Answer:Sautéing. Sautéing is probably the easiest way to prepare fish. ...
Baking or Roasting. Baking is done at a more moderate temperature (350) and roasting at a much higher temperature (400 to 500)
Pan broil. Thicker cuts, at least 1-inch thick, are best so fish doesn't become too dry during broiling. ...
Microwave. Almost any boneless fish fillet/steak is suitable for microwaving.
Explanation:
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Answer:Sautéing. Sautéing is probably the easiest way to prepare fish. ...
Baking or Roasting. Baking is done at a more moderate temperature (350) and roasting at a much higher temperature (400 to 500)
Pan broil. Thicker cuts, at least 1-inch thick, are best so fish doesn't become too dry during broiling. ...
Microwave. Almost any boneless fish fillet/steak is suitable for microwaving.
Explanation: