I knew there was a rule for time vs. thickness:

http://whatscookingamerica.net/fishselect.htm

Some more links:

http://www.heb.com/mealtime/CT-easyFish.jsp

Other citations say internal temp of 140 is about right.

I go by eye, pressing for firmness, and a final poke in the center with
the tip of a steak knife for flake.

Susan

I love cooking fish this way:

Take a nice piece of salmon or swordfish or whatever you like.

Put it on a piece of aluminum foil whic is double the size of the fish.

Add any one of the following (or what ever flavors work for you):

Two thin lemon slices, a pat of butter, sprinkle of garlic, salt, & pepper

A drizzle of sesame oil, some chopped scallions, some grated ginger, a
little soy sauce

A dollop of salsa

A drizzle of olive oil, some chopped kalamata olives or capers, some
fresh basil, garlic, salt & pepper

Then... fold up the tin foil around the fish and toppings to make a
sealed package (don't press it tight, you want a small purse like
structure).

Put it on a baking sheet in a 350 degree oven for 15 minutes... then
unfold and check the fish... if it's just opaque, it's done.  If not,
seal it back up give it 5 - 7 more minutes and check again.  A lot will
depend on the thickness of your fish.

You can cook a few packets this way.  It's fast and easy.

Jennifer

OK I WILL TRY TO HELP I PUT MY FISH IN A BIG CASSEROLE DISH I PUT FISH
IN SEASON IT WITH FISH SEASONING AND, LEMON PEPPER, I PUT A FEW CUPS OF
WATER AND ALSO POR QUITE A BIT OF LEMON JUICE IN IT I ALSO PUT IN SOME
ONION CUT UP AND SOME REAL BUTTER I COVER IT AND BAKE IT AT 350 DEGREES
FOR AND HOUR  AND TAKE THE LID OFF AND BAKE IT FOR  A LITTLE LONGER
MAYBE 15 TO 20 MINUTES TAKE IT OUT AND SERVE.,I HAVE COOKED ALL KINS OF
FISH THIS WAY. I TRY TO STAY AWAY FROM FRIED FOODS. I ALSO SPRIKLE
PARSLEY FLAKES IN THE FISH TOO BEFORE BAKING,

Do you like curries?  One of my faves is catfish curry.  Catfish is a nice
firm fish so works well this way.  Get some Thai green curry mix, fix it
according to label instructions with a can of coconut milk.  Put in chopped
green peppers, bite size pieces of catfish, eggplant (optional), stir in,
cover, after a few minutes stir in strips of sweet onions (like Vidalias),
cover and cook till veggies are done, the catfish will be just right, too.
Putting the onions in a little after the rest leaves them a  bit crisp.

In news:9l8132td190p7h02k3499bqh3vktjrgrmq@4ax.com,
Marengo <pjmarengo@yahoo.com> stated

Very straightforward rule for fish that you want completely cooked, but
not overcooked. For things like grilled tuna or salmon that's rare or
medium in the center, the rule needs to be adapted.

The rule is this: Cook 10 minutes for each inch of thickness measured at
the thickest part. It's an astonishment, but no matter the method, not
matter the kind of fish, it works.

Poached, grilled, pan-fried, steamed, deep-fried... Don't make no nevermind.

If you're cooking "en papillotte" - in parchment or foil - multiply time
by 1.5 to 2, depending on what else you've put in there. Veggies,
liquids, whatever...

Pastorio

Well now, If I aint married to the fishman myself. Larry works for DFW
and has spent his life fishing and hunting. He says Fish is cooked when
the meat is flaky, firm to the touch, moist inside  and no longer
translucent looking. It should have  a somewhat dried appearance on the
outside and if you snap a piece off the end it should break off easily
and be a tad firm.
Laureen

Have you tried cooking in a microwave? I always keep a bag of Cod
fillets(Sam's Club)  in the freezer. At first I didn't know how long to cook
them so I started out with their directions and then added more time until
they were done to my taste. Even if you overcook them they don't dry out.
Then I just pop a couple (2-3 fillets) on a plate and dust them with salt,
pepper, olive oil & butter.  In seven minutes they are done, 6 minutes if
the fillets are thin, then I add almond slices or some Italian four cheese
blend or maybe just some lemon juice(depending on my mood).
I know thew first couple of meals were not the best, but it didn't take
long. If you are going for the grill, try wrapping them in tinfoil and use
butter or a stock so they steam inside the foil. That should solve the
overcooking/dryness.
Good luck with the fish.

Wow everybody, thanks for all the great ideas and suggestion!  

My sister is on a (stupid) 'macrobiotic" diet, and eats the opposite
of what I do.  All she eats is grains and fruit with occasional
vegetables and fish.  She's coming to visit for several days in a
couple of weeks; fish and veggies are the only things that we both
eat.  So I'm going to give some of your ideas a workout.

Thanks again.