How to Prepare Seafood

Place fish on an oiled grill or grill pan over medium heat. Turn the fish only once - halfway through cooking. Try a grill basket if cooking whole fish. Shellfish works well on skewers.

Baking

Preheat the oven to 450 F and place fish skin-side down in an oiled pan. Make some shallow cuts into the fish to allow liquids to soak in and keep it moist. Bake uncovered, and baste if desired. Lean white fish should cook in a bit of liquid or a sauce. Or, try wrapping the fish in foil to achieve a steamed-like result.

Broiling

Preheat the oven to 350 – 400 F, then place fish skin-side down in oiled pan or on a foil lining. Brush with marinade on both sides and broil close to heat, allowing 4 inches for each inch of thickness. Baste often and turn halfway through.

Poaching

Use a pot just big enough for your seafood and just enough liquid to cover. Bring the liquid to boiling then lower heat to a simmer before adding the seafood. Turning is not necessary, but it’s a good idea to baste occasionally.

Sautéing

Place fish skin-side down in a heated pan. Follow the 10 Minute Rule and turn halfway through cooking. Seafood has a tendency to stick when using this method, so shake the pan a few times while the fish is cooking.

Steaming

Make an entire meal by steaming vegetables at the same time. For more flavor, steam herbs, scallions, lemon slices, or greens along with your seafood. Take care that the ingredients are not submerged in your boiling liquid.

Stir-Fry

Prepare all the ingredients you need before starting to stir-fry. Preheat the wok before adding the oil, which should be just enough to coat the pan. Be careful not to add too much seafood at once as the goal is to have all the fish lay against the wok to cook.