6 Simple Techniques for Cooking Fish Designed for the At-Home Cook
1. BROILING
Get that grilled taste without the grill; cook fish in an oven set to broil, skin side up. Check out this blog and video for more on broiling.
Good for: skin-on fillets or small whole fish
2. AIR FRYING
Here is one of our favorite recipes, but it is super easy with just about any vegetable, herbs, and spices.
Good for: medium to firm fish
3. GRILLING
Cook over high heat; brush with oil and cover with herbs and citrus. Here is a blog post with additional tips and recipes.
Good for: whole fish, skin-on fillets
4. PAN SEARING
Score fish skin with a few shallow cuts. Cook skin-side down in pan until crispy, then flip.
Good for: skin-on or skinless fillets
5. POACHING
Gently cook fillets in simmering stock or sauce such as tomato or curry. Submersion is key. Here is a blog post on good poaching technique.
Good for: lean, flaky fish
6. ROASTING
Cook thawed or frozen fillets in a 400˚F oven (375˚F for whole fish). Check out Barton Seaver’s roasting method – in the toaster oven!
Good for: medium to fatty fish
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