In the Kitchen with Chef Robert: Different Ways to Prepare Fish

Each month, we feature Robert Pesch, our VP of Culinary Research & Development, where he shares insider tips on recipes and food trends, as well as great information on all the latest happenings on the menu at Cheddar’s Scratch Kitchen.

Fish meals are super popular around this time of year, and for good reason! There’s nothing quite like a succulent fish that’s been seasoned and paired with your favorite veggies.

Did you know that there’s more than just one way to cook a fish? Really, there are countless ways to turn your fish into something that’s absolutely delish!

Here are a few ways you can prepare fish so that you can experience all of the flavors that fish has to offer.

You Can Bake It

The most common way to prepare fish is to bake it, and it’s the simplest way of doing it as well. You can take fresh fish and crisp veggies and bake them all together at the same time, making for a delectable flavor combination with the added perk of convenience.

Give this recipe for One Pan Lemon Pepper Salmon & Garlic Parmesan Asparagus a try. The lemon pepper and garlic give the fish and the asparagus a bit of a zesty kick, and the flavor is oh-so delicious.

You Can Grill It

With grilling season just around the corner, more and more people will be taking their fish to the backyard to BBQ their fillets. With great grill comes great responsibility, though — the responsibility to choose the right fish for the right grilling technique!

Grilled fish oftentimes gets stuck to the grill, leaving you with a torn fillet. To avoid this, you can either pick a heartier type of fish, such as tuna, halibut, salmon and swordfish, or you can wrap up your fillets in an aluminum-foil packet before tossing them on the grill.

This recipe for Honey Garlic Butter Salmon has a little bit of sweet and a little bit of savory.

You Can Steam It

Steaming is a cooking method that works for more than just frozen vegetables; it works great for cooking fish as well! There are a couple of ways to steam your fish to perfection, but the easiest way is to place your fish on a microwave-safe plate and cover the plate in two layers of saran wrap.

After the fish has spent a few minutes in the microwave, you’ll have a juicy, flaky fish packed with flavor. Here’s a quick and easy recipe for Ginger Soy Asian Steamed Fish that’s quite delicious.

You Can Sauté It

Sautéing your fish is the best way to get a bit of a crispy outside layer and a soft and flaky inside. Not only does a sautéed fish bring with it a boatload of flavor, it only takes about 20 minutes to cook.

This recipe for 30-Minute Lemon Pepper Tilapia gives you the ease and flavor of sautéing the fish as your prep method of choice.

You Can Wrap It

I mentioned before that you could wrap your fish in aluminum foil to keep it from sticking to the grill, but there’s also another thing you can use to wrap up your fish for maximum flavor: parchment paper.

Parchment paper is great for cooking veggies and fish alongside each other because you can trap all the steamy flavor in a parchment packet, all while keeping the fish from burning or sticking onto the oven rack.

Try this recipe for Swai, Rice & Broccoli in Parchment Paper.

You Can Sear It

For some types of fish, especially tender meaty filets or white fish, searing is a great way to bring out the flavor. Make sure that both sides of the fish are dry, and then use a very hot pan, flipping only once, and you’ll have a perfectly cooked fish.

At Cheddar’s, we use this technique for the redfish in both our Blackened Redfish w/ Crab Sauce and our Blackened Redfish Sandwich. We brush the fillets with butter and pan-sear for a golden, crispy outside and a hot, flaky inside.

Come into your local Cheddar’s Scratch Kitchen and experience made-from-scratch goodness with any of our fish dishes.

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