- Measure the fish at its thickest point. If the fish
is stuffed or rolled, measure it after stuffing or rolling.
- Cook fish about 10 minutes per inch, turning it halfway
through the cooking time. For example, a 1-inch fish steak should
be cooked 5 minutes on each side for a total of 10 minutes. Pieces
less than 1/2 inch thick do not have to be turned over. Test for
doneness. Flake with a fork. Fish should reach an internal temperature
of 145 degrees.
- Add 5 minutes to the total cooking time for fish
cooked in foil or in sauce.
- Double the cooking time for frozen fish that has
not been defrosted. Use this rule as a general guideline sine fillets
often don't have uniform thickness.
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Bake
Place seafood in baking dish. Add sauce or topping to keep moist.
Cover and bake at 400 to 450 degrees until done.
Broil
Place seafood in broiler pan. Brush with marinade, sauce, small amount
of margarine, lemon juice or other topping. Flavor as desired with
herbs and spices such as pepper and dill weed. Broil 4 to 5 inches
from heat source without turning. Cook until done.
Poach
Estimate amount of liquid needed to cover seafood in poaching pan
or saucepan. Suggested liquids include seasoned water, chicken broth,
tomato juice or wine. Season liquid as desired. Bring to boil; cover
and simmer about 10 minutes. Add seafood and bring to boil. Reduce
heat and simmer until done.
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Steam
Place seafood on a steaming rack, set two inches above boiling liquid,
in deep pot. Season as desired. Cover tightly. Reduce heat and steam
until done.
Grill or Barbecue
Place seafood (see below for seafood types and
marinade recipe) on lightly-oiled grill. Get coals red hot or
turn grill to high. Baste with sauce or marinade as desired. Turn
halfway through cooking time. Continue to baste throughout cooking
time. Cook until done.
Sauté
Use nonstick pan or heat a small amount of margarine or oil with liquid
such as wine, in frying pan or sauté pan. Add vegetables as
desired. Add seafood and sauté over medium heat until done.
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Grilled Seafood Types
Steaks:
Place any firm fish steak (sword, shark, tuna, halibut or salmon)
directly on the grates over the hottest section. Sear steaks 1 to
2 minutes per side to seal in the juices. Finish cooking just slightly
away from the hottest area, or finish cooking in a 450 degree oven
if desired following the 10 minute rule.
Skin-on Fillets:
(Whitefish, Coho Salmon or Rainbow Trout). Cover the grates with aluminum
foil, oiled lightly. Season fish according to your tastes and cook
on top of foil, skin side down, following the 10 minute rule.
Skinless Fillets:
Cook fillets in a foil "tent." Place fillet on foil. Sprinkle
with white wine and favorite herbs. If desired, lay sliced blanched
vegetables on top of fillet. Seal foil making a "tent" which
allows space for steam to collect. Cook according to 10 minute rule.
Allow slightly more time if vegetables are on top of fish.
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Whole Fish:
Stuff and/or season any whole fish to your tastes. Wrap in foil and
place on the grill. Use the 10 minute rule per fish side, turning
halfway through to cook evenly. Suggested species: cape, bluefish,
tautaug, mackerel, pollock, cod or salmon.
Seafood Kabobs:
Marinate firm fish chunks (shark, sword, halibut, tuna) or sea scallops
in herbs and oil for approximately two hours and then skewer with
parboiled vegetables such as onions, peppers and mushrooms. Add tomatoes
for color. Place on hot grill, cooking 10-15 minutes depending on
size of fish chunks. Turn skewers frequently.
Marinades:
For firm fleshed fish steaks or kabobs use a marinade made by combining
the ingredients below. Allow fish to marinate at least two hours.
Quick & Easy Marinade for Grilling:
2 cups oil
1 cup dry white wine
4 shallots, finely chopped
2 tablespoons soy sauce
2 cloves garlic, finely chopped
1/2 teaspoon paprika, salt and pepper to taste
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