Great-tasting and healthy fish does not take much work—it only takes a few minutes and a simple recipe. Try one of these recipes with easy-to-follow step-by-step photos.
The 10-Minute Rule for Cooking Any Fish
So, can you cook fish recipes with different fish varieties? Generally, yes. Here are some guidelines for cooking other fish in most recipes.
- Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling and then time it accordingly.
- Cook fish for 10 minutes per inch, turning it halfway through the cooking time. For example, a one-inch fish steak should be cooked for 5 minutes on each side for a total of 10 minutes. Pieces of fish less than ½-inch thick do not need to be turned over.
- Add 5 minutes to the total cooking time if you are cooking the fish in aluminum foil or if the fish is cooked in a sauce.
- Double the cooking time for frozen fish that has not been defrosted.
Originally published in the “Canadian Fish Cook Book” 1959 by the Canadian Department of Fisheries, the 10-minute rule is not perfect, but it is very good. It works for any cooking method – frying, baking, and sautéing.
Let’s thank our Canadian neighbors.
What is fish done cooking?
Cook fish to an internal temperature of 145° in the thickest part, according to the USDA. Check the temperature with an instant-read thermometer. Also, it should flake easily with a fork. Always check the fish a minute or two early.