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Frozen Alaska Seafood portions can be sautéed, grilled, baked, broiled, poached, steamed or added to soups and stews. Just follow these easy COOK IT FROZEN! techniques for delicious, healthy meals in minutes.
STOVETOP GRILLING OR SAUTÉING:
- Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat.
- While the pan heats, rinse any ice glaze from frozen seafood portions under cold water; pat dry with a paper towel.
- Brush both sides of frozen fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. (Do not use butter, sunflower or corn oil as they will burn at high heat.)
- Place frozen fish in the heated pan and cook, uncovered, 3 to 4 minutes or until browned. Shake the pan occasionally to keep the fish from sticking.
- Turn the fish over, season it with spices, and cover the skillet tightly.
- Reduce the heat to medium, and cook about 5 to 8 minutes more, until the fish is opaque throughout. Adjust cook time for smaller fillets.
Stovetop grilling is used in the recipe:
Grilled Alaska Salmon Salad with Vinaigrette.
Professional chef John Ash illustrates these steps in the following video. Chef Ash is an internationally recognized chef, restaurateur, educator and author who teaches regularly to home cooks at various schools, as well as at professional institutions such as The Culinary Institute of America (CIA) at Greystone.
John Ash Consumer Video
Bronzed Alaska Salmon in a Butter-Wine Sauce
John Ash’s Favorite Seafood Spice Mixture
John Ash’s Simple Pan Deglazing Sauce
“Stovetop Basics” are also illustrated in the following video by Erika Currier. Erika is a founding member of Fish Witches Marketing – a group of women who commercially harvest wild seafood in Alaska and are dedicated to educating consumers about where their seafood comes from, and how to prepare it. |
