I know the feeling: you’re at the market and see that gorgeous fish fillet, all fresh and glistening. You begin to imagine the delicious possibilities and then the panic sets in. Flashbacks of over-cooked, dried-out, flavorless, stuck-to-the-grill disasters from your fish-cooking past. Well, guess what? It’s time to grab that fish by the gills and make something tasty! Forget yesterdays' disasters and let me walk you through some sure-fire ways to succeed:
- Quality ingredients + simple preparation = delicious dishes. Instead of looking for a specific type of fish to match a recipe, get to know what’s available in your area and ask your fishmonger what’s best that day. I love to make a fresh salsa, sauce, relish or aioli which complements almost any variety of fish.
- Understand your fish. Fatty or lean? Thick or thin? Steak-like texture or delicate? Mild or bold? These will help determine which cooking method to use and how to complement it’s flavor.
- Size matters. A piece cut from the tail end may not be uniform in thickness, so just remember that one part will cook faster than the other. But in general, figure 7 minutes of cooking time per inch of thickness.
- Remember that YOU control the heat, not the other way around. Is your fish cooking too fast? Take the pan off the burner, lower the flame, and breathe! If you’re a beginner, try braising. It’s an easy way to prevent over-cooking and works with almost any type of firm white fish. Watch me demonstrate the technique here.
- Choose sustainably. After spending time on a fishing boat in Alaska last summer, I learned so much about sustainable fishing practices. Want a bit of help to make a great choice? Check the Seafood Watch website here.
Ready to give it a try? Here are some of my favorite go-to fish recipes that are sure to please:
Halibut Parcels with Capers and Lemon Thyme
Crisp Salmon with Green Herb Sauce
Cod Braised with Leeks, Potatoes, and Thyme
Yellowtail Tuna Burgers with Wasabi Mayonnaise
Fish Tagine with Walnut Chermoula
Bon Appetit
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