Cooking Lean Fish

Because lean fish has almost no fat, it can easily become dry, especially if overcooked. It is often served with sauces to enhance moistness and give richness.

• Moist-heat methods. Lean fish is especially well suited to poaching. This method preserves moistness.
• Dry-heat methods. Lean fish, if it is broiled or baked, should be basted with butter or oil. Take special care not to overcook it, or the fish will be dry.
• Dry-heat methods with fat. Lean fish may be fried or sautéed. The fish gains palatability from the added fat.