Always buy fish the day you want to cook it!!
Almost all fish, unless you bought it off the bought in your local port or harbor, came to where it is sold on ice or most likely frozen. It is then defrosted and sold. As it defrosts, it loses textural integrity and gets mushy: totally unappetizing.
Like cuts of meat, fish needs to rest and will continue to cook off the heat.
Most fish gets overcooked because cooks are afraid of it not being done in the center and overcook to compensate. You can stick a knife in the center of a thick steak (salmon, halibut, swordfish) to check its doneness. But it really will continue to cook as it rests.
Also similar to cuts of meat, the flesh becomes noticeably firmer once it is cooked.
All fish (and scallops and shrimp/prawns) will become more opaque as they cook, and the flesh becomes firmer. Notice how raw fish feels, because the flesh tightens up when it cooks, and often forms dense flakes of fish flesh.
Keeping these tips in mind will lead to beautifully cooked fish and happy diners! Add this super easy creamy garlic herb topping to any fish and they will be ecstatic!
Herb Crusted Halibut (Lauren's Latest)
2/3 lb Halibut (or any cod also works well, just a shorter cooking time for a thinner cut)
3 tablespoons mayonnaise
3 tablespoons grated parmesan
1/2 cup minced fresh herbs - parsley, oregano, thyme, basil
1 clove garlic, grated
Preheat oven to 450 degrees. Combine mayonnaise, cheese, herbs, garlic and salt and pepper. Slather it on top of the fish. Bake until fish is done and top is browned, about 5-12 minutes depending on thickness of the fish. Allow to rest for 2-3 minutes before serving.