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Round Fish
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
This variable family runs the gamut in size and shape. Their flesh is typically firm and “meaty” tasting, meaning they pair well with other assertive ingredients.
| Fish | Cooking Methods |
| Bass/Mullet | Poach, steam, bake, barbecue |
| Bream | Bake, braise |
| Catfish | Stew, braise, grill |
| Cod/Haddock | Pan-fry, deep-fry, grill, poach, bake |
| Dogfish | Bake, stew, grill |
| Eel | Bake, stew, grill |
| Hake | Bake wrapped, steam, pan-fry |
| Mackerel | Pan-fry, grill, barbecue |
| Monkfish | Pan-fry, bake, grill, barbecue |
| Salmon/Trout | Pan-fry, poach, steam, bake, grill, barbecue |
| Sardines | Grill, barbecue, pan-fry, bake |
| Snapper/Mahi Mahi/Orange Rough | Poach, pan-fry, grill, barbecue, bake |
| Swordfish/Tuna/Shark | Grill, barbecue, pan-fry, bake, stew, braise |
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