80 DI A BETIC LI V ING / SPR ING 2019
WRITING & RECIPES DINA CHENEY PHOTOS BRIE PASSANO
STYLING SAMMY MILA & SUE MITCHELL
COOKING SCHOOL
Getting Started
Buy
Choosing ultrafresh fish is the secret
to delicious results. Visit a store with
high turnover, and look for fish with firm,
bright flesh and no smell or just a faint
aroma of salt water. Then, ask your fish
monger to do the prep work for you: have
them scale the fish and remove the skin
and pin bones. Or buy frozen fish, which
is often frozen at sea, and is a convenient,
economical option.
2
Prep
Defrost frozen fish in the fridge up to
a day before cooking. You can also quickly
defrost it by running the package under
cool water for several minutes. About 15
minutes before cooking, set the fish on
a plate and let it come to room tempera
ture. This helps ensure even cooking. Just
before cooking, pat both sides dry with
paper towels. Plan ahead: You can cook
several fillets at once to use throughout
the week. (Cooked, they’ll keep in the
fridge for up to 3 days.)
3
Cook
There are two basic techniques for
cooking fish in under 10 minutes. The
stovetop method sears the fish over high
heat, while the oven method roasts the
fish. We like the stovetop method for stur
dier fish, such as salmon and trout. The
oven method works for all types of fish,
and can be especially handy if you want
to roast vegetables at the same time. Try
cooked fish fillets on salads, in tacos, or
alongside simple sides like roast vegeta
bles and brown rice.
High in protein and heart-healthy fats, fish is a
great catch nutritionally. Master these cooking
techniques and you’ll be eating the recommended
two servings a week in no time.
z
