They include shrimp, lobsters, and crabs. Marinate fish for several hours in a tangy marinade before broiling or grilling. Serve fish with low-fat tartar sauce, lemon and ginger, salsa, or other sauces. Introduce fish in soups or kebabs, where it is combined with other ingredients. Mix mild fish with condiments and use in sandwiches.
Timing is the key to cooking fish.
A good rule of thumb is to cook fish 10 minutes for each inch of thickness. Fish is best thoroughly cooked but not overdone. Perfectly done fish is opaque but not flaky. Bake whole fish, steaks, and fillets. Cook whole fish with head and tail on but scales removed.