How to Cook Fork-Tender Fish

Know how to end up tender and delicate fish with these hacks.

This protein can be tricky to prepare! If you already had a run-in with tough, chewy, and overdone fish, you aren't alone. Follow these tips for cooking fish in every way: pan-seared, grilled, baked, or poached. There are tell-tale signs for doneness, and if you watch out for them, dinner will be ready in no time. 

 


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On the frying pan:

Pan-searing fish fillets is perfect for weeknights: it is so simple to do! Go for a non-stick frying pan or a well-oiled stainless steel pan. Pat your fillets dry before seasoning and placing them on a hot pan. Do not move your fish for the first 3 minutes. Wait for that crisp, golden crust to form at the bottom, then flip to cook for 2 more minutes. Once the flesh turns opaque, take your dish off the heat and serve immediately. 

 

 


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On the grill:

Flaky, tender fish has a tendency to break apart from getting stuck on a hot grill. Try this easy hack: grill them over lemon wedges to avoid having them stick to the grill. This trick will also flavor your fish with the bright, zesty flavor of fresh lemon! 

 

 


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In the oven:

Always bake skin-side down over parchment paper. This will ensure a crusty skin that will slide off your pan easily. If your fillet is 1/2 to 1 inch thick, check for doneness after 8 minutes of baking in medium-high heat. Use of fork to slightly flake one fillet. If the meat is opaque and flakes easily off your fork, it is done! 

 

 

 


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Poached:

To poach fish, fillets are placed into warm liquid, usually oil or a broth, and slowly simmered until flaky and tender. Use a flavorful oil to highlight the fish-olive oil works best! Simmer over low to moderate heat for around 20 minutes. To check for doneness, use a small knife. 

 

 

 

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See Also

See Also

 

 

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