Good Food, Bad Diet by Abby Langer

Author:Abby Langer
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2021-01-05T00:00:00+00:00

Fish cooks at about eight minutes per inch of thickness.

Fish and seafood continue to cook once they’re removed from the heat source, so if your fish is slightly underdone, remove it from heat and let it stand for a couple minutes.

Fillets less than half an inch don’t have to be flipped.

Thin, delicate fish like flounder or sole tends to overcook quickly, so avoid grilling it; it’s best done in the oven or a pan on the stovetop.

Cook shrimp with the shells on to prevent them from getting rubbery and add flavor to the dish.

Seafood like shrimp and scallops cook very quickly, so watch them carefully.

You can always broil fish, but one of my favorite ways to cook thicker, skin-on fillets is in a pan on the stovetop. Heat a neutral oil in a heavy pan until the oil shimmers and the pan is blazing hot, then lay the fish skin side down. Cook until the flesh is almost opaque, flip for a minute, then remove from the pan.

Roasting fish fillets is simple! Use parchment paper or foil to line a pan, lay fillets on the pan, and place in preheated oven (350°F is fine). You can also make parchment or foil pouches with fish and veggies. Use vegetables that cook quickly, like green beans or spinach, and wrap with fillet, seasonings, and a pat of butter or olive oil.

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