A few tips for cooking seafood

Cooking seafood is actually pretty easy, as long as you can follow the instructions on the recipe. Even if you’ve never grilled a fish fillet before or boiled a lobster, by the time you’re done reading this blog you will feel like you are ready to tackle almost anything. As you probably already know from my previous posts I enjoy cooking my own seafood, and hopefully you’ll feel the same way about yours. So sit back, relax and get ready to learn a few tips that will make cooking great tasting seafood a breeze.

 

 

Know your ingredients

 

Before you start thawing out your fish, lobster or other shellfish it is important that you are familiar with the ingredients that you’ll need. Seafood has a delicate and distinctive flavor naturally and using the wrong ingredients can ruin the whole dish. I once had a friend who didn’t realize that there was a difference between baking soda and baking powder, though she quickly learned after that disastrous mistake.

Young woman seasoning a salmon filet in her modern kitchen, prepaaring a healthy food

 

Don’t let seafood sit out

 

Not only is it dangerous to let seafood sit out for too long, bacteria can quickly develop, it can also ruin the taste. As a rule you should start cooking seafood after it has been sitting at room temperature for 15 to 20 minutes. This will give it time to thaw without worrying about dangerous bacteria. Another reason you don’t want to leave seafood sitting out too long is that it will be more difficult to cook. The outside will be brown and crispy well before the inside has cooked thoroughly.

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Use simple ingredients

 

Unless you are going for shrimp scampi or something even more exotic you want to keep the ingredients down to a minimum. Boiling shrimp with fresh bay leaves will give it a hint of extra flavor without overpowering its naturally delicious taste. The same is true for lobster, all you really need is some melted garlic butter to dip it in. As for fish fillets, I love how they taste with just some fresh lemon juice squeezed on top. I also use salt and pepper to help accent its delicate flavor.

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Hot pans are important

 

When you are getting ready to cook a fish fillet you want to make sure that your pan is nice and hot. When you think that the pan has reached the right temperature pour in a tbsp of oil mixed with salt. If the oil sizzles then the pan is hot enough to cook your fish. You will want to wipe out the extra oil before placing the fillet on the pan. Another reason to use a bit of oil and salt is that it helps to prevent the delicate fish from sticking to the bottom of the pan. Remember it only takes fish a few minutes to cook so you will want to keep a careful eye on it.

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