Q. Stacey Asks: I frequently make your “Baked Fish” recipes from PR for Losing Weight and I use the frozen fish fillets from Costco (Cod, Mahi, Ono and Salmon), but find that they almost always come out dry. Is it because I defrost the fish over running water and therefore, lose all the water content? Or is frozen fish just drier? P.S. Your style of cooking really speaks to me. Thank you for putting it in writing.
A. About frozen fish… I know what you mean. I’ve experienced them as being drier as well. Two thoughts. I don’t think running fish under cold water is the ideal thawing method–especially if you’ve taken them out of the cryovac. To keep the fish from overcooking, I’m wondering if roasting them still partially frozen would work. You could experiment. If the fish didn’t get quite done you could always pop the fillets or steaks in the microwave a few seconds. Good luck and let me know how the experimenting goes.
