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Halibut Fish Recipes - Cooking Can Be Fun
Cedar is the most common wood for cooking fish but you can also use oak, maple, alder, apple, or cherry. You can buy a cooking quality wood fish board from specialty food stores or online. A wood fish board lasts for one use.
When cooking fish the most important thing that you need to remember is never to overcook it or have it over done. Especially if the fish is fresh, having it just slightly done preserves its strong flavor and soft texture. We don't want our fishes to taste flavorless and dry. You want our fishes to be juicy and palatable.
I was looking for a complete recipe book that had loads of different fish recipes, and how to prepare them properly. One that even my spouse and children could use and enjoy. I ended up finding a great one online.
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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:
* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.
* Cook it as soon as possible to minimize the loss of juices.
* Cook the fish over medium to hot heat.
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