10-Minute-Per-Inch Rule
Written by SalmonKing   
Friday, 28 April 2006 16:14
The 10-minute rule is one way to gauge the cooking time of fish that is baked (400-450° F.), grilled, broiled, poached, steamed and sauteed.

Measure the fish at its thickest point. If fish is stuffed or rolled, measure after stuffing or rolling.

Cook fish about 10 minutes per inch of thickness. For example, a 1-inch thick fish fillet should be cooked for 10 minutes.

Your seafood does not need to be turned in the oven.

Fish should reach an internal temperature of 140° F. Always use an instant read thermometer.

Add 5 minutes to the total cooking time for fish wrapped in foil or covered in sauce.

Cooked fish until it is opaque and flakes easily with a fork
 
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