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tipstools videos 2008 04 poaching a whole fish
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
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Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.
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Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
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Throw everything in the skillet, bring it to a simmer, and dinner is done.
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These never-fail fish recipes are easy to prepare on a Tuesday—and tasty enough to serve to guests.
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
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This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.
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Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
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Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
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Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.
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Why slap a whole fish on the grill? Because it tastes better, and this recipe from Hartwood proves it.
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When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
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Shake up your seafood routine.
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The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.
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Just about the most approachable at-home fish cooking method there is.
4.6
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Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.
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