When baking a fish, use a greased baking dish and cover the fish with a sauce or topping to keep it moist.
Ensure the fish is no more than 4 inches from the heat source. Baste the fish continuously to keep it from drying out. Do not turn.
When grilling a fish, grease the rack and place is approximately 4 inches from hot coals or use a barbecue basket.
To poach a fish, place enough liquid in a wide, shallow pan to cover the fish. Boil the liquid, then add the fish and cover. Lightly simmer. Common liquids used for poaching include water, milk and wine. For extra flavor, add seasonings to the liquid like fresh herbs, lemon or salt and pepper.
In a deep pot, place fish on a rack 2 inches above boiling liquid. Cover tightly. Steam until fish is tender and breaks apart when touched.
Heat up 1/4 inch to 1/2 inch of canola or olive oil in a pan. Coat seafood with seasonsed flour, bread or cracker crumbs.
Ten MinuTe Rule
Cook fish for 10 minutes for each 1 inch of thickness. Measure thickness at the thickest part.