Grilling fish?

 • You'll need a sturdier and fatter fish like grouper, salmon, tuna, shark and swordfish

 • If you must grill more delicate whole fish or fillets, use a fish basket or a sheet of heavy-duty foil on the grill,           cooking the fish on top of the foil.

 • Leave the grill top open when you grill your fish.

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Broiling fish?

 • Season your fish well, before cooking

 • Pre-heat broiler making sure is 4-6 inches away from broiler

 • Fish fillets an inch or thicker should be carefully turned halfway through recommended cooking time

 

Baking fish?

 • Simply follow directions of recipe for cooking (time, temperature), covering and standing time.

 

Sauteing fish?

 • Preheat the pan so the pan is hot (medium-high heat) .

 • Pour a little olive oil in the pan.

 • Let fish cook for 2-3 minutes if thin (1/2 inch) fillet, or 5-6 minutes if thick (3/4 inch or more).

 • Do not prod or move the fish around in the pan, so you get a nice crust.  

 • Then turn over and cook another minute or two if a thin fillet. If thick, reduce heat to medium and cook 4-5              minutes longer. If thin, take pan off heat and let the heat in the pan finish cooking the fish.

 • It’s better to cook fewer fish at the same time (1-2) instead of filling up the pan.