BAKE

Best for:

  • Whole fish
  • Fish fillets
  • Oysters
  • Shrimp

Method:

  1. For leaner fish like cod or rockfish, drizzle or brush with oil
  2. Add a ¼ inch of cooking liquid to the bottom of the pan (white wine, broth, or even water)
  3. Place fish in pan and season
  4. Bake in a preheated 400o F oven for 7-10 minutes per inch of thickness or until the internal temperature reaches 145o F

GRILL

Best for:

  • Oily fish like tuna, salmon, and steelhead that is at least ½ inch thick; best for skin on
  • Shrimp on skewers
  • Large fresh oysters in shell

Method:

Preheat grill to medium high

Fish
  1. Marinate or season fish
  2. Drain and discard marinade if using
  3. Brush grill lightly with oil
  4. Place fish, skin side down and cook 3-5 minutes per 1/2 inch of thickness
  5. Flip fish so skin side is up, baste if using, and cook an additional 3-5 minutes per 1/2 inch of thickness, until it reaches an internal temperature of 145o F
Shrimp
  1. Marinate or season shrimp
  2. Drain and discard marinade if using
  3. Place directly on grill
  4. Cook until shrimp is pink and opaque, basting frequently, approximately 4-8 minutes depending on size
Oysters
  1. Scrub shells; toss any that are open or sound hollow when hit together
  2. Place on grill cup side down
  3. Cover grill; oysters are ready when they begin to open
  4. Cool slightly, then use an oyster knife to cut the muscles connecting the oyster to the shells
  5. Serve with warm butter or mignonette

 

 

SAUTE

Best for:

  • Small whole fish
  • Thin skinless fillets
  • Scallops
  • Shrimp

Method:

  1. If desired, dredge seafood in flour and shake off the excess
  2. Heat half olive oil and half butter (enough to cover the bottom of a pan) over medium-high heat
  3. Add seafood and sear each side, then lower the temperature to medium to finish cooking. Fish will be finished when it reached 145oF or shrimp and scallops are opaque.

STEAM

Best for:

  • Lean fish fillets
  • Shellfish

Method:

Fish
  • Use a tightly covered container or steamer and place fish inside on a rack above, but not touching, boiling water or other liquid
  • Steam until cooked through and it reaches 145oF, about 8 minutes
Shellfish (clams and mussels)
  • Scrub shells with water and discard any that have open shells
  • Saute aromatics such as onion, garlic, and herbs in two tablespoons butter in a pot
  • Add about an inch of liquid such as white wine, beer, water, or broth; bring to a boil
  • Add shellfish and cover, cook until they open; 4-8 minutes