Cooking Fish

Cooking Fish

Broiling

Best for medium to full-flavor fish with a medium to firm texture. 

• Preheat boiler, place fish on a non-stick pan, and put on oven rack 4" from top heating element. 
• Add seasoning and herbs in last minutes of broiling time to avoid burning. 

Sautéing

Shellfish as well as fillets less than ? inch thick work best. 

• At medium-high heat, melt butter in bottom of pan, adding olive oil to prevent burning. 
• Add seafood and sear. Reduce heat and finish cooking, turning occasionally. 

Frying

Suited best for seafood in the mild category. 

• In a deep pan, heat 2" of good-quality vegetable oil to 375°.
• Coat seafood with crumb or batter mixture.
• Fry in several batches, turning (?) occasionally until golden brown. 
• Drain pieces on paper towel.

Poaching

Except for salmon, poaching is best suited for mild seafood. 

• In a large, deep pan, bring cooking liquid (water, broth, wine, etc.) and seasonings to a boil. 
• Add seafood, reduce heat, cover, and simmer.