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Fish is done when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish looks dry and falls apart.
Never refreeze fish or seafood, whether fresh or frozen, once it's been thawed. Store in the refrigerator, tightly wrapped or in an airtight container, for no more than 2 days.
Prepare using other firm white fish fillets, such as halibut or tilapia.
Incorporate more fish into your diet with this low-calorie low-fat recipe. And as a bonus, the peppers in this low-sodium recipe are an excellent source of both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.