Explore cooking methods and recipes to expand your culinary repertoire.

Pan-Searing:

Pan-searing is a quick and easy method for cooking fish fillets or seafood such as shrimp or scallops. Start by patting the seafood dry with paper towels to ensure a crispy exterior. Season with salt, pepper, and any desired herbs or spices. Heat a skillet over medium-high heat and add a small amount of oil or butter. Place the seafood in the skillet and cook for a few minutes on each side until golden brown and cooked through.

Grilling:

Grilling seafood adds a smoky flavor and caramelized exterior. Brush fish fillets or seafood with oil and seasonings to prevent sticking and enhance flavor. Preheat the grill to medium-high heat and oil the grates. Place the seafood directly on the grill and cook for a few minutes on each side until grill marks form and the seafood is opaque and cooked through.

Baking:

Baking is a simple and hands-off method for cooking seafood in the oven. Preheat the oven to the desired temperature (usually around 375°F to 400°F). Place fish fillets or seafood on a baking dish or on a sheet pan lined with parchment paper. Drizzle with oil, lemon juice, and seasonings. Bake for 10-15 minutes, depending on the thickness of the seafood, until it flakes easily with a fork.

Steaming:

Steaming is a gentle cooking method that preserves the delicate texture and flavor of seafood. Fill a pot with a few inches of water and bring it to a simmer. Place a steamer basket or rack in the pot and arrange the seafood on top. Cover the pot and steam the seafood for a few minutes until cooked through. Add aromatics such as garlic, ginger, or herbs to infuse flavor into the seafood while steaming.

Steam Bake:

Fish en papillote (aka in a parchment packet) is is a method that traps in steam during baking; the fish stays moist without the addition of oil or butter. This is as easy to prep as it is to clean up. Lay a filet of fish on a sheet of parchment paper. Fold the parchment paper in half to envelope the fish. Gently fold the edges of the parchment inwards, creating a pleated edge and forming a half moon to seal the packets, then place onto a baking sheet. Bake (usually around 375°F to 400°F) on the middle rack for about 10-15 minutes or until the parchment is puffed and golden and fish is opaque and flakes easily with a fork. You can check one fillet of fish by carefully opening the parchment and flaking with the prongs of a fork.

Poaching:

Poaching seafood in flavorful liquid results in moist and tender fish or shellfish. Heat a mixture of water, broth, wine, or citrus juice in a wide skillet or saucepan. Add aromatics and seasonings such as bay leaves, peppercorns, and herbs. Gently add the seafood to the simmering liquid and cook for a few minutes until opaque and cooked through.