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Home > Tom's Tips > Cooking Fish

Cooking Fish

One of the best things about fish is that it starts off tender and flavorful, so it doesn’t require long cooking or intense marinades to be wonderful. In fact, less is definitely more when it comes to cooking fish.

Fish is the perfect starting point for fast and easy meals. The techniques below are ideal for getting dinner on the table in a hurry – without sacrificing flavor


What’s Great About Grilling? Fun, fast, and won’t heat up the house. Grilled fish and side dishes like grilled vegetables are healthy and delicious.
What Do I Need? A gas grill is convenient (charcoal takes time to start); long/wide metal turners; grilling baskets for skinless fillets; spray bottle of water to quell flare-up.
Dos and Don’ts:
DO choose firm fish like Pacific halibut and barramundi; choose thicker cuts and steaks, or use a grilling basket; brush lean fish with oil to help retain moisture.
DON’T walk away: the difference between ‘done’ and ‘dried out’ can be as little as a minute. Don’t use sweet glazes that can burn and become bitter.
Get Grilling! Spicy Mojito Mahi Mahi Recipe


What’s Great About Steaming? Bathes your fish in moisture as it cooks; helps retain natural color and flavor; naturally low fat.
What Do I Need? A multi-level bamboo steamer (lets you steam fish and other foods simultaneously) with a wok or equivalent; or a stovetop or electric steamer.
Dos and Don’ts:
DO use lettuce leaves or squares of oiled parchment to prevent sticking; use flavored liquids (like stock) and aromatics (like bay leaf or citrus peel)
DON’T let the liquid come in contact with the food or allow it to boil away; add more as needed.