Tuesday, May 12, 2009

Basic Techniques for Roasting or Baking Seafood

Roasting and baking are interchangeable terms for cooking with dry surrounding heat. This is one of the easiest, quickest and healthiest ways to prepare seafood you will find. The fish will be moist and flaky with a nice caramelized surface, and since the fish needs no turning it is easier to keep in one piece for serving.

Start by placing the seafood in a glass baking dish, lightly oil with extra virgin olive oil, season and place in a 400 F degree oven for 10 minutes per inch of thickness. Remember that, due to residual heat in the baking dish, seafood will continue to cook once removed from the oven. As a result I tend to undercook slightly, remove from the oven and allow the fish to "finish" by letting it rest a few minutes before serving.

To help retain moisture you can use a seasoned breading such as panko. Other options are a thinly sliced lemon, lime, or tomatoes on top or placing fish on top of herbs, vegetables or garlic. You can also combine these options to make a variety of dishes using the same seafood item.

Most fish filets are going to have a thin and thick side whether tapering toward the belly or tail. Simply tuck the thinner part under to get a uniform thickness and even out the cooking. The belly and tail are the tastiest part of a filet, so if you insist on a "center cut" because it cooks more evenly you are missing out on some great flavor.

Almost all seafood varieties do very well when roasted, everything from shrimp to salmon will make you a quick, easy, and delicious meal when cooked by this method, plus retain a high portion of their nutrients, give it a try and you will be hooked on roasting seafood.

1 comment:

  1. Nice Tips, thanks for sharing. Interesting blog you have there.