Tips To Make The Best Fish
Fish, especially wild caught, can be good for our skin and heart because of its protein, minerals, and vitamins. When it’s cooked just right our taste buds love it, too! It’s not uncommon to be wary of cooking fish, but with a few tips, you’ll be fish master before you know it! Before you’re ready to cook though, here’s a list of seasoning pairings that work well.
Cod: lemon, pepper, thyme, paprika, ground cumin, ground coriander, turmeric, Cajun seasoning, parsley, basil
Halibut: lemon, dill, honey, paprika, oregano, thyme, onion powder, garlic powder, black peppercorn, cayenne pepper, sage
Salmon: dill, fennel, tarragon, chili powder, parsley, basil, bay leaves, garlic, ground coriander, ground turmeric, thyme
Sea Bass: garlic, onion, dill, orange zest, curry powder, cayenne pepper, oregano, thyme, paprika, lemon zest, ground cumin, sage
Tilapia: parsley, paprika, garlic powder, cayenne, oregano, thyme, celery seed, Cajun seasoning, cilantro, sage
Trout: thyme, garlic, lemon zest, oregano, bay leaves, cayenne pepper, ground turmeric, ground cumin, pink peppercorns, curry powder, orange zest, shallots, Cajun seasoning, marjoram
Some of the best fish for baking are cod, salmon, trout, halibut and sea bass. Cook times can vary depending on the size of the fish, but a good rule of thumb is to cook a thawed, 6-ounce piece of fish at 400 degrees for 15 minutes. Frozen fish requires about 30 minutes. Gently press on the filet and if it starts to flake, it’s good to go. If it’s too firm, it needs more time. If you start to see white excretions, get it out of the oven immediately.
Prefer a little more zest with your fish? Try adding a layer of breadcrumbs or some of our salsa as a topping.
Fish that go great on the grill are salmon, halibut, trout, and cod. Thicker filets do best when marinated in citrus juices, such as lemon or lime, for at least 15 minutes before grilling. Be sure to prime the grill, making it nice and hot before starting. Also, avoid overcooking by estimating 10 minutes of cook time for every inch of thickness at the thickest part of the fish.
You can put a layer of lemon slices in between the fish and the grill. This helps prevent the fish from sticking plus it adds a great flavor. Be sure to turn fish just once to allow a nice sear on each side.
Steaming is a great way to keep the integrity of the fish’s natural flavors. Great candidates to steam are sea bass, halibut, salmon, tilapia and cod. It’s best to start with room-temperature fish. Pierce with tooth-pick size holes to allow the heat to distribute evenly. In general, it takes 6-10 minutes to steam a 6-ounce piece of fish. The fish will turn more opaque in color and become flaky when it’s ready. Be careful not to drop the temperature rapidly by removing the lid during steaming. This can affect the flavor of the fish drastically.
We enjoy rotating our cooking methods to enjoy a variety of flavors. That said, of course, we don’t eat our fish without one of our delicious salsas. Order your Mama Flasch’s Gourmet Kitchen salsa and email us with questions at firstname.lastname@example.org!