Cooking Addict

Being in charge of the family meal menus can become a tedious task fast. Finding new ways to prepare the basics is a challenge you may be too tired to tackle after putting in a full day with the children or on the job. Fish however is a delicious and nutritious choice for dinner, that’s’ also simple and easy to make.

Picking the Fish

Choosing the right piece of fish can be daunting the first time you try. Don’t be afraid to ask the clerk for help in choosing the freshest and tastiest piece of fish. If you smell a pungent, fishy odor, it is an obvious tip-off that it isn’t the freshest piece in the showcase.

Once chosen, it is recommended that the fish be cooked the same day. You can also freeze fish if you don’t plan to eat it right away. Be gentle and try not to handle the fish too much before, during or after cooking, so that it is able to keep its fresh looks and firm texture.

Methods and Techniques for Cooking

When you’re cooking, it is important that you don’t overcook the fish. Most people are under the impression you must cook it until it flakes. Once you can flake the fish, it is a good indication that it will be dry when eaten. You can be sure you fish is cooked through when it goes from a translucent appearance to an opaque or white hue. If you want to be really sure the fish is cooked all the way through, you can utilize a thermometer to check the internal temperature is 145 degrees Fahrenheit.

There are quite a few different cooking methods for fish. You can boil, poach or bake your fish. You can fry it, broil it or grill it. It is a versatile entrée choice that can be paired with many different sauces and sautéed with a variety of herbs and spices. You can even microwave a filet for a quick and healthy meal that doesn’t require the stove.

Using fresh herbs in your cooking is not only flavorful, but can also be good for your health as well. You can grow your own small, windowsill herb garden, and add fresh flavor to all your meals. Knowing what herbs go with what types of food can be the toughest part, so we have made it a little easier by explaining a little bit about some commonly used herbs in cooking.

Basil

In ancient times, basil was known as the herb of the kings. The Romans and the Greeks believed that to plant a successful crop of basil, one had to yell and curse during the planting. It is considered to be a member of the family of mints. It has long been used for medicinal purposes in order to aid in digestive problems. Basil can blend well with other flavorings and spices such as oregano, garlic and most especially thyme.

Garlic

Along with shallots, chives, onions and leeks, garlic is considered to be a member of the lily family. Garlic has a history of being used for medicinal purposes as well as for adding zest and flavor to cooking. Garlic is so useful for so many things. It is said that there is a chemical allicin that gives garlic its distinctive smell, as well as destroying yeast, fungus and bacteria.

Saffron

In days long past, saffron was valued as a dye as well as for medicinal purposes. These days, saffron is used mainly for coloring and adding flavor to foods. Saffron comes in threads which need to be toasted in order to remove any moisture so they can be crushed or ground in order to use. It is believed to have been cultivated in antiquity, but as so many other plants, its origins have been lost to history.