- Calculate 1 pound (500 grams) per serving when buying a whole fish. One pound (500 grams) of fish fillets serves 2 to 3.
- Cook fish within 24 to 48 hours of purchase for maximum flavor. Store fish in the coldest part of your refrigerator.
- Fish can be stored for about 1 month in the freezer section of your refrigerator, or up to 3 months in a deep freezer.
- Always thaw fish in the refrigerator, not at room temperature. Calculate 6 hours per pound in the refrigerator as the thawing time.
- In the microwave, allow 4 to 6 minutes per pound on Defrost setting; a few ice crystals should remain. Place in cold water for a few minutes, until ice melts. Cook and serve within a day.
- For fresh fish, allow 10 minutes per inch of thickness at 425°F to 450°F. For frozen fish, allow 20 minutes per inch of thickness. Measure fish at its thickest point.
- If fish is baked in sauce, increase cooking time by about 5 minutes per inch of thickness.
- Cook fish just until it flakes. When done, fish should be opaque and juices on surface will be white.
- Thin fish fillets (e.g., sole, tilapia, whitefish, pickerel) don’t need to be turned when broiled. Broil them about 3 inches from heat on one side only, just until cooked.
This dish is great for guests when you’re pressed for time. It’s delicious either hot or cold— Mediterrane-yumm!
This is also excellent with halibut, sea bass or black cod. Cooking the fish and vegetables together in one pan saves time and cleanup!
This is a terrific way to use up any leftover cooked fish such as salmon, sole, tilapia or whitefish. It’s delicious as a filling for Passover matzo meal rolls, on top of salad greens, or as a stuffing for hollowed-out tomatoes or peppers. If you don’t have enough fish, add one or two hard-boiled eggs to the mixture.