Seafood makes a great weeknight dinner because it can be ready in minutes. Fish even tells you when it’s done: look for the flesh to be opaque, juices that are white instead of clear, and for flaky fish the flakes will easily come apart with a fork. The rule of thumb is to cook fish 10 minutes per inch of thickness. Measure the fish through the thickest part of the piece, multiply that by 10, and you’ve got your cooking time. And, we’ve got plenty of delicious, easy-to-make recipes! Check them out here.
Grilling Pre-heat the grill to medium hot, oil the grill grates with a paper towel that has been dipped in heat-stable oil. Place the fish on the grill skin side first. Cook on the skin side for the majority of the time (2/3) or for the entire time. Flip it over to flesh side for the last third of cooking time if you want a nice char on the flesh. Best fish for grilling: Wild salmon, halibut, tuna, trout, and Arctic char, with skin or as a steak.
Baking: Preheat oven to 375°F. Place fish in an oven proof baking dish, drizzle with oil or fat of your choice and season with salt and pepper. For less mess, wrap fish in parchment paper. Use the rule of thumb for cooking times.
Sear roasting: Preheat oven to 450°F. Pat fish dry and season with salt and pepper. Preheat an oven proof skillet, preferably cast iron, over medium-high heat. Add heat-tolerant fat and place the fish in the pan flesh side down, don’t crowd the pan. Cook for 2-3 minutes, or until nicely browned. Flip fish skin side down and transfer skillet to oven to cook for remaining time (based on rule of thumb cooking time). Remove skillet from oven – handle will be extremely hot. Top with a pat of butter.
Cooking clams or mussels: Place shellfish in a bowl of cold water and swish around. Change water three times over the course of 10 minutes, then drain. In a heavy lidded pot, melt butter or preferred fat over medium heat. Add aromatics to the pot, such as shallots and parsley, sauté until softened. Add ½ cup white wine or broth and bring to a simmer. Add clams or mussels to the pot and cover. Steam until shells open, about 5 minutes. Discard mussels/clams whose shells failed to open. Serve immediately.
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