| Cooking Method |
Types of Fish |
Bake:
- Preheat oven to 400-450° F.
- Season fish with melted butter and lemon juice, and add the spices of your choice.
- Cook about 10 minutes.
|
Fillets: Cod, Flounder, Haddock, Mahi Mahi, Orange Roughy, Perch, Salmon, Shark, Snapper, Sole, Whitefish
Steaks: Halibut, Salmon, Swordfish |
Microwave:
- Place fish in a shallow baking dish.
- Season with lemon juice, herbs, or spices.
- Cover with vented plastic wrap.
- Cook on 100% power (high) 2-5 minutes, or until center is slightly translucent.
- Let stand, covered, for 5 minutes.
|
Fillets: Cod, Flounder, Haddock, Halibut, Mahi Mahi, Orange Roughy, Perch, Salmon, Scrod, Shark, Snapper, Sole, Whitefish
Steaks: Halibut, Salmon, Swordfish
Shellfish: Scallops, Shrimp |
Pan Fry/Stir Fry:
- If desired, just before frying, dip fish in flour, bread crumbs, or cornmeal.
- In a skillet, heat a small amount of oil or margarine until hot.
- Cook fish in a single layer, on both sides, until golden brown.
|
Fillets: Catfish, Crappies, Perch, Pike, Trout
Shellfish: Oysters, Scallops, Shrimp |
Grill:
- Place fish in an oiled grill basket or on an oiled grill.
- Grill uncovered over medium-hot coals, basting frequently with melted butter and lemon juice.
- Place thin fish 2"-4" from coals, and place thick fish 5"-6" from coals.
|
Fillets: Haddock, Halibut, Salmon, Shark, Snapper
Steaks: Halibut, Salmon, Swordfish
Shellfish (on skewers): Shrimp, Sea Scallops |