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SAUTEING & PAN-SEARING SEAFOOD

Seafood Types

Seafood for Sauteing & Pan-Searing:

  • Amberjack
  • Cod
  • Flounder
  • Shrimp
  • Grouper
  • Grunt
  • Haddock
  • Kingclip
  • Kingfish
  • Clams
  • Mahi-Mahi
  • Mullet
  • Mussels
  • Ocean Perch
  • Snapper
  • Spanish Mackerel
  • Tilapia
  • Tuna
  • Whiting
  • Scallops
  • Catfish
  • Oysters

Utensils:

  • Pan-searing pan (large heavy-gauge sauté pan)
  • Meat thermometer
  • Tongs
  • Spatula
  • Knife
  • Prep and serving platters
  • Heavy skillet (oven-proof)

Instructions:

  1. Sautéing, or pan frying, is somewhat similar to stir frying. Sautéed seafood is cooked over medium high heat. The seafood is browned on one side and is then turned over to finish cooking on the other side.
  2. Carefully pat the seafood dry to keep any splattering during cooking to a minimum. If desired, lightly dust with a coating of your choice.
  3. Try lightly coating the seafood with flour, fine cornmeal, breadcrumbs or finely chopped nuts for a crisp outside and tender inside.
  4. Try using a skillet with a non-stick surface to avoid using a lot of oil for cooking.
  5. Heat a small amount of oil or butter in a heavy skillet over medium heat. Add the seafood and cook until browned.
  6. Turn the seafood and continue cooking until well browned and opaque through the thickest part. A good rule of thumb is to cook seafood 10 minutes per inch thickness.
 
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