Post by Jay on Aug 22, 2005 19:46:16 GMT -6
COOKING TIP
Broiling fish
Fish is the original "fast food". It cooks quickly-within
minutes-because it lacks the connective tissue of red meats and
poultry. Some of the best cooking methods for fish include
poaching, broiling, grilling, baking and microwaving because they
bring out flavor without adding fat.
Steaks, whole fish, split whole fish and fillets lend themselves
well to broiling. Place fish, one-inch thick or less, two to four
inches from the heat source. Place thicker pieces five to six
inches away. Baste frequently with an oil-based marinade. Using the
10-minute rule, cook on one side for half the total cooking time,
basting once or twice, then turn the fish over to continue broiling
and basting.
Jay
Broiling fish
Fish is the original "fast food". It cooks quickly-within
minutes-because it lacks the connective tissue of red meats and
poultry. Some of the best cooking methods for fish include
poaching, broiling, grilling, baking and microwaving because they
bring out flavor without adding fat.
Steaks, whole fish, split whole fish and fillets lend themselves
well to broiling. Place fish, one-inch thick or less, two to four
inches from the heat source. Place thicker pieces five to six
inches away. Baste frequently with an oil-based marinade. Using the
10-minute rule, cook on one side for half the total cooking time,
basting once or twice, then turn the fish over to continue broiling
and basting.
Jay