Instructions: Rule 1: No matter which method you use, cook for 10 minutes for each inch of thickness. Underdone for your taste? You can always return it to the pan.

Rule 2: Use a high temperature. Most recipes call for baking between 400 and 450 degrees or broiling or grilling close to the heat source.

* BAKE: Either cover the fish with a sauce while it bakes or cover it with a piece of buttered foil placed buttered-side down over the dish.

* BLACKEN: For this method, the fish is rubbed with a mixture of spices. Then a skillet - preferably cast-iron - is heated to very hot. The fish is quickly fried until it is almost black.

* BROIL OR GRILL: All you need to do is put the fish under the broiler or on the grill. It can be marinated in olive oil and herbs before grilling or brushed with oil or melted butter.

* POACH: Fish is generally poached in the oven. Simply pour wine, beer, broth or other liquid mixed with herbs and spices over the fish and bake it. Sometimes it is also cooked with tomatoes or mushrooms.

* SAUTE: Lightly sprinkle the fish with seasonings and dredge in flour, cornmeal or seasoned bread crumbs. Sometimes fish is dipped in an egg wash before it is dredged. Melt butter or heat oil in a skillet. Cook half the estimated cooking time, then turn the fish over and cook the other side.

* STEAM: The fish is cooked over boiling liquid, so youll need some sort of rack or steamer basket. A wok with a rack inside works well. Season the fish with salt, pepper and other herbs. Bring the liquid to a boil and place the fish over - not in - the liquid.

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