Cooking Fish: the Basics
- In a fish poacher pan or a large roasting pan that has a wire rack with handles, pour in enough liquid to half-cover the fish. With fish and rack not in the pan, bring the liquid just to boiling.
- Place the fish on the greased rack of the pan. Carefully lower rack into the pan. Return just to boiling, then reduce the heat. Cover and simmer gently until done. Allow 6 to 9 minutes per 1/2 pound.
- A 2-1/2-pound dressed fish will give you about 1-3/4 pounds of cooked meat.
Continued on page 3: To bake fillets and steaks
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