Cooking Fish

Before you bake fish, add a layer
of butter or margarine.

Weigh dressed fish or use a ruler to measure the thickness of fillets and steaks in order to better estimate when to check for doneness. Properly cooked fish is opaque, flakes easily when tested with a fork, and comes away from the bones readily; the juices should be milky white. (For more preparation information and cooking times, download the chart below. Downloading requires Adobe Acrobat software.)