- Seafood and Health
- Cooking Tips
- Buying Fresh Frozen Fish
- How to Choose fresh fish
- Storing fresh fish
- Rinsing fish
- Freezing and thawing fish
- Marinating fish
- Flouring fish and battering fish
- Barbecuing flaky fish
- Barbecuing firm fish
- Roasting fish
- Pan–frying
- Pan–frying / roasting
- Stir–frying
- Poaching
- Steaming
- Microwaving
- Knowing when fish is cooked
COOKING TIPS
Pan–Frying / Roasting
The technique of combining pan–frying and roasting is often used by chefs. After pan–frying the fish until brown on one side (about 2 minutes), turn the fish over, and place the pan in a 300°F oven.
Roast uncovered for 5–8 minutes, until done. The advantage of this technique is that the fish needs less supervision during cooking.