Tuna Salad Recipes - Take Some Time To Learn

Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per inch.

Poaching usually gives excellent results. To poach fish, you need to add herbs, seasoning and a thickener such as cream. You can use this as a sauce to serve with the fish. Steaming is easy and suits whole fish, steaks, or fillets. To steam fish, put it in a steamer over boiling water and make sure you use a tight-fitting lid.

If you are looking like I was for a complete recipe how to book, then have a look at the link below.

Click Here to learn how to cook fish, salmon & seafood with ease!

Make sure you check out the salmon recipes, they have always been my favorite.

Here is a Trout Recipe that I enjoy all the time. Give it a try...

4 teaspoons olive oil
8 rosemary sprigs
4 trout
1/2 teaspoon salt
1/4 teaspoon ground black pepper
A few lemons

Preheat oven to 425°F.

Cut 4 sheets of heavy-duty foil about 12-inches square. Spoon olive oil onto the dull side of foil and brush it. Put a sprig of rosemary in the cavity of each fish and salt and pepper generously.

Put each trout on a piece of foil and top with a 1/2 of the round slices of lemon and another sprig of rosemary. Fold the foil loosely over the fish and crimp the edges together tightly. Place the packets on a baking sheet or in a baking dish and bake for 20 minutes.

Have lemon for sprinkling on the fish.


Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.




* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.


* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.