Broiling Seafood - You Know, That Other Knob on Your Oven

I stole that title line from Emeril, it's in reference to the fact that many people never use the broiler or know how to for that matter.



To me, broiling is just grilling inside your oven, the same basic principles apply, and you get a similar result with your seafood.

It is best to use cuts of fish that are 3/4 to one inch in thickness, as thinner cuts are easy to over cook. Fish steaks work great as they will have an even thickness. Steaks are cross-section cuts of the fish and, therefore, will contain the backbone and some rib bones of the fish. The bone in adds extra flavor to the fish, similar to bone in a roast, and the meat easily separates from the bone after cooking. If you are shy of bones in your fish, a nice thick fillet will work fine.

A marinade is always a good idea for broiling or grilling especially with more delicate fish. I use a simple one of Extra Virgin Olive Oil, sea salt, fresh ground pepper, fresh lime juice, and a fresh herb like thyme. You could use lemon or orange juice, and most any fragrant herb works. Do not marinade for more than 40 minutes as the citrus will start cooking the fish, I usually go about 15 minutes and it works well.

Place the fish on the broiler rack so that it is 3 to 4 inches below the heat source. Follow the 10 minutes per inch rule turning about halfway through the cooking time. Once you turn the fish, brush, dab or squirt with a little of the marinade to keep moist while it finishes up. I would under cook salmon slightly, and of course Ahi tuna requires only 1 to 2 minutes a side.

This should produce a nice moist flavorful fish. Always have your sides ready to go as seafood will overcook or dry out if you try and keep it warm while you finish up.

The next time you feel like grilling and the weather isn't cooperating, don't forget about the other knob on your oven. Broiling is a great way to prepare your seafood.

Putting the Sizzle in Your Seafood

Sauteing, or light frying, is a method of cooking seafood that I find enjoyable, exciting and satisfying. It involves putting the seafood into a pan of hot oil that produces an instantaneous sizzle and gives the seafood a beautiful golden brown color, and a light crisp exterior, to contrast with the white, tender and moist interior.

You will want to start with a good quality oil such as canola, grapeseed, or olive oil, or a good unsalted butter. My personal preference is extra virgin olive oil with a couple of pads of good butter, it gives a great flavor and keeps the butter from burning. Heat the oil to just below the smoking point for best results.

Prepare your seafood by coating it with seasoned flour (just add a little salt and pepper, or your favorite dry seasoning), finely chopped nuts, bread crumbs (panko works great), cornmeal or crushed crackers. I like dipping the fish in an egg wash (slightly beaten egg whites with tsp of water or milk) before coating the fish, it helps keep the coating on and adds the crisp texture.

Add the seafood to the pan being careful not to overcrowd the pieces, leave room for the oil to dance around the fish. Cook until golden brown on the bottom then turn and cook until browned on the other side. Follow the general ten minutes per inch rule, five minutes per side if an inch thick, and you should have a perfect result.

Try this method for your seafood next time and I think you will find it as fun, exciting and satisfying as I do.

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.

Basic Techniques for Grilling Seafood

Grilling seafood is by far one of my favorite activities, seafood and the grill were made for each other.





The various types of seafood will require different tools or methods to grill, but one thing is basic to them all. A clean well-oiled grill, heated to around 350 to 375 F, will get you excellent results every time.

Brush your grill down with a wire brush then wipe clean. Then either apply a good quality grill spray or wipe thoroughly with a cloth, (or paper towels), soaked with either canola or peanut oil, (these oils will take the heat better). Then heat your grill up to the proper temperature and you are ready to grill.

Whole fish and most freshwater fish fillets, which are more tender, work better with a hinged wire grill basket. This will make the whole fish easier to turn and keep tender fillets from breaking up when you flip them.

Firmer fillets, (most of the saltwater varieties), and all steak cuts will direct grill very nicely. I recommend on fillets to keep the skin on, slicing through it slightly a few times to eliminate curling. I place my fillets "meat to the heat" first while the grill is at it's hottest. Leave for about 4 minutes on a one-inch fillet to get a good sear, then turn and finish off on the skin side, about another 5 to 6 minutes. Vary grilling time according to the thickness of the fillet or steak, I use the 10 minutes per inch rule, (total cooking time), and it works great every time.

I have two big exceptions to the 10 minute per inch rule, Ahi Tuna, which needs no more than 2 minutes a side, and Salmon which I like slightly underdone. I usually cook my salmon about 8 minutes per inch, try it, the flavor is just so much better.

To grill small shellfish such as shrimp and scallops you will want to use skewers, either the metal or wood type. I prefer the wood since the metal type can be a little dangerous to handle when hot. Soak the wood skewers in water to prevent them from burning, (a good bourbon or tequila can work as well to add flavor). You can also use the skewers for grilling chunks of firm fish such as Ahi or Mahi. Since the seafood will grill fairly fast, only add items to the skewers that don't require much cooking, some of my favorites are pineapple, mushrooms, tomatoes and the like.

Other shellfish such as oysters, mussels and clams can be prepared on the grill as well. Just place them on the grill until they open, then season as desired. Discard any shellfish that do not open.

The sturdier and fattier fish are your best choices for grilling, Ahi, grouper, halibut, salmon, and Mahi top my list of favorites. By using the right tools and techniques though there is no reason you can't grill any seafood.

Seafood Fried Right

There is probably nothing better than a plate full of properly fried seafood. The crunchy seasoned crust perfectly compliments the sweet, moist fish inside it. On the other hand, there's nothing much worse than poorly fried fish either.

Fried seafood has garnered an unearned bad reputation simply because it is fried in oil, which to some equates to added fat and being unhealthy. However, when done correctly, fried seafood is not only healthy, but as stated above, a real taste treat.

So, how to fry right? The first step is to use the right oil for the job, and for me that means peanut oil. Not only is it a healthy choice for cooking, it will take the heat, which is the next important step.

Proper frying temperature is essential to having the optimum results from your frying efforts. Recommended temperature for frying is 375 f, this will cook the fish quickly without giving it time to soak up any excess oil. Invest in a frying thermometer, they're cheap, and will make you a great fry cook. Important to remember when cooking in batches, always allow oil to return to the proper temperature before adding new seafood.

Whether using a pan or deep fryer, don't crowd your seafood. Leave enough room so it can float freely and be evenly cooked on all sides. When your fish turns golden brown and floats to the top it is done. Remove from the oil with a slotted tool or tongs and place on a wire rack over paper towels to drain.

If done correctly you will have created one of the most delicious dishes known to man, fried seafood. The crust should be golden brown and crisp, the fish moist and tender. Cooked at the proper temperature and drained properly, the fish will retain a negligible amount of oil, and remember what little is absorbed is a healthy additive, so enjoy.