My answer to all "how to cook any form of protein" question, is to stick it in the George Foreman, if you have one, it works really well, timing is tricky though as it depends on the thickness of your fish.
I ditto baking it. When I bake salmon I make a parcel out of baking paper (not sure if it's called that in the US) and wrap it up, takes about 15 - 20 minutes. Sometimes I put veggies in the parcel and sprinkle with lemon juice and pepper. i don't salt fish or meat before cooking but do it at the table, if I am going to use salt.
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