Yesterday, we talked about Budget-Friendly Seafood Solutions. But many mainstream and organic cooks don’t know how to properly cook fish—or are simply afraid to mess with it.
In reality, seafood is easy to cook, and over the next three days we’ll examine how to prepare a fast, delicious fish dinner any day of the week. And there’s no need to thaw frozen seafood portions; with the techniques presented here, even frozen seafood is fabulous in a flash.
First, some general tips from the Alaska Seafood Marketing Institute:
- Before cooking frozen seafood portions, rinse off any ice glaze under cold water; pat dry with a paper towel.
- Pans, grill and broiler/oven must be hot before you start cooking.
- Fish turns from translucent to opaque as it cooks, and it will continue to cook after it’s removed from the heat source. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color.
- Adjust cook time, as needed, for thickness of fish, and cook until fish is just opaque throughout.
Tune in tomorrow for Part 2 of this article, which covers specific techniques for sautéing/pan-searing and grilling fish.
Ready for Part 2 of our three-part organic cooking series on how to properly prepare fish?
Today, we examine sautéing, pan-searing and grilling. For general tips on prepping your fish, click here to read Part 1.
Sautéing and Pan-Searing
Heat a heavy skillet or ridged stovetop grill pan over medium-high heat. While the...
Read: Cooking Tips for Your Favorite Catch (Part 2)
We conclude our three-part organic cooking series on how to properly prepare fish with a look at roasting and broiling, steaming and poaching.
For general tips on prepping your fish, click here to read Part 1. For tips on sautéing, pan-searing and grilling, click here to read Part 2.
Starting tomorrow, we’ll have...
Read: Cooking Tips for Your Favorite Catch (Part 3)
If I had to choose my favorite way to cook fish or seafood, grilling over an open flame—caveman style—would trump indoor methods.
I usually apply a dry rub, such as Friday’s recipe for Taj Rub. The grill can take it from there.
If you prefer to sauce your fish or seafood, I’d...
Read: Fish on the Barbie
When they hear the word “plank,” many people immediately think of pirates—and an untimely demise.
But chefs have long been fans of planking, a grilling method first embraced by Native Americans in the Pacific Northwest. Not surprisingly, they planked the region’s bountiful fish and seafood, creating a barbecue trend that’s experiencing...
Read: Plank Grilling with Organic Wood
This delicious sauce is best paired with salmon, halibut, pollock, cod, crab and scallops. All of the ingredients should be available at your local natural and organic food store.
Prepare the sauce first. Then, use one of the techniques we’ve described this week to cook your fish:
Basic Preparation
Sautéing/Pan-Searing
Grilling
Roasting/Broiling
Steaming
Poaching
Moroccan Sauce for Fish/Seafood
Makes...
Read: Moroccan Sauce for Fish/Seafood
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[...] Ready for Part 2 of our three-part organic cooking series on how to properly prepare fish? Today, we examine sautéing, pan-searing and grilling. For general tips on prepping your fish, click here to read Part 1. [...]
[...] Basic Preparation [...]
[...] Basic Preparation [...]
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