Seared Ahi Tuna Recipes - Get Creative

Fish can be cooked in many ways including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch. To test fish for doneness, use a fork. The fish should be opaque, its juices milky white. Undercooked fish is translucent, its juices clear and watery. Overcooked fish is dry and falls apart easily. Another test is to insert an instant-read thermometer at the thickest point and if it is done it will be 145°F.




You do have to clean your fish thoroughly, inside and out, before deboning it. After it has been gutted and rinsed thoroughly, lay the fish on its side and cut straight down, just behind the gills, until the knife reaches the backbone. Make sure that the knife is positioned flat against the backbone, parallel to the surface, with the sharp edge facing the tail. Then cut along the fish, following the backbone all the way down to the tail. Turn the fish over and repeat on the other side.




I have been cooking fish since I was a child with my Grandfather. I remember going out early in the morning to catch some salmon for the evening dinner. I found a great recipe book that has a lot of the same recipes that he used to use.

Click Here to get your favorite fish recipes!

I hope that after checking out the above link, you will find the recipes a great as I did.

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.

Here are some cooking and buying tips to get you started:

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.


* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* Washing of the hands before touching the fish is important.