Poaching
Submerge seafood in poaching liquid to cook - great for any seafood species
- Add water/court bouillon to large pan and simmer
- Turn off heat
- Add seafood to liquid, skin side down - seafood should be mostly covered by the poaching liquid
- Return heat to a simmer - liquid should simmer, not boil
- Cover pan tightly
- Cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish
- Turn off heat and let seafood rest 5 minutes
- Remove from heat just as soon as seafood is opaque throughout