Seafood Facts

A lot of chefs who instinctively know exactly how to cook a delicious chicken or steak are baffled when it comes to the subject of fish. It may seem intimidating at first, but trust us, it's not at all difficult to go from fish mystery to fish mastery.

When it comes right down to it, there are about a half dozen basic ways to cook fish, and once you know what they are, you can cook pretty much anything in the market.

The Fisherman's Secret:
The Seven Basic Recipes

Here in Gloucester, people just seem to be born knowing how to cook fish. Must be something in the air up here. Whatever it is, though, we think it's time for the rest of the world to know, too.

Want to make simple, delicious fish meals? Here are seven basic, foolproof recipes anybody can use.

• Sautéed Fish Fillets
• Braised Fish Fillets
• Baked Fish Fillets
• Broiled Fish Steaks
• Pan-Fried Fish Fillets
• Citrus-Marinated Fish Steaks
• Dill-Marinated Fish Steaks

4 skinless fish fillets (about 3/4-inch thick)
Salt and freshly ground pepper, to taste
1 tbsp butter
1 tbsp olive oil
1 tbsp chopped fresh parsley
Lemon wedges, for garnish

1. Sprinkle the fish fillets with salt and pepper.

2. In a large skillet over medium-high heat, melt the butter and olive oil.
Add the fish fillets and cook for about 2-3 minutes per side, or until it is just done.

3. Serve the fish immediately, garnished with the parsley and lemon wedges.
Serves 4.

This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 3/4-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by adding cup of cubed tomatoes and 1 chopped garlic clove to the pan before adding the fish. Let cook, stirring, for 2 minutes, then continue with the recipe.

1 tbsp olive oil
3 scallions, finely chopped, including green tops
1/4 cup dry white wine, fish broth, clam juice, or water
1 tbsp chopped fresh parsley
4 skinless fish fillets (about 3/4-inch thick)
Salt and freshly ground pepper, to taste
1 tbsp butter

1. In a large skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring, until they are tender, about 3 minutes. Add the wine and parsley and bring the mixture to a simmer.

2. Add the fish fillets, cover the pan, and cook for 3 minutes. Uncover, turn the fillets carefully with a spatula, and continue cooking for another 2-3 minutes, or until this fish is just done.

3. Transfer the fish to a serving platter and cover loosely with foil to keep warm. Add the butter to the pan and let it melt. Serve the fish immediately, topped with the pan juices.
Serves 4.

This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 3/4-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by adding 1/4 cup chopped celery or red bell pepper to the pan along with the scallions, and 1/2 tsp dried thyme to the braising liquid. A garlic clove, chopped, is also nice to add with the scallions.

Baked Fish Fillets

2 tbsp butter
Salt and freshly ground black pepper, to taste
4 skinless fish fillets (about 1-inch thick)
2 tbsp chopped fresh parsley
Lemon wedges, for garnish

1. Preheat oven to 400ºF. In a small saucepan, melt the butter over medium heat. Grease a baking sheet with some of the melted butter.

2. Sprinkle the salt and pepper all over the fish fillets and arrange them on the buttered baking sheet. Brush the fillets with the melted butter. Bake the fish fillets until they are done to taste, about 7-10 minutes. Serve fish with the parsley and lemon wedges as a garnish. Serves 4.

This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by scattering 1/2 cup thinly sliced red onion and/or 3 tbsp chopped black olives over the fish before baking. Substituting chopped fresh dill, mint, or cilantro for the parsley is also a tasty variation.

Broiled Fish Steaks

6 fish steaks (about 1-inch thick)
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley
Lemon wedges, for garnish

1. Preheat the broiler to high. Brush or drizzle the olive oil on the fish steaks, then sprinkle them with salt and pepper.

2. Place fish steaks in a broiler pan, and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Serve immediately, garnished with the parsley and lemon wedges. Serves 6.

This basic recipe works with absolutely any type of firm fish steak. If your steaks are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by mixing 1 tsp red wine vinegar and 1/2 tsp dried oregano with the olive oil before brushing it on the fish. Or, add 1 tbsp tomato paste to the oil with the oregano.

Pan Fried Fish Fillets

1 1/3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 large eggs
1 cup cornmeal
6 skinless fish fillets (about 3/4-inch thick)
Oil, for frying
Lemon wedges, for garnish

1. Preheat the oven to 250ºF. Place a baking tray in the oven to warm it.

2. In a shallow dish, mix together the flour, salt, and pepper. In another shallow dish, beat the eggs until they are frothy. Place the cornmeal in a third shallow dish. Dip the fish fillets first into the flour mixture, coating them lightly on all sides. Then dip the fillets into the eggs, shaking off any excess. Finally, dip the fillets into the cornmeal.

3. In a large skillet over medium-high heat, heat 1/4-inch of oil. When the oil is hot but not smoking (it should register 375ºF on a deep-fat thermometer), add as many of the fish fillets as comfortably fit in the pan (usually 2). Cook the fish for about 1-2 minutes per side, or until it is golden and just done. Transfer fish to the baking tray in the oven and continue frying the rest of the fish as directed for.

4. Serve the fish immediately, garnished with the lemon wedges. Serves 6.

This basic recipe works with firm, white fleshed fish fillets.

Citrus-Marinated Fish Steaks

Marinade:
3 tablespoons fresh orange juice (1 orange)
2 tbsp fresh lemon juice (1 lemon)
2 tbsp olive oil
1 clove garlic, finely chopped
Salt and freshly ground black pepper, to taste

4 fish steaks (about 1-inch thick)
1 tbsp chopped fresh chives (or substitute parsley or cilantro)

1. Preheat the broiler to high. In a small bowl, whisk together the marinade ingredients.

2. Place the fish steaks in a nonaluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature.

3. Transfer the fish steaks to a broiler pan and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Drizzle with the reserved marinade, garnish with the chopped fresh chives, and serve immediately. Serves 6.

This basic recipe will work with any type of firm fish steak. If your steaks are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

Dill-Marinated Fish Steaks

Marinade:
2 tbsp melted butter or olive oil
2 tbsp Dijon-style mustard
2 tbsp chopped fresh dill or 1 tsp dried dill
1/2 tsp salt
Freshly ground black pepper, to taste

4 fish steaks (about 1-inch thick)

1. Preheat the oven to 450ºF. In a small bowl, whisk together the marinade ingredients.

2. Place the fish steaks in a nonaluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature.

3. Transfer the fish steaks to a baking pan and bake until they are golden on top and done to taste inside, about 6-9 minutes. Drizzle the steaks with the reserved marinade and serve immediately. Serves 6.

This basic recipe will work with any type of firm fish steak. If your steaks are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

is it done yet?

When cooking fish, to test for doneness, poke it with a fork at its thickest point and take a look (poke the piece of fish that you plan to serve yourself, or garnish it well to hide the poking). Perfectly cooked fish is nearly opaque (except for tuna and salmon, which can be served quite deliciously rare in the center if very fresh), and should be very moist. It should flake in large chunks if at all. Fish that easily flakes and looks slightly dry is overcooked. Undercooked fish looks raw.