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How to Cook Fish at Home like a Pro

How to Cook Fish at Home like a Pro

Published by Programme B

A lot of people love to eat fish at a restaurant, but every time they try to prepare it at home they end up with a bland and tasteless piece of meat. If you are one of them, this article is for you. Believe it or not preparing a perfectly juicy, tasty piece of salmon or tuna is not that difficult and doesn’t require a lot of time, or even effort. With some of these tips and techniques you will learn how to prepare fish and be able to make a delicious meal right at home. After all, this type of meat is very healthy and every doctor recommends eating it at least once a week, so why not learn how to turn a simple fillet into a culinary masterpiece?

Don’t take the fish out too early

If something smells, well, fishy, you’ve probably left the fish out on the counter for too long. Keep in mind that this type of meat should be kept refrigerated until you are ready to cook it. When you take it out rinse it thoroughly and pat it dry with paper kitchen towels.

Defrost it in the fridge

Have you ever come home hungry as a wolf, and then quickly defrosted fish with hot water? We have all done this, although it is one of the biggest mistakes you can make. Defrosting fish at room temperature or in hot water is the best way to boost bacteria growth, so instead taw your meat in the fridge for about three hours. If you are preparing fish fillets, they will defrost in less than an hour.

Less is better

There are two things you always need to keep in mind when preparing fish – do not over-season and do not overcook! Maybe you believe that leaving fish in the marinade for hours and hours will make it juicy and tasty, but actually it will turn it into a mushy piece of meat. Therefore, instead of drowning your fish in marinade, season it with dry spices and salt just before you cook it, so it will keep its texture and moisture. On the other hand, if you are grilling thick fish steaks you can marinate them for 15 minutes in lemon juice. When you put it on the grill or in the oven, be sure to remove it from the heat source on time, because it will continue to cook even when it is hot on the plate. You can always cook an underdone fish some more, but when it is overcooked the damage is done. If you are afraid that you will cook fish for longer than needed remember this simple trick – measure it at its thickest part and estimate 10 minutes of cooking time for every inch of thickness.

Choose a different path

If you wish to coat fish fillets, instead of using breadcrumbs opt for cornflakes. This neat trick will turn your simple dish into a crunchy party in your mouth since cornflakes do not absorb as much oil as breadcrumbs and they even contain fewer calories.

A quick last-minute fix

If your fish often comes out too dry, don’t worry. Mix melted butter, lemon juice and fresh herbs in a bowl, and then brush the meat with this mixture. With this simple trick no one will be able to notice your cooking error.

Serve it properly

When you are done with cooking the fish, don’t serve it right away. Instead, let it rest for a few minutes so the juices have time to redistribute. Since lemon and fish go hand in hand, save a couple of wedges to squeeze over the top and the meat will have a nice, fresh flavor. In case you have prepared too much fish, store it for a maximum of two days in a sealed container.

These tricks are so simple, yet they will help you dazzle your friends with your cooking skills and you will never have to eat a bland piece of fish again. 

Photo by Ive Erhard on Unsplash