Grilling Fish

Fish is a type of food that is consumed in nearly all parts of the world. But, every country has its own way of cooking fish. Some like it undercooked in sushi, while some parts of the world where fish is properly grilled or barbecued before consumption. However, in my opinion, fish should never be overcooked as its texture becomes coarse, dried out, and its Flavor is destroyed. 

Apart from that, I believe the fish should never be over- spiced as fish itself has a very delicate Flavor, and if extra spices are added to the fish, then its own Flavor is not there anymore. So, you must cook your fish with a few spices and herbs. Also, make sure that fish is moist and it has all the natural juices present in it. 

If we talk about the benefits of fish, it can be said that it is full of nutrients. It includes high-quality protein and numerous minerals and vitamins. It is also rich in Omega-3 fatty acids which are excellent to improve mental health and fight depression. Apart from that, a fish is full of Vitamin D, which most people lack these days. So, you must add fish like trout, salmon, sardines, mackerel, and tuna to your diet. 

One way to cook your fish is to bake it. If you want to cook the whole fish, cutlets, fillets, or steaks, you should bake it in a moderate oven at 180-200C (350-400F). But one thing that you

should keep in mind while doing so that it is a dry heat method, which leaves fish, especially one without skin, dry. It would be best if you marinate the fish with a moist sauce so that it does not dry out. 

You can also bake your fish by wrapping it in foil. It is an excellent way to retain the moisture and flavor of the fish. Use a liquid such as fish stock, lemon juice, or white wine with a little salt, pepper, butter, and seasonings of your choice before sealing the fish in foil. 

Bake in a moderate oven 180-200C (350-400F) for a mouth- watering result. 

Casseroling in a minimal amount of liquid in a covered dish in a moderate oven will achieve a dish in which the subtle differences in the various species' Flavors and their natural juices are maintained. 

You can also shallow fry your fish. With shallow frying, I mean that you should add oil, butter, or any other fat in a small quantity, sufficient enough to cover your fish till half of its thickness, in a wide shallow pan. The best fat for fish is butter or a careful blend of butter and olive oil. The oil, combined with the butter, reduces the risk of overheating the butter. 

Those who are not much conscious about fat can also deep fry their fish. Deep frying is a cooking method in which the whole fish or the fillet is fried in enough oil to drown its meat. Most of the time, this fish is coated with breadcrumbs, eggs, or batter. However, your oil must be heated to the correct temperature before placing the fish into it. If the oil isn't hot enough, the coating will soak up the oil and become greasy, and if it is too hot, the coating will burn before the fish is cooked. 

To test the temperature without a thermometer, you can drop a small cube of bread into it. If it rises, bubbling to the surface, and becomes golden brown, it is ready. If it turns dark brown rapidly, the heat must be reduced, and if it sinks and stays low in the oil, it is not hot enough yet. 

Another most common way to cook the fish is to barbecue it. But before barbecuing your fish, you should protect it with bastes, lemon juice, marinades, oil, or butter while cooking, as it prevents your fish from drying out. 

Cooking your seafood in a microwave oven can enhance its Flavor. You are not required to cover your fish with any liquid or marination in the microwave as it does not dry out. If you like your fish a little juicy, you can brush some butter or oil on it. 

Covering fish with tomatoes, orange or lemon slices, or herbs will help retain moisture and enhance the Flavor. 

Grilling (or broiling as Americans sometimes call it) is a fast way to cook fish. Using either fillets or whole fish, this simple method allows the fish to develop its own rich Flavor under intense heat. Fish should be basted during cooking, either with butter or oil or a prepared baste, to prevent it from drying out. 

Alternatively, the fish may be marinated beforehand and the liquid used for basting. Whole fish or thicker fillets seem to fare better under the grill as the fish has time to develop a rich golden brown by the time the inside is cooked. The high heat penetrates and cooks thin uncoated pieces too fast for browning to occur if whole fish are to be grilled. Score the skin and flesh to allow better heat penetration.