BROILING & PAN-SEARING

BROILING:
Oven technique for seafood portions of uniform thickness – thick or thin
1. Preheat broiler/oven
2. Spray-coat or foil line a baking sheet or broiler pan
3. Place seafood on pan
4. Brush with oil and season
5. Flip only very thick portions
6. Cook just until opaque throughout

SAUTÉING:
Quick cooking at medium-high heat – best for thinner seafood portions
1. Preheat pan to medium-high
2. Add oil or a combination of oil and butter to the pan
3. Add seafood to pan, skin side up, and cook until browned
4. Flip
5. Cook just until opaque throughout

PAN-SEARING:
Cook at high heat to quickly create a crust and seal in juices – best with
thicker seafood portions/cuts
1. Preheat pan – higher temperature
2. Preheat oven to 400ºF
3. Add oil or a combination of oil and butter to the pan
4. Season seafood lightly
5. Add seafood to pan, skin side up, and cook until browned
6. Flip
7. Finish thicker fillets in oven
8. Cook just until opaque throughout