Fish Florentine – The BEST Fish Recipe! (2024)

FAQs

How to cook fish the best? ›

How to Cook Fish in a Pan. Pat your piece of fish dry (this will result in crispier skin!) and season with salt and pepper. Heat oil in a nonstick pan over medium-high heat, then cook the fish for 2 to 3 minutes (don't move it!). Flip and cook for 2 to 3 minutes more.

Some of the best herbs to use with fish are basil, tarragon, dill, and parsley. Basil enhances the flavour while adding a slight sweetness and is lovely when used with halibut or cod.

Season both sides of the fish (since the salt doesn't get absorbed after frying) and drizzle the filet with olive oil (don't be afraid to keep adding more!), continuing to season with salt and pepper along every step of the way.

I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL hom*oGENOUS. dip the fish in egg - let the extra egg drip off (tap against the side of bowl).

Use gentle heat even on a grill.

Whether you are pan searing it or grilling it, use a lower heat than you would with other meat. If you are planning to grill it, consider wrapping it in foil to keep in the moisture and ensure it doesn't absorb too much of the charcoal taste.

Over-cooking fish might result in dry, tough meat that is unsuitable for consumption. To avoid this, do not cook it for too long or at a high temperature. Instead, cook on low heat until the meat flakes easily with a fork.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Unless the fish or seafood you've bought is literally the catch of the day, chances are it will smell and taste at least a little fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO.

Fish tastes "fishy" when it hasn't been handled properly. To avoid "fishy" fish, smell and feel it. It should have a fresh and mild odor. It should be firm to touch and spring back into place.

Heat oven to 450°F. Spray a baking sheet or shallow baking dish with nonstick cooking spray. Place fish on baking sheet in a single layer, season as desired. Bake uncovered, 10 minutes per inch of thickness or until fish is done.

What is the white stuff you put on fish? ›

That white stuff is called albumin. It's tasteless and totally safe to eat, but it is pretty unsightly. I spoke with professional chefs about how to avoid it, and tested their techniques for myself.

When seasoned too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish. Follow this tip: No matter the method of cooking, season the fish just before it hits the pan, goes in the oven, or onto the grill.

Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.

Add Flavorings to the Steaming Liquid

Lemon peel and dill sprigs are natural partners for fish. Rosemary sprigs and sliced garlic go well with chicken or potatoes. Steam fish, clams, mussels, or lobster with white wine, onion slices, thyme, parsley, and lemon juice.

There's no point in covering up the natural flavors of fresh fish with overly potent seasonings and herbs. Dense, fleshy fish like salmon or tuna, however, can stand up to stronger flavors and may actually need more seasoning for fattier cuts.