This easy method results in a moist piece of fish, and it works well with all types: whole fish, steaks, or fillets. Choose the smallest pan that will hold the fish comfortably in order to use as little liquid as possible (this will dilute the fish’s distinctive flavor less and result in a more flavorful liquid for sauce making).

If necessary, scale and prepare for cooking:

Place in a pan or deep skillet large enough to hold the fish comfortably. Add cold water to barely cover the fish. Remove the fillets from the pan and add to the water:

Bring the water to a boil over high heat, return the fish to the pan, and immediately remove the pan from the heat. Cover and let stand for 10 minutes for fish or fillets that are 1 inch thick. For thinner fish, check at about 7 minutes. Thicker fish may need up to 15 minutes. The flesh should be firm and opaque throughout, or reach an internal temperature of 125° to 130°F, the latter temperature for flakier fish (for more on how to test for doneness, see here). Remove the fish from the water, drain well, and serve or refrigerate until ready to serve. Before serving, bring the fish to room temperature, and peel off the skin. Season to taste with:

Serve with one or several of the following: