Most fish can be cooked in the same ways, steamed, deep fried, pan fried, baked or BBQ'd. The meatier the fish, such as tuna, salmon, trout, the better it will stand up to the harsher cooking types like pan fried or BBQ. For lighter flakier fish you are better off using easier methods like baking or steaming. That way they will keep their shape and not flake apart.
Another great way with lighter fish is to make a ceviche, basically you take the fish and cut it up into smaller pieces, about an inch by an inch and add some citrus juice and let them sit for a while, the acid in the juice will cook the fish and give it a great flavour. But this works with the lighter fish and not the strong ones like tuna or salmon.
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