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Seafood

Cooking is an art and nothing is exact, so feel free to experiment and try things.  When honed, your intuition is your best tool.  Below are some compiled cooking methods we have used or found.

SALMON FILET:

[Preferred] Air Fry - Cook in air fryer at 370°F for 10-20 minutes or until fully cooked. Cut up, season, and enjoy!

[Editor's Choice] Pan Fry (Sweet Salmon Recipe) - Butter pan or cook bacon in pan before starting. Preheat pan. Place salmon in butter or bacon fat and season with salt, pepper, paprika, garlic powder, and brown sugar. Cap pan and wait 4 minutes before flipping. Season new side with salt, pepper, and brown sugar and cap. Every four minutes, flip salmon, season again with pepper and brown sugar, and cap pan. Repeat the flip, season, and cap process until the salmon easily falls apart while trying to flip. When fully cooked, quickly remove from heat.

Grill - Season salmon with favorite spices and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked.

Bake - Preheat oven to 400°F and bake for 15-25 minutes or until fully cooked

Saute - Preheat a non-stick skillet on low heat. Place salmon on hot skillet, saute 5 minutes. Flip salmon over, cover pan, and cook for 7-11 minutes. Total 14-16 minutes. Let stand for 2-3 minutes before serving.  Salmon will continue to cook silently.

Broil - Preheat broiler then place surface of salmon 5 inches from heat. Cook roughly for 10-15 minutes or until fully cooked.

Pan Fry - Preheat pan at medium heat and cook on medium for 12-20 minutes or until fully cooked.

 

TILAPIA FILET:

[Editor's Choice] Air Fry - Cook in air fryer at 370°F for 10-20 minutes or until fully cooked. Cut up, season, and enjoy!

Grill - Season tilapia with favorite spices and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked.

Bake - Preheat oven to 325°F and bake for 10-20 minutes or until fully cooked, opaque and flakes when scraped with a fork.

Broil - Preheat broiler then place surface of tilapia 4 inches from heat. Cook roughly for 8 minutes or until fully cooked, opaque and flakes when scraped with a fork.

Pan Fry - Preheat pan at medium heat and cook on medium for 12-20 minutes or until fully cooked, opaque and flakes when scraped with a fork.

MAHI MAHI:

[Editor's Choice] Air Fry - Cook in air fryer at 370°F for 10-20 minutes or until fully cooked. Cut up, season, and enjoy!

Grill - Season fish with favorite spices and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked.

Bake - Preheat oven to 325°F and bake for 10-20 minutes or until fully.

Broil - Preheat broiler then place surface of salmon 4 inches from heat. Cook roughly for 10-20 minutes or until fully cooked.

Pan Fry - Preheat pan at medium heat and cook on medium for 12-20 minutes or until fully cooked.

SWORDFISH STEAK:

[Preferred] Grill - Season swordfish with favorite spices and place on hot grill. Cook for 4-5 minutes before flipping and repeat until fully cooked, opaque throughout.

Air Fry - Cook in air fryer at 390°F for 10-20 minutes or until fully cooked, opaque throughout. Cut up, season, and enjoy!

Bake - Preheat oven to 350°F and bake for 10-20 minutes or until fully cooked, opaque throughout.

Broil - Preheat broiler then place surface of tilapia 4 inches from heat. Cook roughly for 8 minutes or until fully cooked, opaque throughout.

Pan Fry - Preheat pan at medium heat and cook on medium for 12-20 minutes or until fully cooked, opaque throughout.

Microwave - Place steak on a baking dish and brush steaks with a mixture of 1 Tbsp. of butter and 1 tsp. lemon juice. Cover with plastic wrap, venting in one corner. Microwave at 50% power (medium) for 3-4 minutes. Turn steaks over. Brush with butter; cover. Microwave 3-4 minutes or until fish is opaque throughout.

 

AHI TUNA STEAK:

[Preferred] Sushi - This cut of tuna steak is sushi grade and can be eaten as such once fully thawed.

Air Fry - Cook in air fryer at 390°F for 15-25 minutes or until fully cooked, opaque throughout. Cut up, season, and enjoy!

Bake - Preheat oven to 350°F and bake for 10-20 minutes or until fully cooked.

Broil - Preheat broiler then place surface of tilapia 4 inches from heat. Cook roughly for 8 minutes or until fully cooked.

Grill - Season tuna with favorite spices and place on hot grill. Cook for 4-5 minutes before flipping and repeat until fully cooked.

Pan Fry - Preheat pan at medium heat and cook on medium for 15-25 minutes or until fully cooked.
NOTE: Thaw in refrigerator overnight (best), quick thaw by leaving in item packaging and submerging it in a bowl of cold water, or defrost by removing item from packaging and microwaving.

 

HALIBUT FILET:

[Editor's Choice] Air Fry - Brush with butter or substitute and cook in air fryer at 370°F for 10-20 minutes or until fully cooked, fish pierces easily. Cut up, season, and enjoy!

Grill - Brush with butter or substitute, season halibut with favorite spices, and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked, fish pierces easily.

Bake - Brush with butter or substitute, preheat oven to 350°F, and bake for 20-25 minutes or until fully cooked, fish pierces easily.

Broil - Brush with butter or substitute and preheat broiler then place surface of halibut 4 inches from heat. Cook roughly for 10-15 minutes or until fully cooked, fish pierces easily.

Pan Fry - Preheat pan at medium heat and cook on medium for 15-25 minutes or until fully cooked, fish pierces easily.

NOTE: Thaw in refrigerator overnight (best), quick thaw by leaving in item packaging and submerging it in a bowl of cold water, or defrost by removing item from packaging and microwaving.

 

SEA SCALLOPS:

Bake - Preheat oven to 375 degrees. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in a pan and place the pan in the oven. Bake for 12-15 minutes until white in color and slightly firm.

Broil - Place your scallops in a well greased pan about 4 inches from heat source. Brush the scallops liberally with melted butter or margarine. Cook until white in color and slightly firm.

Grill - Skewer scallops and brush with butter or substitute, season halibut with favorite spices, and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked.

Saute - Dip scallops in milk and lightly dust in flour. Melt enough butter in a skillet to cover bottom. Melt the butter, and place the scallops in warm butter. Cook until white in color and slightly firm.

 

UNCOOKED P&D SHRIMP: 

Boil - From frozen, bring unsalted water to a rolling boil. Add shrimp, return to boil, and cook for 2 minutes. Drain and rinse with cold water. Do not overcook.

 

LOBSTER TAILS:   

Broil - 

        1. In the whole shell: Thaw tails. Hold the shell in the palm of one hand and insert the point of kitchen shears between the hard upper shell and the soft underside membrane. Snip down each side and lift the membrane off. Grasp the tail in both hands and crack the shell firmly lengthwise. This cracking makes the shells lie flat during broiling. Preheat broiler 10 minutes or according to instructions given by manufacturer. Place tails shell side up, 4 inches below heat. Broil tails between 3-5 minutes, according to size. Serve in shell with melted butter or desired sauce.

        2. "Piggy Back": Thaw tails. Insert point of kitchen shears between meat and hard shell on back. Clip hard shell down the center, leaving tail "fan" intact. Do not remove the underside membrane. Gently open shell, separating it from the meat. Lift raw tail meat through split shell to rest outside of shell, leaving the meat attached to the "fan" end of shell. Preheat broiler and arrange shells, with meat riding "piggy back" on top, in a shallow broiling pan. Brush with melted butter and broil about 4 inches from heat. Allow approximately 6-10 minutes or until heated through.

Boiling - Drop lobster tails either thawed or frozen into a large pot of boiling water with 1 teaspoon salt for each quart. When water reboils, lower heat and begin counting time. Allow approximately 1 minute for each ounce of tail weight. Drain immediately and drench with cold water. Cut away under membrane with kitchen shears and work meat loose of the tail. Meat can easily be removed in one piece.

Bake - Thaw tails and remove underside membrane. Wrap each tail securely in heavy duty aluminum foil. Place in baking pan and bake in preheated (450°F) oven according to the following timetable: Weight Time to Bake 2oz/12min, 3oz/15min, 4oz/18min, 5oz/20min, 6oz/22min, 7oz/24min, 8oz/26min

How Do I Know When The Lobster Is Cooked? - Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked: * The meat inside the lobster will be firm, white and opaque. * The internal temperature will be 180 degress F (80°C) Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy. If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days. 

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