A fishmonger I know once told me to do as the U.S. Navy does, at least when it comes to cooking fish, and Keep It Simple, Stupid. Get it? The USDA recommends eating seafood at least 2x week but only 10 percent of Americans follow this guideline. Why? Because they don’t know how to prepare fish at home.
Seafood School Lesson #1: KISS your Fish!
Me, I eat a lot of seafood. I was fortunate to grow up in the Pacific Northwest where it’s abundant, but even now that I live in the landlocked Midwest, I still eat seafood 4-5 times a week. Not because it’s good for me—I mean it is, don’t misunderstand that statement … seafood, if eaten two times a week can significantly impact your health in so many positive ways that EVERY American should be doing so … BUT, truth be known, I eat seafood because I love it. L. O. V. E. it!!
And you should too.
Time and time again I hear people say they don’t like seafood. What gives?? Stop being so general! There are soooooo many types of seafood and sooooo many ways to prepare it. I promise, if you do as I do and aim for simplicity when cooking fish, you too will L.O.V. E. it. I promise.
So … put down the cookbooks and stop Googling or Pintristing (is that a word?) “How to cook fish” and heed the following advice … then drop me a line (that’s a pun people) and let me know how it worked out. Or if you have any questions, I’m happy to help—just like the folks at Butterball who man the phone lines on Thanksgiving (no, I’m not going to give you my phone number, but you can email me).
3 Steps to Cooking a Perfect Piece of Fish (EVERY TIME)
- Make a tinfoil “boat” by folding edges up on all four sides. Don’t worry, it doesn’t have to be a seaworthy boat, it just needs to keep its shape while perched on your counter and your grill or oven if you prefer.
- Put a few slices of butter, lemon and a little white wine in the “boat.” Place you fish, skin-side down, on top of the butter and wine. IF YOU WANT you can add a few fresh herbs but it’s entirely up to you. If I have them, I add them, if I don’t … right, you guessed it, I don’t.
- Transport your vessel (I’m loaded with puns today) to the grill and cook, lid closed, over medium heat for 15-20 minutes depending on the thickness of your filet. As a general rule of thumb, 7-8 minutes per 1-inch thickness will give you a medium-well finish. Note, DO NOT flip your fish … I mean you can, but why bother when you don’t need to?? Simplicity peeps … that’s what we’re aiming for.
Now you’re ready to enjoy … serve with whatever floats your boat ; ) I know … I’m killing it today!
And commit to eating more fish!! Take the Healthy Heart Pledge and make the commitment to up your health game and eat some kind of seafood 2xWeek! You go!
A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.
Coming up next … the best side dishes to serve with seafood!
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