6 simple ways to prepare GO WILD seafood.
Here are a six simple and healthy ways to prepare GO WILD™ seafood. Whichever cooking method you choose, rinse the seafood and blot dry prior to cooking. If you're looking for additional inspiration, check out our fabulous GO WILD™ recipe collection!
Grilling is ideal for shrimp, scallops and salmon.
When grilling these GO WILD™ selections, keep a close watch—grilling each side to perfection takes just a few minutes.
- Preheat grill on high heat.
- Brush the fish lightly with oil or spray with nonstick cooking spray.
- Place seafood near the edge of the grill, away from the hottest part of the fire.
- Start checking for color and doneness after a few minutes once the seafood starts to release some of its juices.
- Flip over when you see light grill marks forming.
TIP: Use a cedar plank if available for even more flavor. Simply soak the plank in water for 10 minutes and lay it on the grill to preheat. Then lay the seafood on the planks, close grill and cook for 8-10 minutes.
Too chilly for outdoor grilling?
Try broiling instead; this is an especially great cooking method for fish if your want a fast, simple, hassle-free preparation with delicious results.
Grilling lends your GO WILD™ fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.
- Sprinkle both sides of fish with oil, salt and pepper.
- Place on a foil-lined baking sheet and broil 5–6" from heat, just until it is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.
Nothing is easier than baking GO WILD™ fish! Plus it's super healthy, especially prepared this way.
- Heat oven to 375°F.
- Grease bottom of rectangular 11" x 7" x 1½" pan.
- Place fillets in pan. (If you are baking flaky white fish, add a small amount of liquid such as water, lemon juice and olive oil under the fillets to keep them moist.)
- Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
TIP: Place your favorite vegetables on a piece of foil. Add salt, pepper, lemon juice, butter and a little water. Wrap to form a pouch, bake in the oven for 15-20 minutes at 400⁰ F.
This gentle cooking method is ideal for salmon, shrimp and scallops, as it keeps the seafood moist without masking its flavor.
Don't poach flaky white fish as it may break apart.
To poach, use vegetable or chicken stock, or make your own "court bouillon," a homemade broth of aromatic herbs and spices.
- Be sure to bring the poaching liquid to a boil first, using enough to ultimately cover the seafood. Then carefully lay the seafood in the hot liquid, which will ensure proper cooking time and doneness. Use a pan large enough to lay seafood down flat.
- If you see any bubbles coming up from the bottom of the pan, it’s too hot; the liquid should “shimmer” rather than bubble. The ideal poaching temperature is between 165° and 180° F (74° to 82° C).
- Poach for approximately 10 minutes.
TIP: Poaching in olive oil is a great way to bring out GO WILD's fantastic fresh, wild flavor and keep it moist.
Another gentle cooking method is steaming,
a great way to prepare such mild-tasting fish as GO WILD™ Alaska Flounder or GO WILD™ Ocean Perch.
- Rub the fish with spices, chopped herbs, ginger, garlic and chili peppers to infuse flavor while it cooks.
- Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie flat.
- Pour about 1½" of water into the pan.
- Place the steamer over the water, cover the pot, and bring the water to a boil.
- Begin checking the fish for doneness after 10 minutes.