How-to: Cook a perfect piece of fish

My last post wasn’t intended to be sad. It wasn’t me looking for sympathy, or as a boo-hoo me kind of post. I know there are people much, much worse off than me and I am thankful to have the opportunity to be able to heal myself through food. They were just a few thoughts on a Thursday, something I realized in the last few weeks, and something I wanted to share with all of you. I love that I have this community to share my thoughts, recipes, hopes, dreams and adventures. I think that’s something I take for granted, and I shouldn’t.

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Today I’m going to share with you a little piece of cooking knowledge I obtained during my time in culinary school. I’ve been a pescetarian on-and-off for over five years now, and at this point in my life it is the way of eating that is most conducive to me healing. Meaning, you’re going to see some more fish on the blog. If you’re not into that kind of thing- feel free to click away. I promise I will have lots more vegan recipes coming your way next week.

How-to: Cook a perfect piece of fish 

1. Preheat your oven to 350 degrees. Start out with some good quality fish. The fish I chose was Wild Alaskan King Salmon. It’s pricey, but it’s only available for a short time- and let me tell you, it is w o r t h it. Man, is it worth it. It’s like butter and it took everything in my power not to just eat it raw, right then and there.

2. Heat a tablespoon of olive oil in an oven-safe pan over medium heat. Sprinkle your fish with your favorite seasoning mixture- I like just a basic Fisherman’s Wharf mix (the one we use is one we got from Nick’s parents’ so I don’t know where to find it- it’s by Urban Accents).

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3. Sear your fish, top side down (the side you’re going to see when you put it on the plate), until golden. Repeat until all sides are seared.

4. Place pan in oven (or, alternately you can transfer fish from pan to another pan- this way makes less clean-up) and cook for 8-10 minutes until done to your liking. I like mine medium, but please always make sure you are using the best quality, freshest-of-fresh fish if you’re going to consume it under cooked at all. And as always, consume undercooked fish/meat at your own risk.

5. Sprinkle with a bit of fresh lemon juice, place more on the side of the plate if desired as you eat. Enjoy.

That’s it. Five steps to the most perfectly cooked, buttery, flaky fish you’ve ever tasted. Who knew it was so easy?

What would you like to learn how-to do in the kitchen? Next week I’m tackling sharpening knives!

xo