Summer’s come to an end and fresh fish isn’t as readily available in the colder months as it is when the temps are warm and fishing season is in full swing. BUT, that doesn’t mean you can’t still eat fresh fish, because YES, a lot of frozen fish is fresh. Honest. So whether you have a freezer full of fish yourself or want to purchase a frozen filet from the grocery, you can rest assured that if cooked properly, it will taste as divine as if it was pulled straight from the water. Here’s a foolproof method for cooking frozen seafood, and all you need to know to prepare it.
Preparing fresh fish to freeze at home
Lightly rinse the fish and pat it dry. Wrap tightly in plastic so there’s no air in between the fish and the plastic. Wrap again in tinfoil. That’s it. Label the outside so you know what it is, and freeze for up to five months.
Preparing frozen fish to cook at home
If at all possible, take your fish out of the freezer the night before you want to cook it. Depending on the temperature of your house, you can let it unthaw overnight in the kitchen sink. In the morning, put it in the fridge until ready to cook. Note, if you forget to unthaw, you can place it in lukewarm water (keep it wrapped in plastic) until it unthaws, BUT, allowing it to unthaw overnight is best.
Simple baked fish with skin on
Coat skin of fish with cooking spray, preferably an olive-oil spray. Place fish skin side down. Add lemon slices, garlic cloves and herbs of your choice. Common-sized fillets will cook at 350 degrees for approximately 25 minutes.
Poached and or steamed fish in the oven
This is my favorite way to cook fish in the oven. If you have a roaster with a grate, use that. Otherwise, take a deep cake pan or something similar, and fit a cooling rack—like you would use to cool cookies—on the pan. Pour water into the pan (only need one inch of water) and place fish on the rack. Cover with foil. Cook at 350 degrees for about 25-30 minutes.
For added flavor
Try adding capers, lemon juice and white wine for a light, refreshing flavor. Also, pesto compliments most baked fish and can be added after it’s cooked. Also, you can bake fish in parchment paper—for an easy all-in-one meal place sliced red potatoes and asparagus in with the fish.
Coming up NEXT on the blog … using parchment paper to bake salmon, three of my new favorite sides to serve with seafood, flatbread with crème fraîche and lox, more on the wild-caught vs. farmed debate.
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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox