Depending on the flavor and texture you are looking for, there are many different ways to cook fish. You might be cooking steaks, fillets, or whole fish and there are many methods to try. Stuffing is a good way of adding flavor and texture. Using round fish is best because they have a bigger body cavity. Be careful not to overstuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking. A parsley and walnut pesto is very good with sea bass. If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
Different Ways of Fish Cooking
Poaching usually gives excellent results. To poach fish, you need to add herbs, seasoning and a thickener such as cream. You can use this as a sauce to serve with the fish. Steaming is easy and suits whole fish, steaks, or fillets. To steam fish, put it in a steamer over boiling water and make sure you use a tight-fitting lid.
Oven baking and roasting give great results and suit whole fish or fillets. You need to add oil or butter, seasoning, herbs and white wine to the fish, in an ovenproof dish. For very tender and moist flesh, you can cook the fish "en papillote", which is in sealed paper or foil. This means the fish will cook it its own steam. You can add lemon or limejuice, fresh herbs and white wine to the foil parcel before cooking, for more flavors. To braise fish, you place it on some sauted vegetables in an ovenproof dish. Pour over white wine and bouillon, put a lid on the dish, and bake it for 20 minutes or so.
If you are using fillets or small, whole fish, grilling is another cooking method. If your fish are whole, make a few slashes through the skin on each side of the fish and brush it with olive oil or melted mutter. Turn the fish halfway through cooking and baste it if you want. You can also wrap the fish in foil with herbs, lemon juice, and olive oil before placing it on the grill.
You do not have to heat the fish in order to cook it. An example is Ceviche, where white fish (usually snapper) is mixed with lime juice, herbs, and chili. The acidic citrus juice cooks the fish. Scallops, flounder, and sole also suit this cooking method.
Wood Fish Board for Cooking
Most types of wood are suitable for cooking fish, as long as the board is pest-free and untreated. You need to soak the wood before using it. Soak the wood for at least an hour, until it is totally waterlogged. This ensures it is going to give off enough steam to cook the fish.
Cedar is the most common wood but you can also use oak, maple, alder, apple, or cherry. You can buy a cooking quality wood fish board from specialty food stores or online. A wood fish board lasts for one use.
Brushing your fish with oil stops it from sticking to the board. When you cook on a wood fish board, you do not flip the fish because it cooks indirectly. Once your fish is prepared, oiled on one side and seasoned, you need to place the fish board and fish directly on the grill. You can baste the fish during cooking but do not use anything flammable. The board should be over a low fire so as not to ignite.
Cooking fish on a wood fish board gives plenty of flavors, since the smoldering wood gives a smoky taste. In addition, you will not need to clean the grill afterwards!
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