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Monday, March 9, 2009

Cooking Tip of the Day

When cooking or grilling fish, we all have the tendency to keep checking the underside before making "the flip". That's why a lot of the time bits and pieces of the fish get stuck to the pan or grill. Not making it good eats. Here's a way to make sure you get a nice and perfect fish:

Just leave it alone.

That's it. Don't poke or try to lift it. When the fish is ready, it'll simple just glide onto the flat spatula with ease. A piece of fish that's an inch thick would generally cook for about 4 minutes on each side. So size definitely matters. The thinner the fillet, the quicker it'll cook. But make sure it's on medium to high heat for best results.


Christo Gonzales said...

that is an excellent tip for a lot of things - usually when a crust has formed its easier to flip...good one!

Esteban said...

What's the rule with which side to cook the fish first--skinside or meaty side?

Jenn said...

Skin side down is usually the way to go.

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