cooking fish  

According to the nutritionists, we should all be eating more fish!Fish is the answer for a cook in a hurry because it cooks so fast!
Fish is meant to be grilled. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is flavorful and juicy. The second rule about grilling fish is to make sure it doesn’t stick. Whether you oil the cooking surface or brush the fish with a little oil, make sure that you have a non-stick surface to work with.
Also keep some fresh lemon juice and maybe some melted butter handy while you are grilling. You can brush this on while you grill to add flavor and keep the fish moist. But remember that butter will burn so be careful with it. I love dripping lemon juice over fish while I grill it. The steam and the sizzle add to the show and make everyone appreciate the meal just a little bit more.

I have a fish recipe here to share with you.This recipe works best with a whole fish because you will need to place all the herbs inside of it. This trout will make a delicious meal any day of the week.

Grilled Trout with Parsley

INGREDIENTS:
2 1 pound trout
2 tablespoons fresh parsley, minced
2 tablespoons olive oil
2 tablespoons fresh basil, minced
1 tablespoon fresh rosemary, minced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

PREPARATION:
Mix together parsley, olive oil, basil, rosemary, and garlic. Spread evenly on the inside of the fish. Cover and refrigerate for 2 hours. Oil cooking grate and preheat grill. Sprinkle fish with salt and pepper and grill for 4-5 minutes on each side over a medium heat.
Carefully remove fish from grill and serve.

Why not steam your fosh? Steaming is very beneficial with regards to our health and texture of the fish. You dont need that much oil or wont put charcoal in your fish when you steam it. And the fish gets oh so tender and steaming all saves the savory flavor of the fresh fish cooked in it. Just give it a try!

I ever try to cook fish by grill it with dried coconut shell then covered by vegetables oil so the smell is good. For me, grill fish with soy sauce and margarine is better than other spices.

I eat baked or fried bake Salmon mix mustard and honey,spread on top of the salmon and sprinkle some pecans on top and bake..is really good!

Most of the time I prefer to bake my fish. A lot depends on what kind of fish you are trying to cook. There are different methods for each different type of fish. Oily fish respond well to broiling or baking. Fish that need extra oil to make them taste good can be baked with bacon covering them. I have been known to take fish like whiting, which are fairly dry, placing apple slices on them and covering the apple slices with bacon slices and baking it for about 20 minutes, skin side down. When using this method, you can tell when it is done by checking the bacon, it will be crispy, but not black. A great cookbook that you should be able to get from a good bookstore is: Legal Sea Foods Cookbook by Roger Berkowitz abd Jane Doerfer...The ISBN number is: 0-7679-0691-8 I hope this is helpful.

I have my fish with a different kind of way of cooking. I think there is no specific way which is the best way to cook a fish. This is because you will need a suitable fish a certain food. I love to cook my fish in a curry, fried them with salt, tamarind and turmeric powder, steamed them or even grilling them after marinated them with some marinade gravy which I have. But I think I love the fish to be fried most of the time. Fried fish a very tasty to be eaten with hot plain rice with some plain soup. I always eat my fried fish with some red chili grind with some salt and sugar and mix well wit some soy sauce. Then my meals will complete.

Trout Amandine

Prep 15 min. Cook 20 min. Ready In 35 min. Serves 2

Ingredients
2 whole (10 ounce) trout, pan-dressed
salt and pepper to taste
1/4 cup all-purpose flour
4 tablespoons butter
1/2 cup blanched slivered almonds
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
8 slices lemon, for garnish
Cooking Instructions
Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.

Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.

Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.

Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

Almond-Crusted Salmon

Ingredients

2 Tablespoons vegetable oil
2 cups sliced almonds
2 large eggs
3 10-oz. salmon fillets (about 1 inch thick), each sliced in half horizontally
3/4 cup fresh lemon juice
4 tablespoons capers
6 tablespoons (3/4 stick) butter, chilled
6 lemon slices
Chopped fresh parsley


Preheat oven to 200°.

Heat oil in heavy large skillet over medium heat. Place almonds in shallow baking dish. Beat eggs to blend in medium bowl. Dip salmon into eggs, turning to coat; dip salmon into almonds, turning to coat and pressing firmly so that almonds adhere.


Place salmon in skillet and cook until opaque in center, turning once, about 5 minutes. Transfer salmon to rimmed baking sheet; keep warm in oven.

Add lemon juice and capers to skillet. Increase heat to medium-high; boil until reduced slightly, 1 minute. Add butter, whisking just until melted. Transfer each salmon half to plate. Top with sauce. Garnish with lemon slice and parsley.


Makes 6 servings.