Everyday Food Blog

Cook Seafood Like a Pro

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Don't be fooled by the rumors; seafood is not that hard to cook. And there are so many types of fish and shellfish, you won't run out of ideas to add variety to your weekly dinner menu. Seafood lends itself well to different cooking techniques too, which can help you mix it up even more.

Fish has very little connective tissue and fat, so there can be a fine line between perfectly cooked fish and an overcooked dinner. When cooking fish, a general rule is to allow 10 minutes of cooking time per inch of thickness—measuring at the thickest point of the fillet. The time can vary depending on the type of fish, so check on yours before the 10-minute mark. Test your skills by making Halibut with Avocado-Pineapple Salsa this week.

Shrimp turn pink and become firmer when they cook. A sign of doneness is when the flesh becomes opaque throughout. It takes 2 to 5 minutes to boil or steam one pound of shrimp (it depends on the size). Get your shrimp fix from Buttery Shrimp and Radish Pasta.

Scallops also become opaque when cooked. The size of your scallops will determine their cooking time. Cook sea scallops for about 2 to 3 minutes per side. Bay scallops are smaller and take about 2 to 3 minutes total. Our Bay Scallop Po' Boy with Spicy Mayo is a delicious way to enjoy these tiny morsels in a classic New Orleans sandwich (with a twist).

Mussels and clams open when they are done cooking, which usually takes 5 to 7 minutes for mussels and slightly longer for clams. To avoid a gritty dinner, soak the mussels and clams in a bowl of cold water to get them to release any sand. We recommend serving our Coconut-Curry Mussels with rice for a hearty meal.

Comments (2)

  • avatar

    I keep trying to sign up for your daily postings, and it keeps telling me that I am already signed up. However, I have never gotten any e-mails. I have checked my Spam and Junk files, and there is nothing there.
    Any suggestions?
    Thank you,
    Grace

  • avatar

    Oh my those mussels looks mighty fine, I am just craving seafood now. Thanks for the awesome post!

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