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FOOLPROOF TIPS FOR
COOKING FROZEN SEAFOOD:
Equip Yourself with the Right Equipment
For stovetop grilling and sautéing, use a heavy nonstick skillet or ridged stovetop grill pan with a tight-fitting lid.
Test the Temperature:
Pans and oven/broiler must be hot (around 400ºF) before you start cooking. To test the temperature of a stovetop pan, sprinkle a few drops of water on the skillet; if they immediately pop off the surface, you’re good to go.
Check the Oil:
Using a pastry brush, lightly brush frozen fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
Spare the Spices:
Avoid seasoning the fish with dry spices before it is placed in the pan. Since the pan is very hot, the spices will burn and stick to the pan.
Better yet, season your seafood after you flip it, since seasoning mixtures containing salt draw moisture out of uncooked proteins.
Cook Just Until Done:
Fish turns from translucent to opaque as it cooks and, like most proteins, will continue to cook after it is removed from the heat source. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color. Remove seafood from the heat just as soon as it turns from translucent to opaque throughout.
VIDEO
Erika Currier, of the Fish Witches, shows you how in the following video. It’s as simple as watching the color change!
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