On Tuesday, August 20, 2013 3:59:13 PM UTC-4, gtr wrote:
> On 2013-08-20 19:44:31 +0000, Helpful person said:
>
> > On Tuesday, August 20, 2013 1:02:35 PM UTC-4, gtr wrote:
>
> >> Once home I opened it to find that it was cleaned but not fileted. I
> >> did a really lame job of getting the head off and even more pathetic
> >> job of fileting it, but what the hell, I managed to get the job done.
> >> Also--I got another shot at fileting a fish, which I figured I'll be
>
> >> pretty good at one day only if I do it anothe 40 times.
> >>
> >> Slathered some olive oil and thyme on it, broiled it for a 3 minutes a
> >> side. Tasty, easy (despite the filet job) and cheap. I'm going back
> >> down to H-Mart again today.
> >
> > Next time cook the fish on the bone and with the head and filet as you
> > eat at the table. It will taste much better.
> >
>
> The wife suggested that, but with neither of us having never done this
> before, I was unsure how best to go about it. Most of the time, I
> dress the fish/chicken/beef and then pop it in the broiler. I take my
> guesses about how long it should be on each side, usually 3-4 minutes a
> side.
>
> In the case of the whole fish, as thick as it was, I figured I'd need
> to bake it or poach it, instead of broiling it in order to ensure it
> was done all the way through. So the whole process was something I
> didn't know and hadn't researched.
>
> Any guidance regarding approaches to whole-fish are appreciated. We
> have no worries about actually EATing a whole fish...
I've never broiled fish, I usually pan fry it (unbreaded) in
a non stick pan. I usually simply rub it with olive oil,
adding some lemon zest, herbs and capers. Unfortunately my
wife has to have bone free fish so I have limited experience
of cooking "on the bone". You can still broil, just move the
fish further from the heat so it doesn't burn.
The general rule of thumb is to cook fish 10 minutes for each
inch of thickness. This is fine for fish of a constant
thickness but a little difficult for a whole fish. I would
suggest cooking a fraction under 10 minutes an inch as
calculated by the thickest part. Remember, the fish will
continue to cook after it is removed from the grill. You can
also check the doneness before taking it to the table and
give it another minute if necessary.
http://www.richardfisher.com