Myrtle Beach 55+ Myrtle Trace 55+

Myrtle Beach 55+ Myrtle Trace 55+ Conway, SC
May 20, 2018
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How to Broil and Steam Seafood

How to Broil Seafood: The best types of seafood for broiling are fillets or steaks, ľ-inch to 1- 1 Ĺ-inch thick, shrimp, scallops, and squid (preferably skewered)

The place to put the seafood when you are broiling it in the oven, is directly under the heating element. Preheat the broiler before you put the seafood in the oven. Place the rack inches from the element. Broiling cooks fish quickly, but to ensure that it stays moist during the cooking and doesnít dry out, marinate it. Good choices of fish for broiling are salmon, sea bass, bluefish, tuna, shark and sword fish.

1. Prepare a marinade, or lightly season with salt and pepper. Add the seafood to the marinade, and gently turn it to coat the seafood evenly. Marinade the fish in the refrigerator for 1-2 hours.
2. Preheat the broiler. Line the broiler pan with foil and lightly oil. Remove the seafood from the marinade and place it in one layer on the broiler pan.
3. Broil the seafood for half of its total cooking time. Turn and baste it from time to time with the marinade to keep it moist. Continue to broil until it is cooked in the center. Cooked seafood is opaque and not translucent in the center.

How to Steam Seafood: It is recommended that fillets, steaks, shellfish, or whole fish be used for steaming fish.

Prepare the seafood by placing a rack over boiling water in a cooking pan. You donít need any added fat for this wise good-health choice meal. For a complete meal in minutes, steam the vegetables beside the seafood.

1. Place the seafood in a steamer. Season it with salt and pepper.
2. Bring the water in the steamer to a boil and carefully add the seafood from the rack. Be sure that the fish does not touch the water. Cover tightly and close the lid.
3. Steam the seafood until it is done in the center. Make sure the center is opaque and not translucent.