try different methods. Depending on whether you are using a whole
fish, steaks of fillets, you might like to try braising, deep or
shallow frying, steaming or even cooking the fish on a wood fish
board. Stuffed fish tastes delicious and adds texture. Round fish are
the best for stuffing because the body cavity is larger. Most
stuffing is made from breadcrumbs, which expand when they cook, so do
not use too much. If you are using sea bass, a parsley and walnut
pesto makes a great stuffing. If you have fillets, you can sandwich
them with stuffing or roll them, then oven-bake them.
Steaming is a good, easy way to cook fillets, whole fish, and steaks.
You need to put the fish in the steamer over boiling water and have a
tight-fitting lid on it. For more detail go to:
www.delicious-sandwich-recipes.com.Poaching is another healthy way of
cooking it, in which you add seasoning, cream or another thickener and
herbs. This gives you a sauce to serve with the fish.
Oven baking and roasting are suitable for whole fish or fillets. You
place the fish in an ovenproof dish and add herbs, seasoning, oil or
butter and white wine. If you want very tender flesh, you can cook
your fish "en papillae", which means you put the fish in sealed paper
or foil, so it will cook in its own steam. You might like to add lemon
or limejuice, fresh herbs and white wine to the fish before sealing
the parcel and cooking it. If you would like to braise your fish, you
need to put it on top of sautéed vegetables in an ovenproof dish, add
some white wine and bouillon, and cook for about 20 minutes, with a
tight-fitting lid in place.
If you are using fillets or small, whole fish, grilling is another
cooking method. If your fish are whole, make a few slashes through the
skin on each side of the fish and brush it with olive oil or melted
mutter. Turn the fish halfway through cooking and baste it if you
want. You can also wrap the fish in foil with herbs, lemon juice, and
olive oil before placing it on the grill.
You do not always need to heat fish in order to cook it. For more
detail go to:www.july4-recipes.com.Crevice is when you soak white
fish, usually snapper, in chili, herbs, and lime juice. You can also
use flounder, sole, or scallops. The acidic citrus juice cooks the
fish.
You can use pretty much any wood to cook fish, as long as it is
pest-free and untreated. You need to soak the board for at least an
hour before cooking, to ensure it is waterlogged. This means the wood
will generate enough steam to cook the fish
Cedar is a common wood for fish boards but you can also use alder,
maple, cherry, apple, or oak. A wood fish board is for one use only
and you can get one from a specialty food store or online.
To stop the fish sticking to the board, brush the fish with oil first
on one side. You will not need to flip the fish during cooking because
it cooks indirectly. Season the fish and place it on the fish board,
which you then put on the grill. Make sure you are using a low fire so
as not to ignite the board and baste the fish during cooking with
anything non-flammable.
Using a wood fish board to cook the fish results in a wonderful
flavor. The wood will smolder, making the fish deliciously smoky. In
addition, since you only use the board once, it really cuts down on
washing up!
_By: *IG SERVE*_
*About the Author:*
www.appetizer-collection.com [1]
www.blueribbon-recipes.com [2]
Links:
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[1] http://www.appetizer-collection.com
[2] http://www.blueribbon-recipes.com
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