Tips from the Chef

Be gentle. "Basically, I'd suggest using the gentlest heat that you can possibly apply," says Chef Michael Cimarusti. "So if you're grilling, grill over a gentle fire, not a raging fire. If you're steaming or poaching, do it at a bare simmer."

"( 'I Let it rest. "You can actually cook a salmon to the point where it flakes beautifully in a 118- or 119-degree oven, provided you let it rest," says Cimarusti. "Rest the fish for a good 10 to 15 minutes, for a good long period of time, in a fairly warm, ambient spot, and the fish will reveal textures you never knew it had."

Get hands on. "There's no exact timing," Chef Tom Valenti says about cooking fish. "Even with four or five fillets of swordfish, every piece of fish is different. With every fillet, I always have to poke it and squeeze it to figure out what's going on."

Buy an extra fillet. "When I talk to home cooks at the restaurant, they often tell me they don't even bother to cook fish at home because they don't know how to do it," Valenti says. "The first thing I suggest is, if you're going to cook four fillets of halibut or salmon or swordfish or whatever you want to try, buy a fifth fillet to crack open to see if it's done."

f Steam it. "Steaming is a powerful way to create pristine flavors," says Chef Mourad lahlou. "When you take a piece of fish and steam it over water, or water with aromatics like spices or citrus peel, you actually taste the ingredients. Unlike, say, a curry, which is so heavily spiced you can't taste the individual ingredients. There's nothing wrong with a curry, but when you want to appreciate the clean flavors of a single piece of fish, you need to treat it with respect, and steaming is one of the most respectful ways to cook something."

Start skin side down. "To ensure crispness, start the fish skin side down, pressing the fillet with a spatula," says Chef Rocco DiSpirito. "The skin will stick at first; when it releases, flip the fish over." S-ways to prepare fish

When cooking fish make sure the meat turns from translucent to opaque and reaches 140-145 degrees. Always use fish the same-day or freeze within 2-days. Use your favorite seasonings such as; Old Bay, Everglades; Cajun or blackening spice. You can also use fresh dill, tarragon or thyme, cilantro, garlic and lime juice can add wonderful flavor to fish.

Bake- Preheat oven to 45.0 degrees and bake for 10 minutes on a sprayed pan

.,an broil- Best for thicker cuts at least 1". Baste before and during. Cook 4" from heat source (thicker cuts 5-6" & thinner cuts 2" away). Broil 8 minutes for each inch of thickness.

Grill- Thicker cuts work best. For thinner cuts use a fish basket or foil. Grate should be 4-6" from heat source. Grill 4-6 minutes per side per inch of fish. To check the temperature of your grill, hold your hand directly over the grate and count seconds it takes to pull away. 3 seconds equals med-high or 425 degrees and 4 seconds is medium or 375 degrees.

Poach- In a pot add enough liquid to cover fish. You can use wine, fish stock, milk or water. Cover tightly and cook just below boiling. Cook filets 8-10 minutes and whole fish 15-20 minutes. You can use some of the poaching liquid as a base for a sauce.

Deep-fry -Ideal for half inch filets. Use your favorite dry or wet batter recipe. You can use a deep fryer such as a fry-daddy or use a pan on the stove top. Peanut oil works best at 375 degrees for outstanding results. You can also use canol a oil at 350-375 degrees. Use enough oil to allow filets to float when cooked thru. Do not let pieces touch. Over filling a pat or pot causes a steam effect that will ruin your batter. '

Smoke- Perfect for oily fish such as Salmon, Mackerel or trout. Make a brine of 2 cups water, 1 cup dark brown sugar and a half cup of course salt ( enough to cover the fish you are preparing). Allow fish to rest in brine for 2-24 hours. Soak wood chips in water for 30 minutes and add to hot coals during the cooking process. Slightly close grill vents enough to trap the smoke in yet allowing enough air to maintain some heat.

Microwave- Spray a microwave safe dish. Place cut fish in a single layer. Add a small amount of liquid and cover with plastic wrap. Cook 3 minutes per pound of fish and turn once during. Salt or season after cooking.

Saute- Use a small amount of oil in a shallow pan. You c~ also use butter and white wine. Cook on medium high in preheated oil 3- 4 minutes per side or until golden brown. Sear the juices into the meat. Squeeze fresh lemon juice over cooked filets.