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however long it takes you to eat a tub of ice cream and a the temperature of your freezer containig ice cream, plus 200 degrees. your welcome x Depends on the type of fish. Some need low & slow some hot & fast. There's a delicate balance between perfectly cooked fish and overcooked fish. My Opinion: (with seasonings, marinade or cream sauce) Trout, Whitefish, Tilapia or Catfish - my "stuffed" recipes call for 425 degrees, bake uncovered for about 20 minutes, until fish flakes easily with a fork.
Fresh Water Bass - Bake at 350° for about 45 minutes to 1 hour, or until fish flakes easily with a fork. Halibut - 350° for 25 minutes, or until fish flakes easily with a fork. Swordfish - usually grilled but can bake at 400° for 45 to 55 minutes (with veggies and seasonings) or until fish flakes easily with a fork. Salmon & Tuna - are typically seared or grilled and served medium rare. Cook on well-greased grill or grilling basket and grill over medium coals for about 3-4 or 4-6 minutes, depending on thickness, basting frequently. (Turning at 3-4 min.) * I have no experience with baking these. *
Wiki User
∙ 14y ago
Wiki User
∙ 16y agoAbout 5-6 minutes per side for a 1/2 inch thick fillet sshould be enough to avoid food posioning. Make sure that the fish flakes easily. Good luck !
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