Fish is the original "fast food." In general, the cooking time for fish is 10 minutes for every inch of thickness - whether you bake, poach, broil, or grill. For frozen, unthawed fish, double the cooking time to 20 minutes for every inch. To test for doneness, slip the point of a sharp knife into the thickest part of the fish and pull aside. If flakes begin to separate, the fish is probably done. Remove fish from heat and let it stand 3 to 4 minutes to finish cooking.

· Bake - Cook fish in a preheated oven at 400 degrees Fahrenheit or 204 Celsius until just tender. When fish becomes opaque, it is ready to eat. Cook approximately 12 to 15 minutes.

· Poach - Simmer fish steaks and fillets in liquid (just barely enough to cover the top of the fish) in a covered skillet. Try poaching in broth, water, juice, or milk. Cook approximately 10 minutes.

· Broil/grill Marinate fish or brush with a little olive oil before and during cooking to keep fish moist. Cook approximately 10 to 15 minutes.

· Microwave Arrange fillets with thicker parts pointing outward in a microwave-safe dish and cover. Cook approximately 3 minutes or until opaque.

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When fish is opaque, it is no longer clear. This means that no light can pass through it. Opaque or cooked fish looks dull instead of shiny.

· While cooking fish, you should be more concerned with retaining flavor than tenderness as with meats. Fish is naturally tender.

· A small amount of grated onion added to the butter when cooking fish will add an excellent bit of flavor.

· If you are planning on a fish barbecue, use the high-fat fish; they will not dry out as fast and will be juicer and more tasty.

· Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color.

· When making clam chowder, add the chopped clams during the last 15 minutes of cooking to avoid them from becoming mushy and tough.

· When cooking fish wrapped in tin foil, add a sprig of dill and a lemon slice for a great taste treat.

· When baking fish, try wrinkling up the tin foil before you wrap the fish. This will cause the fish to brown better and it will not stick to the foil.