Instructions: Fish should always be cooked quickly at high temperatures in order to retain its flavor and keep it moist and juicy. Cook it only until the translucent flesh become opaque, and the flesh "flakes" or separates easily when tested with a fork. Overcooked fish loses its flavor and texture.

To estimate the cooking time, use this rule of thumb: Measure the thickness of the fish (whether whole, steaks or fillets) at the thickest part. For fresh fish allow 10 minutes cooking time per inch thickness; for frozen fish allow 20 minutes per inch.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.