{How to cook} Fish Perfectly
Tummy Tales
Tummy Tales
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Ingredients

  • 2 minutes, then turn. and cook for about a minute. Remember when you grill, sear fish you don’t need to cook it on both sides for an equal amount of time. One side needs to cook well and then the other side needs to just heat up. A test for done-ness is to check the flaking of the fish. The natural seems in the flesh of the fish will just begin to separate. That’s when your fish is done. If the flesh is disintegrated, your fish is over done. Best suited for white fleshed fish like pomfret, king fish, cod, red snapper. Always remember to rest the fish for atleast 10 minutes before tucking in to it. If you cut the fish straight out of the grill, the essential juices will flow out and you will end up with dry fish.
  • Recipes
  • 1 fillet of any firm white fleshed fish
  • 2 baby potatoes
  • Huge dash of rosemary
  • 1 teaspoon of olive oil
  • Water for boiling
  • 5-6 pods of garlic
  • 1 stalk of celery
  • 1/2 teaspoon of Italian herbs (thyme, rosemary, sage and oregano)
  • 1/2 teaspoon red chilli flakes
  • 1 small stalk of parsley
  • 15 grams butter
  • 30 ml olive oil
  • 100 ml dry white wine
  • 80 ml chicken stock.

Instructions

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