(Note: Cooking time may vary
for thickness of the fish.
Not exact matches
Finish cooking
for another 2 or 3 minutes depending on the
thickness of the
fish.
A recipe is barely needed but here's what I did — this method will work
for other types
of fish too, just adjust your cooking time to the
thickness of the
fish.
I love white
fish, and so this was a great cod recipe — I sauteed two thicker pieces in the oil on both sides before simmering with the olives, tomatoes, and seasoning
for about 6 - 8 min total (b / c
of thickness).
Grill
for 4 to 5 minutes, depending on the
thickness of the
fish.
Cooked
for about 10 min at 450 - but opened the door to check the
fish a couple
of times as to not overcook - so think a more realistic cook time would be maybe 8 - 10 min depending on
thickness if you go this route.
Grill until
fish just flakes when tested with a fork, about 5 minutes per side
for each inch
of thickness.
The basic guideline
for grilling
fish is 10 minutes per side per inch
of thickness.
Fish should be cooked about 10 minutes
for every inch
of thickness.
Rule
of thumb:
fish should cook 10 minutes
for every inch
of thickness.
Bake
for 10 - 12 mins, depending on the
thickness of the fillets and desired how well done you would like your
fish (be sure not to overcook it!).
Place the parchment - wrapped
fish on a baking sheet (in case any moisture leaks out
of the parchment paper as it cooks), and bake at a preheated 400F oven
for 10 - 13 minutes, depending on the
thickness of the
fish, until it is cooked and flakes easily.
When it is hot, cook the cod strips
for five minutes a side depending on
thickness of the
fish, or until the top and bottom are nice and browned and the
fish is cooked throughout.
Broil 4 to 5 inches from heat
for 4 to 6 minutes per 1 / 2 - inch
thickness of fish or until
fish flakes easily when tested with a fork, turning once halfway through broiling.
Grill
for 4 to 6 minutes per 1 / 2 - inch
thickness of fish or until
fish flakes easily when tested with a fork, turning once halfway through grilling.
Grab a ruler and measure the
thickness of the fillet at its fattest point and bake the
fish for 10 minutes per inch
thickness until it is no longer translucent and flakes easily with a fork.
• Pre trek briefing • Pickup from your hotel in the morning • Transportation to the start
of the trail (Lares - Pascana) • English speaking professional guide • Igloo tents - 2 persons in each 4 - person capacity tent with plenty
of space
for your backpacks • Double
thickness foam mattress • Hot water every morning and evening
for washing purposes (while hiking) • Accommodations: 2 nights camping, 1 night hotel • Cook and Cooking equipment • Meals (03B, 03 L, 03 D)- food includes pancakes, omelets, soups, fresh fruit, avocado, pasta, chicken,
fish, meat, rice, all rich in carbohydrates and suitable
for trekking, hot drinks including coca leaf tea which is excellent
for the altitude • We supply boiled water to fill in your water bottle all the time, if requested with enough time ahead (while hiking) • Teatime the first two days (tea, coffee, biscuits, popcorn) • Horses days 1 - 3 (
for equipment and personal items) including horsemen • Dining tent with camp tables and chairs • Kitchen tent • Accommodation
for our crew • First aid kit including emergency oxygen bottle • Bus from Machu Picchu ruins up and down to the village
of Aguas Calientes • Machu Picchu entrance fee • Train ticket (Backpackers service) from Aguas Calientes to Cusco • Transfer from the train station to your hotel.