Cooking fish shouldn't be scary or complicated. When I cook for my family, I keep it simple. Start by defrosting your fish in the fridge a full day before you plan to cook. A sprinkle of salt, a dash of olive oil and a crack of fresh black pepper should do for seasoning. Now it’s time to turn up the heat (see suggested cooking times below). A quick pot of rice (or any starch) and whatever vegetables you have on hand and you’re good to go for a delicious and healthy meal.
- Sean (Founder)
Gulf of Maine Redfish
Bake: Skin side down for 9-11 minutes on a lightly-oiled baking sheet at 325F.
Saute: Skin down down for 5 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 1 minutes before removing from heat.
Wild Gulf Shrimp
Poach: Bring lightly-salted water to a high boil (with stock vegetables or broth, if desired). Add shrimp and turn off the heat. Let shrimp sit for 6-8 minutes before removing.
Saute: Pre-heat a lighlty-oiled pan on medium-high heat. Add shrimp and cook for 2 minutes on each side before removing from heat.
Alaska Sockeye Salmon
Bake: Skin side down for 10-12 minutes on a lightly-oiled baking sheet at 325F.
Saute: Skin down down for 3-4 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 30 seconds before removing from heat.
Northwest Pacific Cod
Bake: 9-11 minutes on a lightly-oiled baking sheet at 325F.
Saute: 5 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 1 minutes before removing from heat.
Alaska Coho Salmon
Bake: Skin side down for 10-12 minutes on a lightly-oiled baking sheet at 325F.
Saute: Skin down down for 3-4 minutes in a lightly-oiled, pre-heated pan on medium-high heat. Flip, let stand for 30 seconds before removing from heat.