tag:blogger.com,1999:blog-17422713.post7259676182940068689..comments2012-01-03T21:41:47.613-05:00Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-17422713.post-86620647129281243882012-01-03T21:41:47.613-05:002012-01-03T21:41:47.613-05:00the timing applies to catfish and tilapia (and any other fin fish). They need to be opaque by the time you serve them, but should definitely have a translucent center when taken off the heat.Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-32200650481514505892012-01-03T21:20:56.372-05:002012-01-03T21:20:56.372-05:00Excellent video, Helen! The visuals really helped. Thank you. Does this advice apply for fish like catfish and tilapia or should they be cooked longer?Suzannehttp://www.blogger.com/profile/01175287704687068472noreply@blogger.com