Fish, Beautiful Fish
Marty Martindale

Fish is very good for us. It is also very expensive. However, bear in mind, one-quarter of a pound is a good-sized serving for one person.

We read a lot about selecting fish which looks fresh, and how their eyes must look clear. As a matter of fact, we are usually asked to choose fish from many filets with no eyeballs in sight. Basically you need to specify which filet looks the moistest, the whitest, no evidence whatsoever of mushiness.

Baking fish highly complements its Preheat oven to 375 degrees. Rinse and pat dry each filet, and place on a broiler pan.

Place small pieces of unsalted butter on each filet, then sprinkle with salt and pepper. Place fish in oven and set timer for 6 minutes.

Have a dinner fork handy and test by gently placing the side of the fork onto a solid part of the fish. Be prepared to test every three minutes until it gently separates into its flaked sections.

Remove from oven and sprinkle with fresh lemon juice and chopped parsley.

Interesting sauces:

Prepared tartare sauce
Mixture of Ponzu Sauce and sesame oil
Mixture of soy sauce an sesame oil
Mixture of Greek yogurt and mayonnaise

Here is a fine list and description of edible fish.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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