Catch it, cook it

If you happen to spend some time on Anna Maria Island and end up catching some fish, we want you to know what to do with it.
The opportunities to catch your tea are almost limitless on Anna Maria, but there are only a few rules of thumb for cooking them.
Here is a guide from fl-seafood.com to the best ways of preparing your catch for the plate. There are many different flavor options open to you, but as far as cooking goes, here are the dos and do not dos.

Baking
A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying.
Fish less than 1/2-inch thick do not have to be turned.
If fish is cooked in a sauce or foil, add 5 additional minutes to the cooking time.
The cooking time for frozen fish should be doubled.
Seafood with low fat content, like grouper, flounder and tilapia, should be basted when cooking with a dry heat method such as broiling and baking.
Fish is done when the flesh becomes opaque and flakes easily at the thickest part.
Most fish will continue cooking for 1 to 2 minutes after being removed from the heat, so plan for this in the cooking time.

Broiling
Place fish, one-inch thick or less, 2-4 inches from the source of heat.
Fish thicker than 1-inch should be placed 5 to 6 inches away from the heat.
Seafood with low fat content -- like grouper, flounder and tilapia -- should be basted when cooking with a dry heat method such as broiling and baking.

Frying - pan-fry or sauté
Fry fillets in 1/8-inch of oil for 3 to 6 minutes per side or until golden and fish flakes easily.-- Thickness of fillets will determine the cooking time.

Deep fry
Place fish in single layer in deep kettle or saucepan and cook in enough fat to cover and permit fish to move freely; do not crowd. Generally the temperature of the oil should be 365 degrees F. Cook for 2 to 3 minutes or until golden brown. When cooking multiple batches, always allow the temperature of the oil to return to 365 degrees F before adding more fish.

Grilling
Preheat gas or electric grill. Start the fire about 30 minutes before cooking when using a charcoal grill.
Fish is best grilled over a moderately hot fire and on a surface that has been well oiled.
When coals are white-hot, spread out in a single layer. Adjust the grill height to 4 to 6 inches above the heat.
Use indirect heat for a whole fish.
Firm-textured fish, like grouper, shark, swordfish and amberjack, grill well.
When cooking kebabs put foods with the same cooking time together, as seafood cooks quickly.

So there you have it. All you have to do now is go catch some fish...