Yesterday, fish for dinner was a topic of conversation. Believe it or not, multiple people confided in me that their "fear" of cooking fish has a lot to do with knowing when it is done or not. So, despite the irony of me giving cooking advice, consider this a public service...

1. Shrimp are cooked when they turn pink
2. Scallops are cooked when they turn opaque
3. Fleshy fish is cooked when you can flake bits off it with a fork
4. Higher quality, steak-like fish can be served raw, though most people don't prefer that or even trust where they bought it from, it can definitely be served medium rare or rare. Tuna steaks, for example, are best when pink all the way through the inside.

How does one cook fish anyway? The same way as any other meat, You can grill it, broil it, fry it, sautee it with garlic and onions... just pretend its a chicken breast and you'll get the idea.