All fish should be cooked skin-side down (unless skinless fillets are used) until the interior of the fish turns opaque and fish reaches an internal temperature of 145° (about 10 min. per inch of thickness, regardless of cooking method). It usually isn't necessary to flip the fish unless it is very thick. Just before cooking, season fish lightly with kosher salt and freshly ground Kowalski’s Black Peppercorns to taste.

BROILING and GRILLING are great for: Barramundi, grouper, mahi mahi, marlin, salmon, sea bass, swordfish, trout, tuna and white fish.

To BROIL fish: Brush the bottom of a glass baking dish with oil. Arrange fish skin-side down in dish; sprinkle with salt and pepper. Broil 6" from the heat source in a preheated oven.

To GRILL fish: Brush fish with Kowalski’s Extra Virgin Olive Oil to prevent sticking; grill directly over heat on a grill preheated to medium-high heat. Grilling works best for skin-on fillets but may be accomplished with skinless pieces of very firm-fleshed fish, if desired.

BAKING is great for: Nearly all varieties of fish.

To BAKE fish: To prevent fish from sticking to the pan, bake on a bed of vegetables or wrap in parchment paper along with an assortment of vegetables. Alternatively, you can lightly coat a baking sheet or pan with cooking spray or oil. Bake in a preheated 450° oven.

SAUTÉING is great for: Barramundi, blue marlin, catfish, cod, flounder, grouper, haddock, halibut, snapper, sole, swordfish, tilapia, trout and walleye.

To SAUTÉ fish: Heat a small amount of Kowalski’s Butter, Kowalski’s Extra Virgin Olive Oil or a mixture of the two in a nonstick skillet over medium-high heat before adding fish. Sautéing works best for skinless fillets but may be accomplished with skin-on fillets, if desired.