Help me cook fish well

Cafe Society
1

I’m a pretty good cook, if I do say so myself. I’m cooking for friends this weekend. We’re having home-made bread with olive oil and balsamic vigegar in dipping post to start with, then roast cod with a salsa verde, roast mediterreanean vegetables and mashed potato.

Here’s the thing: I can’t seem to quite get the hang of the fish. The texture is wrong - too slimy. Here’s what I’m doing - searing it on the grill pan and then transferring it to the oven to cook through. I fear I may be over-cooking it, but I’m also afraid of under-cooking it. Undercooked fish is slimy too, right?

Ideally, I’d like the fish to be golden on the outside and firm but moist on the inside - I’ve been dabbing it with butter but it’s not doing the trick.

Any tips anyone can give me?

2

Cod is not as flaky as, say, salmon; if you’re unfamiliar with it I could see where you might describe it as “slimy.” I’d ask someone who is familiar with cod to try it and tell you what they think.

3

James Beard’s famous advice, originally offered by the Canadian Board of Fisheries, I think:

No matter what kind of fish you’re cooking, no matter what your heat source, cook for a total of 10 minutes per inch(measured at the thickest point).

i.e. Cook an inch thick piece for 5 minutes per side.

I’d probably broil it.

4

Ugh. If I do that, my wife always complains that I overcooked the fish.

I hate cooking fish. It hardly ever comes out right and the whole kitchen (or grill) stinks of fish. The next thing you grill tastes like fish, too.

For my part, I’ll eat fish in a restaurant. Make your friends a nice porterhouse steak…nobody ever complains about that.

5

There are two ways I know of to cook fish well:

  1. Use fish sticks, and

  2. Throw the damn fish out.

Fish. Bleah.

6

It does depend on the fish. Swordfish or tuna are relatively easy: broil or grill them until the inside is flaky but not dry. Other fish take more care, but your best bet is to cook for a short time and check often.

Stick a fork into the fish. When done, it should break up and be white, not translucent.

7

You could always cook it in the dishwasher!