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Blue Fish Recipes - Learn About Cooking
To steam fish, rub the fish with spices, chopped herbs, ginger, garlic and peppers to infuse flavor while it cooks. Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie. Then, pour some water into a pan and place the steamer over the water, cover the pot, and bring the water to a boil. Check the fish for doneness after 10 minutes.
It seems that many people are afraid of cooking fish at home. Americans eat only about fifteen pounds of fish per person per year, but we eat twice as much fish in restaurants as at home. Buying, storing, and cooking fish isn't difficult, it just requires a little knowledge.
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There are so many great ways to cook and prepare fish, be sure to check out the link above for some of my favorite recipes that I use all year round.
Poached Fish
3 cups water
1 cup white wine
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout filet
1 lemon, sliced
Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part.
Remove fish; set aside and keep warm. Strain poaching liquid and return to pot; bring to boil and reduce by half.
Serve fish with reduced poaching liquid and sliced lemon.
Some tips for you:
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Make sure your grill is clean and oiled.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
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