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How do I keep from overcooking fish?

Measure the thickest part of the fish. Allow about ten minutes of total cooking time per inch (2.5 centimeters).

The fish is cooked when the flesh has just turned opaque. A few minutes before the time allowed, insert a thin-bladed knife between two flakes of the fish. If the flesh is loose but does not flake apart, it's done; if it flakes apart, it's overdone.

Its usually best to undercook fish just slightly, as hot fish continues to cook itself after it's removed from the heat.


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