Fish

Fresh fish should be cooked within 1-2 days of purchase. Store loosely wrapped in plastic wrap or in an airtight container on ice in the refrigerator. Freezing significantly extends shelf life.

Nutritional content varies greatly depending on the type of fish and preparation method. Generally a good source of protein and omega-3 fatty acids.

Pat fish dry before cooking for a better sear.

Don't overcook fish; it should flake easily with a fork.

Consider the fat content when choosing a cooking method: lean fish benefit from moist heat (poaching, steaming) while fatty fish hold up well to grilling or roasting.

Lemon and herbs (dill, parsley, thyme)

Garlic and butter

White wine

Vegetables like asparagus, broccoli, and potatoes

Rice and couscous

Overcrowding the pan when searing, which leads to steaming instead of browning.

Adding oil to a hot pan before the fish, which can cause splattering.

Flipping fish too early, leading to sticking and tearing.