Fish is the original “fast food.” It cooks quickly, within minutes, because it lacks the connective tissue of red meats and poultry. Some of the best cooking methods for fish include poaching, broiling, grilling, baking, and microwaving because they bring out flavor without adding fat.
Baking: Whole fish, whole stuffed fish, fillets, stuffed fillets, steaks, and chunks of fish may be baked. Use pieces of similar size for even cooking. It’s best to bake fish
in a preheated, 450 °F oven following the 10-minute rule; bake uncovered, basting if desired.
Broiling: Steaks, whole fish, split whole fish and fillets lend themselves well to broiling. Place fish, 1-inch thick or less, 2 to 4 inches from the heat source. Place thicker pieces 5 to 6 inches away. Baste frequently with an oil-based marinade. Using the 10-minute rule, cook on one side for half the total cooking time, basting once or twice, then turn the fish over to continue broiling and basting.
Grilling: This technique lends itself well to thick steak fish such as salmon, halibut, swordfish, tuna, and whole fish. Preheat an outdoor gas or electric grill. If using a barbecue grill, start the fire about 30 minutes before cooking. Let it burn until white-hot
then spread coals out in a single layer. Adjust the grill height to 4 to 6 inches above the heat. To grill fish, a moderately hot fire is best for cooking seafood. Always start with
