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Cooking elegant, easy fish at home this Lenten season
By Arkansas Democrat-Gazette Staff and Wire Reports
This article was published March 5, 2013 at 11:23 a.m.
Fish is simple, elegant food.
And super fast. Salmon and whitefish like flounder, cod, sole and snapper cook quickly in a hot oven, making fish for dinner an easy weeknight option.
If you replace meat with fish during Lent (which began on Ash Wednesday, Feb. 13) but have been relying on restaurants to prepare it, try cooking your own.
The key is to find great fresh (or frozen) fish, then not overcook it.
For those of you who are timid about fish, fear not. Fish isn’t finicky; it just requires you to pay attention. Close attention. If you’re one of those people who like to throw something on the stove and then leave the room (and you know who you are), please don’t do this to fish (or to anything, really). You’ll end up with fish that’s overcooked and dry, and when this happens, there’s not much you can do to save it.
See Wednesday's Arkansas Democrat-Gazette Food section for tips on how to make fantastic fish every time.
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