5 Cooking Methods for Fish

RULE- 10 min. per inch of thickness.

1. BAKING - Place seafood in a baking dish. Add sauce to keep moist. Cover and bake at 400* F., until done. Suggested sauce for 1 lb. of fish: 1 Tbsp melted butter/earthbalance, 1 Tbsp lemon juice, 1/4 tsp onion powder and 1/2 tsp dried basil.
2. BROILING/GRILLING - Place seafood on broiler pan. Brush with a small amount of melted butter and lemon juice. Flavor with herbs and spices, such as pepper and dill weed. Broil 4-5 in. away from heat source without turning. Cook until done.
3. POACHING - Estimate amount of skim milk, water or wine needed to barely cover a single layer of fish in a saucepan or frying pan. Season liquid with chopped carrots, celery, onions and peppercorns. Bring to a boil. Cover and simmer about 10 min. Add fish. Simmer until done.
4. SAUTEING/PANFRYING - Heat a small amount of butter in a frying pan. Add chopped mushrooms, green onions, lemon juice, and seafood to butter. Saute over med - high heat until done.
5. STEAMING - Place seafood on a steaming rack set 2 in. above boiling liquid in a deep pot. Season as desired. Cover tightly. Reduce heat and steam until done.

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