In general, the cooking time for fish is 10 minutes for every inch of thickness - whether you bake, poach, broil, or grill. For frozen fish, double the cooking time to 20 minutes for every inch.
To test for doneness, slip the point of a sharp knife into the thickest part of the fish and pull aside. If flakes begin to separate, the fish is probably done. Remove the fish from the heat and let it stand 3 to 4 minutes to finish cooking.
Bake - Cook fish approximately 12 to 15 minutes in a preheated oven at 400 degrees Fahrenheit (204 Celsius) until tender. When fish looks dull instead of shiny, it is ready to eat.
Poach - Simmer fish steaks and fillets for approximately 10 minutes in liquid (just barely enough to cover the top of the fish) in a covered skillet. Try poaching in broth, water, juice, or milk.
Broil or Grill - Marinate fish or brush with a little olive oil for approximately 10 to 15 minutes before and during cooking to keep fish moist.
Microwave - Arrange fillets with thicker parts pointing outward in a microwave safe dish with cover and cook approximately 3 minutes or until fish looks dull instead of shiny.
