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.