How do I keep fish moist when I cook it?
Whenever I cook fish, it gets dried out very easily. I like to grill fish on the barbeque but also cook scallops in a pan. Every time I do, the fish or shellfish is drr or dense. Help!
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Steam it or poach it.
Take the fish or scallops off the heat about 2- 3 minutes before you think it is done. It continues to cook from the residual heat.
The fish or scallops should be turning opaque/milky in the center right before you take it off the heat. Let it sit on a plate covered w/ tented foil for about 5 minutes so it can continue cooking.
You are simply overcooking it. Dry fish is almost always overcooked fish. One exception is halibut and I always serve some kind of sauce with it to make up for the dryness.
Bert
When the fish first starts to flake it is done. When the scallops become more opaque than tanslucent, they are done.
I love to grill fish! I usually place fillets skin side down on heavy foil and I brush a mixture of olive oil, lemon, salt & pepper on top of the fish and grill it over high heat until you can easily flake the fish with a fork.
For the fish on the barbecue you could use foil packets. Cinch securely but not tight to the fish so it has room to steam. For scallops, maybe try a lower heat with some olive oil.
Cook them in a foil envelope.
Drizzle with oil and seasonings first. Or, leave the skin on and grill on a very hot grill very fast.
If it is dry then it has cooked too long.