How to Simply Cook Seafood

A fishmonger I know once told me to do as the U.S. Navy does, at least when it comes to cooking fish, and Keep It Simple, Stupid. Get it? The USDA recommends eating seafood at least 2x week but only 10 percent of Americans follow this guideline. Why? Because they don’t know how to prepare fish at home.

Seafood School Lesson #1: KISS your Fish!

Me, I eat a lot of seafood. I was fortunate to grow up in the Pacific Northwest where it’s abundant, but even now that I live in the landlocked Midwest, I still eat seafood 4-5 times a week. Not because it’s good for me—I mean it is, don’t misunderstand that statement … seafood, if eaten two times a week can significantly impact your health in so many positive ways that EVERY American should be doing so … BUT, truth be known, I eat seafood because I love it. L. O. V. E. it!!

And you should too.

Time and time again I hear people say they don’t like seafood. What gives?? Stop being so general! There are soooooo many types of seafood and sooooo many ways to prepare it. I promise, if you do as I do and aim for simplicity when cooking fish, you too will L.O.V. E. it. I promise.

So … put down the cookbooks and stop Googling or Pintristing (is that a word?) “How to cook fish” and heed the following advice … then drop me a line (that’s a pun people) and let me know how it worked out. Or if you have any questions, I’m happy to help—just like the folks at Butterball who man the phone lines on Thanksgiving (no, I’m not going to give you my phone number, but you can email me).

3 Steps to Cooking a Perfect Piece of Fish (EVERY TIME)

  1. Make a tinfoil “boat” by folding edges up on all four sides. Don’t worry, it doesn’t have to be a seaworthy boat, it just needs to keep its shape while perched on your counter and your grill or oven if you prefer.
  2. Put a few slices of butter, lemon and a little white wine in the “boat.” Place you fish, skin-side down, on top of the butter and wine. IF YOU WANT you can add a few fresh herbs but it’s entirely up to you. If I have them, I add them, if I don’t … right, you guessed it, I don’t.
  3. Transport your vessel (I’m loaded with puns today) to the grill and cook, lid closed, over medium heat for 15-20 minutes depending on the thickness of your filet. As a general rule of thumb, 7-8 minutes per 1-inch thickness will give you a medium-well finish. Note, DO NOT flip your fish … I mean you can, but why bother when you don’t need to?? Simplicity peeps … that’s what we’re aiming for.

Now you’re ready to enjoy … serve with whatever floats your boat ; ) I know … I’m killing it today!

And commit to eating more fish!! Take the Healthy Heart Pledge and make the commitment to up your health game and eat some kind of seafood 2xWeek! You go!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up next … the best side dishes to serve with seafood! 

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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