds [of fish]."
Oven-roasted fish
If you prefer to put your dinner on and forget about it, try oven-roasting your fish. Schwartz recommends choosing a variety with a thick fillet and adding something for extra flavour. "You can put on different toppings. Maybe some light mayo with grainy mustard and horseradish," she suggests. Place it, uncovered, in an ovenproof dish at 425F.
Fresh fish is best
If you've already added fish to the list of foods you don't like, Schwartz thinks you should try it again, but treat yourself to really fresh fish. "If you're not buying the best quality, it can really turn you off." Be sure to cook fresh fish the day you buy it or the day after, at the latest.
And Schwartz encourages you to cook more than you need. "Always make enough for another meal. Don't waste a cooking opportunity." You can use leftover fish cold in a salad or a sandwich the next day and you've eaten your recommended fish intake for the week.
Start cooking fish now with one of 10 fabulous fish recipes!
Page 2 of 2
Steaming is when hot, moist air travels through -- and cooks -- your fish. "You can use a steaming basket, a rack in a wok or you can make a packet, which is called en papillotte," advises Schwartz.
While steaming is a simple way to cook fish, it's not necessarily the best choice for you if you're just learning to like fish. "It's pure fish flavour you're going to get," says Schwartz, who recommends steaming tasty fatty fish such as salmon. If you want to steam halibut, Schwartz recommends adding a little broth or some chopped ginger to give it a little ‘oomph.'
How to poach fish
Poaching fish, cooking it by submerging it in simmering -- and not boiling -- liquid, is best for thicker fillets such as salmon. "The key with poaching is to use flavourful liquids and barely simmer it," Schwartz says, naming wine and lemon juice as good additions to the broth. And don't even think about pouring that broth down the sink when you're done. "You can refreeze fish broth if you strain it through a cheesecloth first and then use it again for poaching a few times before finally using it for chowder."
Fried fish
Pan-frying is a quick way to prepare fish but, if you shy away from pan-frying food for fears of adding fat, Schwartz suggests using a healthy fat and limiting the amount you use.
"A good extra virgin olive oil, slice a couple of cloves of garlic, put the fish in for a few minutes on each side then add some fresh lemon juice, parsley and chopped capers," says Schwartz. "It's a good way to do thin fillets, but will work for all kinds [of fish]."
Oven-roasted fish
If you prefer to put your dinner on and forget about it, try oven-roasting your fish. Schwartz recommends choosing a variety with a thick fillet and adding something for extra flavour. "You can put on different toppings. Maybe some light mayo with grainy mustard and horseradish," she suggests. Place it, uncovered, in an ovenproof dish at 425F.
Fresh fish is best
If you've already added fish to the list of foods you don't like, Schwartz thinks you should try it again, but treat yourself to really fresh fish. "If you're not buying the best quality, it can really turn you off." Be sure to cook fresh fish the day you buy it or the day after, at the latest.
And Schwartz encourages you to cook more than you need. "Always make enough for another meal. Don't waste a cooking opportunity." You can use leftover fish cold in a salad or a sandwich the next day and you've eaten your recommended fish intake for the week.
Start cooking fish now with one of 10 fabulous fish recipes!
Page 2 of 2
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