On Tuesday, August 20, 2013 3:59:13 PM UTC-4, gtr wrote:

> 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.
>>

What I've read and works for me is that if you can turn it without the
fish sticking, it is ready on that side. I guess somehow the pan knows
when it's ready to be turned.
--
CAPSLOCK–Preventing Login Since 1980.