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For many recipes, frozen fish can be cooked straight from the freezer; thawing is recommended for breading, marinating or frying fish fillets. |
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To keep cooked fillets warm, place on a platter in an oven at low heat.
Cover with a damp paper towel or cloth, until ready to serve. |
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Fish fried at low temperature may absorb a lot of fat. 375°F / 190°C is recommended for best results. |
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In the microwave oven, fish fillets should be cooked at high power for approximately
3 minutes per pound. |
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To thaw fish fillets in a microwave, allow 6 to 8 minutes per pound at 30% power (or according to your microwave instructions). |
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Cook thawed fish 10-12 minutes for every inch of thickness in a 450°F / 230°C oven. Double this time per inch for frozen fish. |
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Fish is cooked properly when the flesh becomes opaque and flakes readily. |
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When poaching or simmering fillets, don't allow the liquid to boil, as this will break up the tender meat. |
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Never overcook fish. Overcooking dries out and toughens the flesh, ruining its delicious flavour and texture. |
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Thinner pieces of fish need basting while broiling. Try lemon juice, wine, and herbs mixed in a little
olive oil. |
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Wipe your fillets dry before frying, then add butter or cooking oil. This will prevent splattering. |
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When sautéing fillets, don't crowd them in the pan. Tightly crowded fish may steam and not reach a golden brown colour. |
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To prevent fish fillets from sticking to the barbecue grill, place them on a layer of aluminium foil. |
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Many recipes can be prepared ahead, covered and refrigerated up to 6 hours. Check recipes for
"Cook Ahead" options. |
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Test for doneness before extending cooking time. Fillets are generally cooked when opaque in colour and flake easily when tested with a fork. |
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Barbecues aren't just for summer anymore! Try preparing Fish Fillets in Foil on the BBQ anytime. |
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Fish is juicier when cooked from the frozen state. However, certain recipes do require fish to be thawed. |
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Always keep frozen fish at 0 degrees F or -18 degrees C. Do not store more than 6 months. |
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Fish is most flavourful when served hot, immediately after cooking. |
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Lightly grease your dish with butter, margarine or oil to prevent fish fillets from sticking during cooking. |
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Place lemon slices under your fillets to keep them from sticking to the baking dish. |
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Marinating can give fish extra flavour and help prevent drying out. |
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It's easier to cut fillets into serving-sized pieces before they're cooked. This also saves cooking time. |
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When poaching fillets, a few peppercorns in the water will add a unique and pleasant flavour. |
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To enhance the flavour of your fillets, dip them in salted milk before frying. |
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There are countless ways to enhance the flavour of fish without distracting from its natural good taste. |
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Experiment with spices, herbs, fruits and vegetables to add pleasant flavours and garnishes to fish dishes. |
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Microwave cooking is an excellent way to preserve the delicate flavour and texture of fish; cooking time is minimal and the fish stays moist. Most of all the kitchen keeps cool in the hot summer. |
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Marinating time, if needed, should be no longer than 15-30 minutes in the refrigerator, especially when fillets are thin like these Pacific Salmon fillets. |
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Tilapia is delicate and cooks quickly, thaw only when pan frying or breading. |
