How to Cook Seafood at Home

Fish Cooking Success

Here are some helpful tips on how to prepare safe, tasty seafood. Cooking with fish and shellfish is quick, versatile, and easier than you think.

Seafood is an ideal solution for today’s busy lifestyle. It’s one of the easiest foods to prepare and is extremely versatile. Many species of fish can be interchanged for another in various recipes and can be prepared with a variety of cooking methods.

The 10 Minute Rule

Steaks and fillets should be cooked by the “10 Minute Rule” for all cooking methods except microwaving and deep fat frying.

• Simply measure the fish at its thickest point (if fish is stuffed or rolled, measure it after stuffing or rolling).
• Cook 10 minutes per inch of thickness, turning it halfway through the cooking time. Pieces of fish less than 1/2″ thick do not have to be turned.
• Fish is done when just turning opaque and close to the point of flakiness when tested with a fork.
• If cooking fish in foil or sauce, add an extra 5 minutes to the cooking time.
• Seafood may also be cooked in the frozen state by doubling the cooking time.

Remember not to overcook. Fish should still be firm and moist.

Seasonings & Marinades

Although seafood is delicious as is, it can be enhanced with herbs, spices, seasonings, marinades or sauces. Marinating seafood takes only 15 to 30 minutes. (Marinating too long causes the flesh of fish to break down). A bottled salad dressing is fine or you can create a simple marinade using wine, vinegar or lemon, olive oil and any other flavoring favorites.

Seafood Cooking Methods

Baking

Preheat oven to 400 F. Bake uncovered, basting with oil, butter or sauce, if desired. Basting helps prevent fish from drying out. Use the 10 minute rule.

Oven Broiling

Place fish that is 1″ thick or less 2-4″ from heat. Place thicker pieces 5-6″ away. Baste frequently with oil, butter or sauce. Use 10 minute rule. Moderate to firm textured fillets and steaks are better suited to oven broiling than delicate textured fish.

Grilling

Lightly brush grill and fish with oil to prevent sticking. Fish 1″ thick or less should be placed on grill 2-4″ inches from coals, thicker pieces 5-6″ away. Baste frequently with oil, butter or sauce. Use 10 minute rule. Moderate to firm textured fillets or steaks are better suited to grilling than delicate textured fish.

Pan Frying or Sautéing

Dip fish in flour, batter or breading just before frying, if desired. Heat small amount of oil, margarine or butter (1/8″ to 1/4″) in skillet or frying pan until very hot but not smoking. Sauté until fish is lightly browned on each side. Use 10 minute rule. This method is ideal for thinner fillets.

Poaching

Boil sufficient liquid to cover fish. The liquid can be skim milk, broth, water or water seasoned with herbs, spices, vegetables and/or wine. Place fish in liquid and return to boil. Reduce heat to simmer. Cover with parchment or waxed paper, cut to fit pan, with a small hole or vent in the center to allow steam to escape. Use the 10 minute rule.

Steaming

Pour about 2″ of plain or seasoned water in a steam cooker or deep pot. Bring water to a rapid boil. Place fish on a rack or in a basket. Cover tightly and use the 10 minute rule.

Microwaving

Place fish in shallow dish and cover with plastic wrap, with one corner turned back for venting. Microwave on high for 3 minutes per pound of boneless fish. Rotate dish once during cooking time to ensure even cooking. Remove from microwave when the edges of fish are firm and opaque and center is slightly translucent. Let fish stand covered, 3-5 minutes, to continue cooking by retained heat.

Deep Fat Frying

Bread or batter fish. Heat oil to 350 F. Completely submerge fish in hot oil without crowding and cook until fish is golden brown and close to the point of flakiness, usually about 3-5 minutes. Before frying additional fish be sure oil has returned to 350 F.

Cooking Shellfish

Shrimp

Depending on size, it takes 3-5 minutes to boil or steam one pound of medium size shrimp in the shell. Cooked shrimp turn pink and firm.

Clams, Mussels, Oysters

Shells open when they are cooked. Shucked, these shellfish become plump and opaque.

Scallops

Cook 3-4 minutes depending on size. They become opaque and firm when done.

Lobster

Allow 18-20 minutes per pound, starting to time when the water returns to a boil. Boiled lobster turns bright red when cooked.