Pescado.

People don't like fish.

Fish doesn't mean breaded and fried, or just grilled with a lemon wedge squeezed over it.

Different types of fish have different flavors.

Not all fish tastes the same.

Salmon for example, has a very distinct flavor.  Some find it to be too strong.  Swordfish is flavorful, yet mellow.  Sole is mild...yet tasty.

I can't just tell you this.  You have to go out and try it.

Some don't like fish because they think it's too fishy.  If something tastes "fishy," your fish is not fresh.  And you just got ripped off.

There's multiple ways to go about cooking fish. It can be pan seared, broiled, grilled, regardless of how you do it, you cannot over cook it.  Allow me to repeat this.  DO NOT OVER COOK FISH.  ...ever.

Now that that point has been made, lets to move on to how you can put this advice into practice.

There are two good indicators of when the fish has had enough heat.
One:  Insert a fork into the fillet, if the meat flakes up, its done.
Or...
Two:  Look on the side of the fillet.  You want the middle of the fillet to be underdone.  When you remove the fish from off the heat, its going to continue cooking.

By not over cooking your fish, you're preventing chewiness and dryness.  While still obtaining the chance to impress you guests.

My dear aunty got me the Shauna Adhern's new book.  I'm so excited.  This will be our first recipe from her book.  The pictures are fabulous by the way.

Just a note: Sole can be expensive.  The key is to have a mild-tasting fish.  I'm using Talapia.

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