We've all ruined a perfectly good piece of fish at one time or another. These cooking tips for fish let you cook it perfectly every single time.
7 Mistakes Everyone Makes When Cooking Seafood
Fish is delicious, usually easy to find at your local grocery store, and healthy to boot. Whether you’re new to the wonderful world of cooking seafood at home, or an old hand in the galley, we’ve all had a fish flub or two. It’s especially disappointing when you’ve spent a lot to purchase a pricy piece of Alaskan halibut or a beautiful, fresh tuna steak, and had it turn out poorly. We can help you overcome your cooking mistakes for good!
1. The fish is stinky.
Your fish is old, and no amount of marinade or sauce will cover that up. It’s perfectly acceptable to ask your fishmonger how long it’s been in the fish case, or if you can take a sniff. It may be better to buy frozen fish where you live. If you live in an area where frozen fish is better than fresh (it’s often frozen while it’s still on the boat!), be sure to thaw it safely (in the refrigerator) before cooking.
2. It’s falling apart.
Put down the spatula! Over-handling is not productive and can cause your fish to break and fall apart. Flip only once. Your breading will thank you and so will your family.
3. It turns out mushy.
There are three reasons your fish may wind up with a less than appetizing texture. In fact, these faux pas are so common, many people are convinced that fish just is mushy. Nope. Here’s how to fix mushy fish.
- Pat your fish dry before cooking. Excess moisture will cause the fish to steam rather than sear. Steaming causes that squishiness.
- Cook it at a higher temp. Stainless steel or cast iron cookware is best for cooking fish on the stovetop. Be patient and let the cooking oil heat—the higher the initial temp, the better the results. When the oil begins to shimmer, it’s ready.
- Use the right type of fish for the dish. Different fish have different textures, from delicate to firm. When making a seafood chowder, you’ll want a sturdy fish like cod. Tilapia will just turn to mush if simmered in a soup. Tilapia, on the other hand, takes well to searing in skillet, while cod is happy in both the oven and in a chowder.
4. It’s overcooked.
If your fish could be mistaken for jerky, you’re not along. Over-cooking is one of the leading reasons why fish turns out poorly. Using a meat thermometer can help. Remove fish from heat when it reaches an internal temperature of 140°F in the thickest part of the meat. Then let it rest until it reaches 145°F, which is the USDA’s recommended minimum internal temperature.
5. The skin is floppy.
You’ve had gorgeous skin-on salmon fillets at restaurants, where the skin is crispy and delicious. But at home, not so much. So what gives? You probably started it on the wrong side. Placing your skin-on fillet in the heated pan skin side up. When you flip it over, the skin will get a nice, crisp sear (and protect the fish from overcooking). Serve it skin-side down.
If you don’t like to eat your fish with skin-on, here’s how to remove the skin from salmon.
6. It’s bone dry on the outside, raw in the center.
Ugh, right? Whether it’s fish or meat, let it stand at room temperature for up to half an hour before cooking to equalize the temperature between inside and out. Here again your meat thermometer can be helpful.
7. Your grilled fish tastes like, well, grill.Â
Your expensive king salmon fillet should taste like salmon, not charcoal. When grilling, make sure your grill is super clean! Fish easily picks up odors and flavors that can ruin it. You may also want to consider cooking your grilled fish on a piece of foil that you have perforated several times with a fork. Lightly coat it with cooking oil and fasten to clean, cold grill before placing over your heat source.
Follow these cooking techniques for fish and your seafood dinners will never be the same.
Start with these quick and easy fish recipes.
Salmon with Creamy Dill Sauce
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. This is one of my favorite fish recipes. —Susan Emery, Everett, Washington
Tilapia FlorentineLooking for a way to get a little more heart-healthy fish into your family's weekly diet? You'll win them over hook, line and sinker with this quick and easy entree. Topped with fresh spinach and a splash of lemon, it's sure to become a favorite!
Melanie Bachman - Ulysses, Pennsylvania
Orange Soy Salmon with RiceHave an elegant meal that looks as good as it tastes, in just 20 minutes! Tender salmon fillets take on Asian flavors with soy sauce, a hint of orange juice and a side of fluffy rice. —Jolanthe Erb, Harrisonburg, Virginia
Tilapia with Corn SalsaMy family loves fish, and this quick and tasty dish is very popular at my house. Though it tastes like it takes a long time, it cooks in minutes under the broiler. We enjoy it with lemon wedges with couscous on the side. —Brenda Coffey, Singer Island, Florida
Citrus Coconut Steamed CodI love to make this fusion meal on weeknights when I am short on time but want something big in flavor. —Roxanne Chan, Albany, California
Halibut Soft TacosI sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. —Kristin Kossak, Bozeman, Montana
Baked TilapiaYour weeknight fish dinner doesn't get much easier or tastier than with this 20-minute baked tilapia recipe.
Easy Fish TacosSearching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Tuna Crescent RingThis is really easy to throw together, and I often use it when I am too tired to fix anything else. —Julia Bivens, Martinsburg, West Virginia
Fast Baked FishWe always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. —Judie Anglen, Riverton, Wyoming
Crispy Fish & ChipsA British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with a white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Air-Fryer Fish and ChipsLooking for easy air-fryer recipes? Try this simple air-fryer fish and chips. The fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
Citrus Salmon Fillets with SalsaTake lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. —Tiffany Hartpence, Lander, WY
Peppered Tuna KabobsWhen we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia
Brown Sugar-Glazed SalmonA fantastic quick and easy weeknight meal that won’t seem as though it was quick and easy, this brown sugar-glazed salmon will always be welcome on the table.
Baked Tilapia with Panko Bread CrumbsQuick and easy to make and packed with flavor, this Panko crusted tilapia is a dish you'll return to again and again.
Blackened Catfish with Mango Avocado SalsaA delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
Cod TacosThe star of this recipe is the dollop of creamy sauce on top of these cod tacos. But we also love that you can have the entire meal ready in under 20 minutes.
Tilapia PastaEasy to make and even easier to enjoy, especially when served with pasta, this savory tomato-braised tilapia pasta will surely make its way into your family's rotation.
Lime-Cilantro TilapiaI have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Salmon LinguineOur salmon linguine recipe is incredibly delicious and just as easy to make and takes less than 30 minutes to whip up the entire thing. This tasty linguine dish features bites of broccoli, salmon, capers, garlic and basil in a scrumptious homemade cream sauce. Parmesan cheese adds a little extra tang to the dish for added flavor. Enjoy!
Spiced SalmonThis delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.—Donna Reynolds, Innisfail, Alberta
Salmon with Spinach & White BeansMy husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. —Mary Ellen Hofstetter, Brentwood, Tennessee
Salmon Veggie PacketsI feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly. —Renee Greene, New York, NY
Tuna Steak on FettuccineFor something new to do with tuna, I suggest this tangy dish. Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. —Caren Stearns, Austin, Texas
Ginger Halibut with Brussels SproutsI moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina
Smoked Salmon Quesadillas with Creamy Chipotle SauceThese extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. —Daniel Shemtob, Irvine, California
Mahi Mahi & Veggie SkilletCooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
Parmesan Fish SticksI wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating. —Candy Summerhill, Alexander, Arkansas
Haddock with Lime-Cilantro ButterHere in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. —Darlene Morris, Franklinton, Louisiana
Pretzel-Crusted Catfish BitesI'm not a big fish lover, so any concoction that has me loving fish is a keeper in my book. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with honey! —Kelly Williams, Forked River, New Jersey. Here are a few tips for making fried catfish.
Lemon Basil SalmonMy husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA
Tomato-Poached HalibutMy halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. —Danna Rogers, Westport, Connecticut
