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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 until just tender. When fish becomes opaque, it is ready to eat. Cook approximately a total of 10 minutes per inch of thickness of fish.

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.