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.
