maxine in ri wrote:
> I learned a lesson tonight, altho there are still nuances I'd
> appreciate help with.

>
> But the fish was overcooked. Didn't seem like I had cooked them that
> long, but how would I do this and avoid overcooking the fish next
> time?
>
> maxine in ri
>

All you need is practice. If you cook fish often enough, you'll get a
sense of how long it takes - I'm sure you can't get this from book
learning since it depends on what kind of fish you're using, cooking
temperature and method and size of the pieces. Too many variables. Most
of the time, folks overcook fish. The truth is that I know what it takes
to cook ahi or mahimahi but would feel a little lost on cooking a whole
trout.

The other night I made some ahi cakes with chopped ahi and cracker
crumbs and an egg. The main flavoring was ponzu, sesame oil, onions,
Chinese mustard powder and a tiny bit of liquid smoke. The mix was
pretty watery but I just scooped it out with a little ice cream scoop
and dumped it in the fry pan. My wife's friend wanted to know the recipe
for this tasty dish but as it goes, there is none. That was the first
time I made it and it may be the last. Obviously you cook like this too
- that's good.