On Sunday, October 12, 2014 10:15:18 PM UTC-4, Pringles CheezUms wrote:
> I want to learn to cook fish dishes that people will actually want to
> eat.
>
> 1 - Do any of you have a very-easy-to-make fish dish that your family
> asks for over and over?
>
> 2 - What's a good cookbook, one that has good basic instruction as well
> as some great recipes?
>
> There are several high-rated books on amazon that have a decent number
> of reviews, including ones by Bittman, Moonen, and Peterson.
> But I prefer personal recommendations, which is why I'm posting here.
>
> Thanks for the help!

For fish the most important item to remember is that for every inch
thickness the fish should be cooked for 10 minutes. (Unless you're
doing something like a seared tuna.)

For the beginner I think that pan fried is the best method. first
simply rub the dry fish with oil, (generally no need to wash most
fish) and leave it out to warm up as you do the rest.

Zest some lemon and squeeze for the juice. Set out some capers and
some chopped dill.

Rub some oil on a shallow fry pan and heat. It's hot enough when
water flicked on the pan starts to fizzle. Add the fish skin side up,
turn the heat down to medium and cook for half the time. Turn the
fish with a large spatula, add the dill, lemon zest and capers and
cook for the rest of the time.

If you have the temperature correct the fish will be slightly browned
on top. This works very well for rainbow trout, salmon or almost any
other fish, has very little preparation work and is very easy.

Many will disagree with me, but except for a few rare cases, good fish
is always better without breading.

http://www.richardfisher.com