Cooking Fish: 101

Poaching and pan frying are two simple techniques for cooking fish.

Poaching: in a saucepan or skillet, add enough liquid (water or broth plus wine if desired) to cover fish. Place over medium heat and bring to a boil. Add fish. Cover. When vapo-valve clicks, remove pan from heat. Do not lift lid. Poach 10 minutes per inch of thickness.

Pan-cooking: Good for fillets or small whole fish or fish steaks. 

    (A) Place fish in small amount of liquid in a skillet. Cover and cook over medium heat until vapo-vale clicks; reduce to low and cook until fish tests done. Allow 10 minutes per inch  of thickness at thickest part, total cooking time.

     (B) preheat skillet over medium for 2-3 minutes (test with water test). Spray with non-stick or oil or butter.  Cover and cook over medium heat until vapo-vale clicks; reduce to low and cook until fish tests done. Allow 10 minutes per inch  of thickness at thickest part, total cooking time.