Get inspired with easy-to-follow cooking tips for your favorite cuts of beef, poultry, pork, fish and seafood.
Whether you’re exploring a new cooking method or trying something for the first time, Festival Foods is here to help. Check out our tips for preparing products from our Meat & Seafood Department and discover recipes you’re sure to love.
Beef
Spoon Roast & Chuck Roast
Preparation: Remove from packaging and refrigeration 30 to 45 minutes before cooking. Pat dry, then season with salt and pepper or seasonings of choice.
Cooking Methods
- Air fryer: Preheat the air fryer to 380°. Place the roast in the basket and cook for 40 to 42 minutes, flipping about 15 minutes into cooking. Remove the roast from the air fryer when the internal temperature reaches your desired level of doneness. Internal temperature will be 125° for rare, 135° for medium-rare, 140° for medium, 145° for medium-well, 155° for well and 160° for well-done.
- Braise: Preheat the oven to 325°. Heat a large oven-safe pot over medium-high heat and sear the roast for 3 to 4 minutes per side. Add aromatics and 2 to 3 cups of liquid (broth, wine or both). Cover and cook in the oven for 2 1/3 to 3 hours, or simmer on low on the stovetop for the same time, until fork-tender. Internal temperature should reach 195-205°.
- Oven: Preheat the oven to 325°. Place the roast in a covered roasting pan or Dutch oven. Add 1 to 2 cups of broth or water to keep the roast moist. Cover tightly with a lid or foil and roast for 3 to 4 hours, or until the meat is fork-tender. Let rest for a few minutes before slicing or shredding.
- Slow cooker: Place the roast in a slow cooker and add 1 to 2 cups or broth, water or other cooking liquid. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until meat is tender and easily pulls apart. Remove and shred or slice before serving.
- Smoker: Preheat the smoker to 225°. Season the roast and place it directly on the grates. Smoke for 4 to 6 hours, or until the internal temperature reaches about 165°. Wrap the roast in foil or butcher paper and continue cooking until it reaches 195 to 205°. Rest for 20 to 30 minutes before shredding or slicing.
Wine Pairing: Cabernet Sauvignon
Steak
Preparation: Remove from packaging and refrigeration 20 to 30 minutes before cooking. Pat dry. Season the steak with salt and pepper.
Cooking Methods
- Air fryer: Preheat the air fryer to 400° and place the steak in the basket. Cook for about 10 minutes, depending on thickness, and flip halfway. Internal temperature will be 125° for rare, 135° for medium-rare, 145° for medium, 155° for medium-well and 160° for well.
- Grill: Preheat grill to high heat. Oil grill grates and place the steaks over the direct heat. Cook, flipping once or twice, until desired doneness. Typically, it takes 6 to 8 minutes for rare, 7 to 10 minutes for medium-rare, 10 to 12 minutes for medium, 11 to 13 minutes for medium-well and 12 to 15 minutes for well.
- Oven: Preheat oven to 375°. Heat a large oven-proof skillet over medium-high heat. Add steak and sear for 2 to 3 minutes per side. Place in the oven and cook for about 5 to 15 minutes, depending on desired doneness. Remove from the oven and rest for 5 to 7 minutes, as the steak will continue to cook after being removed from the oven. Internal temperature will be 125° for rare, 135° for medium-rare, 140° for medium, 145° for medium-well and 155° for well.
- Stove: Heat the skillet over medium heat. Cook the steak for 4-7 minutes on each side, depending on desired doneness. Remove from the pan and rest for 5 to 7 minutes; the steak will continue to cook. Internal temperature will be 125° for rare, 135° for medium rare, 140° for medium, 145° for medium well and 155° for well.
Wine Pairing: Cabernet Sauvignon
Prime Rib
Preparation: Remove from packaging and refrigeration 20 to 30 minutes before cooking. Pat dry and season the prime rib with salt and pepper or seasonings of choice.
Cooking Methods
- Oven: Preheat the oven to 450°. Place the seasoned roast fat side up on a roasting pan, and roast for 15 minutes to develop a crust before reducing the heat to 325° and roasting for another 10 to 15 minutes per pound. Remove from the oven when the internal temperature reaches your desired doneness. Let the roast rest 20 to 30 minutes before slicing. The internal temperature will be 120° for rare, 130° for medium-rare, 135° for medium, 140° for medium-well, 150° for well and 160° for well-done.
- Smoker: Preheat the smoker to 225°. Place the seasoned roast directly on the grates, fat side up, and smoke for 3 1/2 to 5 hours, or until the internal temperature reaches your desired doneness. For a crust, increase the heat to 400° for the final 10 to 15 minutes. Remove and rest for 20 to 30 minutes before slicing. Internal temperature will be 120°
- for rare, 130° for medium-rare, 135° for medium, 140° for medium-well, 150° for well and 160° for well-done.
Wine Pairing: Cabernet Sauvignon
Poultry
Dad's Chicken Breast
Preparation: Remove from packaging and pat dry. Rub both sides with olive oil and season the chicken breast with salt and pepper or seasonings of choice.
Cooking Methods
- Air fryer: Preheat air fryer to 375°. Place the chicken breast into the air fryer basket and cook until the internal temperature reaches 165°, about 16-18 minutes. Flip halfway through.
- Grill: Preheat the grill to medium-high heat (400°). Place the seasoned chicken on the grill and cook for 5 to 7 minutes per side, flipping once, until grill marks form, and the chicken is cooked through. Remove when the internal temperature reaches 165°. Let the chicken rest for 5 minutes before serving.
- Oven: Preheat the oven to 375°. Place the seasoned chicken in a baking dish and bake for 20 to 30 minutes, depending on thickness, until cooked through. Remove when the internal temperature reaches 165°. Let the chicken rest for 5 minutes before serving.
- Pressure cooker: Add 1 cup of chicken broth or water to the pot. Place the chicken breast in the pot, making sure it is partially submerged in the liquid, and secure the lid of the pressure cooker. Set the pressure cooker to cook on high pressure. Cooking times may vary based on the weight of the chicken (6 to 8 oz. takes approximately 8 to 10 minutes, 10 to 12oz. takes approximately 10 to 12 minutes). Once the chicken has cooked, either use quick release (carefully turn the pressure release valve to vent to release steam quickly) or natural release (allow the pressure to decrease naturally for about 5 to 10 minutes), then carefully vent any remaining steam.
- Stove: Heat a cast-iron skillet over medium-high heat and add a small amount of oil. Place the chicken in the skillet and cook for 5 to 7 minutes per side, until golden brown and cooked through. Reduce the heat if needed to prevent burning. Remove when the internal temperature reaches 165°. Let the chicken rest for 5 minutes before serving.
Wine Pairing: Chardonnay
Game Day Wings
Preparation: Remove from packaging and pat dry. Drizzle with olive oil and season with salt and pepper or your seasoning of choice prior to cooking, or toss in your favorite wing sauce after cooking.
Cooking Methods
- Air fryer: Preheat the air fryer to 400°. Arrange the wings in a single layer in the air fryer basket and air fry for 8 minutes, then flip the wings and air fry for another 8 minutes.
- Oven: Preheat the oven to 425°. Place the wings on a wire rack over a baking sheet and bake for 40 to 50 minutes, flipping halfway through, until crispy and cooked through. Remove when the internal temperature reaches 165°.
- Pressure cooker: Add 1 cup of chicken broth or water to the pot. Place the wings in the pot, making sure it is partially submerged in the liquid, and secure the lid of the pressure cooker. Set the pressure cooker to cook on high pressure for approximately 10-15 minutes. Once the wings are cooked, either quick release (done by carefully turning the pressure release valve to venting to release steam quickly) or natural release (done by allowing the pressure to decrease naturally for about 5-10 minutes, then carefully vent any remaining steam).
- Smoker: Preheat the smoker to 225°. Place the wings on the grates and smoke for 1 1/2 to 2 hours. Increase the heat to 375° or transfer to a hot grill for 5 to 10 minutes to crisp the skin. Remove when the internal temperature reaches 165°.
Beer Pairing: Lager or pilsner
Click here for Game Day Wings recipes.
Pork
Ham
Preparation: Remove from the packaging and follow cooking instructions.
Cooking Methods
- Grill: Preheat the grill to medium heat. Place the ham on a large piece of aluminum foil. If desired, coat with glaze or sauce. Wrap foil securely around the ham, sealing all the edges together. Place the ham in a disposable pan. Place the pan over direct heat and grill for approximately 13 to 15 minutes per pound. Remove the ham from the grill and let it rest 20 to 30 minutes before slicing.
- Oven: Preheat the oven to 300°. Place the ham in a baking pan and cook approximately 13 to 15 minutes per pound, or until the ham reaches an internal temperature of 145°.
- Slow cooker: Place the ham in the slow cooker with 1/2 to 1 cup of liquid (water, juice or broth). Cover and cook on low for 4 to 6 hours, until the ham is heated through and tender. Brush with glaze during the last 30 to 60 minutes if desired. Remove the ham when the internal temperature reaches 140°.
- Smoker: Preheat the smoker to 225°. Place the ham on the grates and smoke for 3 to 5 hours, depending on size, until heated through. Brust with glaze during the last hour if desired. Remove the ham when the internal temperature reaches 140°. Let the ham rest for 10 to 15 minutes before slicing.
Wine Pairing: Sauvignon Blanc
Pork Chops
Preparation: Remove from the packaging. Rub each unflavored pork chop with olive or canola oil. Season unflavored pork chops with salt, pepper and/or your preferred seasoning.
Cooking Methods
- Air fryer: Preheat the air fryer to 375°. Place pork chops in the basket in a single layer and cook for 10 to 14 minutes, flipping halfway, until cooked through. Remove when the internal temperature reaches 145°. Let the pork chops rest for 5 minutes before serving.
- Grill: Preheat the grill to medium-high heat. Sear each side of the pork chops for 2 minutes over direct heat. Move the pork chops to an upper rack or indirect heat. Reduce the heat to medium, close the lid and cook approximately 15 minutes or until the pork chops reach an internal temperature of 145°.
- Oven: Preheat the oven to 400°. Lightly grease a baking sheet. Place the seasoned and oiled pork chops onto the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes, or until the pork chops reach an internal temperature of 145°. Remove from heat, cover loosely and let rest 5 minutes.
- Stove: Heat oil in a medium skillet over medium-high heat. Cook until golden, about 2 to 3 minutes. Flip the pork chops to cook the opposite side. Reduce the heat to low and cook 5 to 12 minutes or until the pork chops reach an internal temperature of 145°. Remove from heat, cover loosely and let rest for 5 minutes.
Wine Pairing: Pinot Noir
Pork Tenderloin
Preparation: Remove from the packaging, drizzle the pork tenderloin with olive oil, season with salt and pepper and add additional seasoning if desired.
Cooking Methods
- Air fryer: Preheat the air fryer to 375°. Place the tenderloin in the basket and cook for 18 to 22 minutes, flipping halfway, until cooked through. Remove when the internal temperature reaches 145°. Let the pork tenderloin rest for 5 to 10 minutes before slicing.
- Grill: Preheat the grill to high heat. Oil the grill grates. Grill for 25 to 30 minutes, turning once, until the internal temperature reaches 140°. Let it rest for 10 minutes on a cutting board until the internal temperature reaches 145°. Slice and serve.
- Oven: Preheat the oven to 375°. Spray a pan with cooking spray and place the tenderloin in the pan. Bake for 25 to 30 minutes or until the internal temperature reaches 140°. Let rest for 10 minutes on a cutting board until the internal temperature reaches 145°. Slice and serve.
Wine Pairing: Zinfandel
Pork Tender Roast
Preparation: Remove from the packaging. Rub oil on the pork tender roast and season with salt and black pepper; add additional seasonings if desired.
Cooking Methods
- Oven: Preheat the oven to 450°. Place the pork tender roast fatty side up in a large roasting pan or a cast-iron Dutch oven. Cook for 30 to 45 minutes. Reduce the oven temperature to 350° and add vegetables if desired. Continue cooking for an additional 2 to 2 1/2 hours, or until the internal temperature reaches 145°.
- Pressure cooker: Sear the roast on all sides in the pressure cooker. Deglaze the pan with 1 cup of water or broth. Add in vegetables if desired. Close the lid, turn the vent to sealing and cook on high pressure for 60 minutes. Allow the pressure to release naturally for 15 minutes. Use a quick-release method to release the remaining pressure.
- Slow cooker: Place the roast in a slow cooker insert. Add 1 cup of water or broth. Add in vegetables if desired. Cook on low for about 8 hours, or until the internal temperature reaches 145°.
Wine Pairing: Pinot Noir
BBQ Ribs
Preparation: Remove from the packaging. Remove the membrane covering the bone side of each rack. Season the ribs with salt and black pepper, or add a dry rub if desired. Coat with your favorite BBQ sauce.
Cooking Methods
- Grill: Preheat the grill to medium heat. Wrap the ribs tightly in heavy-duty foil. Cook over indirect heat for 30 minutes on each side. Move to direct heat and cook for an additional 20 to 30 minutes or until the ribs reach an internal temperature of 145°. Open the foil, brush on additional BBQ sauce and cook for 5 to 10 minutes or until caramelized.
- Oven: Preheat the oven to 300°. Spray a pan or foil with cooking spray. Place the ribs in a pan or foil and cover tightly with foil. Bake for 2 1/2 hours or until the ribs reach an internal temperature of 145°. Baste with additional BBQ sauce and broil for 3 to 5 minutes to caramelize.
- Smoker: Preheat the smoker to 225°. Place the seasoned ribs on the grates and smoke for 3 hours, then wrap them in foil with a small amount of liquid and cook for another 2 hours. Unwrap, brush with BBQ sauce and smoke for an additional 30 to 60 minutes to set the sauce. Remove when the internal temperature reaches 195° to 203°. Let the ribs rest for 10 minutes before serving.
Wine Pairing: Zinfandel Syrah
Ribs on a Stick
Preparation: Remove from the packaging. Season the ribs with salt and pepper. Add additional seasonings if desired. Use the grill option for best results.
Cooking Methods
- Grill: Allow the ribs to come to room temperature. Preheat the grill to medium-high heat. Grill the ribs over direct heat, covered for approximately 20 minutes, flipping every 5 minutes. Grill to an internal temperature of 145 to 150°. Brush with BBQ sauce during the last couple of minutes to caramelize the sauce. Let the ribs rest for 5 minutes before serving. Another method is to grill over indirect heat for 1 to 1 1/4 hours, turning once. Brush with BBQ sauce.
- Oven: Preheat the oven to 325°. Place the ribs in a baking pan, cover and bake for 1 to 1 1/2 hours. Add BBQ sauce and bake uncovered for an additional 1/2 hour or until ribs reach an internal temperature of 145 to 150°. Let them rest for 5 to 10 minutes before serving.
Wine Pairing: Rosé
Stuffed Pork Chops/Steaks
Preparation: Remove from the packaging and rub the stuffed meat lightly with olive oil, season with salt and pepper. Add additional seasonings if desired.
Cooking Methods
- Air fryer: Preheat the air fryer to 360°. Place the stuffed pork chops in the basket and cook for 18 to 22 minutes, flipping halfway, until cooked through. Remove when the internal temperature reaches 145°. Let the pork chops rest for 5 to 10 minutes before serving.
- Grill: Preheat the grill to medium heat. Grill the stuffed chops/steaks over direct heat for 4 to 5 minutes on each side, or until the internal temperature reaches 165°.
- Oven: Preheat the oven to 350°. Place the stuffed chops/steaks in a baking dish in a single layer. Bake for 40 to 60 minutes, or until the internal temperature reaches 165°.
Wine Pairing: Sauvignon Blanc or Merlot
Fish, Seafood and Shellfish
Fish Fillets
Preparation: Remove from the packaging. Season the fish with salt and black pepper. If breading, coat the fish with breadcrumbs or a seasoned flour mixture.
Cooking Methods
- Air fryer: Preheat the air fryer to 375°. Place the fillets in the basket in a single layer and cook for 8 to 10 minutes, depending on thickness, until the fish flakes easily with a fork. Remove when the internal temperature reaches 145°.
- Grill: Preheat the grill to medium-high heat. Oil the grill grates and place the fish over direct heat. Grill each side for about 4 to 5 minutes or until the fish reaches an internal temperature of 145°.
- Oven: Preheat the oven to 350°. Spray a baking sheet or baking dish with cooking spray, and bake the fish until golden brown and cooked through, about 10 to 15 minutes for 1/2-inch thick fillets and 12 to 17 minutes for 1-inch thick fillets.
- Stove: Heat 1 to 2 inches of vegetable oil in a large skillet over medium-high heat. Gently set the coated fish into hot oil and cook for 5 minutes per side or until the fish is golden brown and cooked through. Remove and drain the fish on a paper towel.
Wine Pairing: Chardonnay
King Crab & Snow Crab
Preparation: Remove from the packaging. Lightly rinse the crab legs, making sure there is no leftover dirt or sand. Lightly coat the shells in olive oil and season them with Old Bay Seasoning or seasonings of choice.
Cooking Methods
- Air fryer: Preheat the air fryer to 375°. Place the crab legs in the air fryer and cook for 5 to 7 minutes. The shells should be hot to the touch, and the internal temperature should be at least 145°.
- Boil: Bring a large pot of salted water to a boil. Add the crab legs and cook for 4 to 6 minutes for pre-cooked legs, or 10 to 12 minutes for raw legs. Boil until heated through, and the internal temperature reaches 145°. Remove and serve with melted butter or sauce.
- Oven: Preheat the oven to 375°. Wrap the crab legs in foil with a splash of water or butter. Bake for 7 to 10 minutes for pre-cooked legs, or 15 to 20 minutes for raw legs. Bake until heated through, and the internal temperature reaches 145°.
- Pressure cooker: Place a trivet in the pressure cooker and add 1 1/2 cups of water. Place the crab legs on the trivet, seal the lid and cook on high pressure for 3 minutes. Allow 10 minutes for the pressure to build. Release the pressure carefully using the quick-release method, then unlock and remove the lid. The internal temperature should be at least 145°. Squeeze lemon juice on top and serve with melted butter.
- Steam: Fill a pot with 1 to 2 inches of water and bring to a boil. Place the crab legs in a steamer basket over the water and cover. Steam for 5 to 7 minutes for pre-cooked legs, or 12 to 15 minutes for raw legs. Steam until heated through, and the internal temperature reaches 145°.
Wine Pairing: Chardonnay or Sauvignon blanc
Lobster & Crab Cakes
Preparation: Remove from the packaging. Lightly rinse the lobster, making sure there is no leftover dirt or sand.
Cooking Methods
- Air fryer: Preheat the air fryer to 375°. Air fry the lobster or crab cakes for 16 to 18 minutes, flipping halfway through, until the internal temperature reaches at least 165°.
- Oven: Preheat the oven to 400°. Place the crab cakes on a greased baking sheet and bake for 12 to 15 minutes, flipping halfway, until golden brown and heated through.
- Pan-sear: Heat a skillet over medium-high heat and add 1 to 2 tablespoons of oil. Place the cakes in the skillet and cook for 3 to 4 minutes per side, until golden brown and heated through.
Wine Pairing: Chardonnay or Sauvignon Blanc
Mussels and Clams
Preparation: Remove from the packaging. Lightly rinse the mussels or clams, making sure there is no leftover dirt or sand.
Cooking Methods
- Oven: Preheat the oven to 375°. Place the mussels or clams in a baking dish with a small amount of liquid (water, broth or wine). Cover with foil and bake for 10 to 12 minutes until the shells open. Discard any that remain closed.
- Pressure cooker: Add 1 cup of white wine, 2 cloves of garlic and 2 pounds of mussels or clams. Mix well. Place the mussels or clams on top of the steamer tray. Set to high pressure for 4 minutes, ensuring the vent is sealed. Do a quick release when the mussels or clams are done cooking. The mussels or clams should have an internal temperature of 145°.
- Sauté: Heat a skillet over medium heat with 1 to 2 tablespoons of oil or butter. Add shucked mussels or clams, and cook for 3 to 5 minutes, stirring until the internal temperature reaches 145°.
- Steam: Fill a large pot with 1 to 2 inches of water, broth or wine, and bring to a boil. Add the mussels or clams and cover. Steam for 5 to 7 minutes, shaking the pot occasionally, until the shells open. Discard any that remain closed.
Wine Pairing: Chardonnay, Pinot Gris or Sauvignon Blanc
Salmon
Preparation: Remove from the packaging. Rub both sides with olive oil, then add seasonings of your choice.
Cooking Methods
- Air fryer: Preheat the air fryer to 400°. Place the salmon in the air fryer for 7 to 9 minutes, depending on the level of doneness desired. Internal temperature will be 120° for rare, very soft and delicate; 125° for medium rare, moist and flaky; 130° for medium, no longer translucent and firmer flakes; 135° for medium-well, slightly dry; 140° for well-done, slightly dry and firm; and 145° for well-done, dry and flaky.
- Grill: Preheat the grill to medium-high heat (400°). Oil the grates and season the salmon before placing skin-side down. Grill for 4 to 6 minutes per side, depending on thickness, until the fish flakes easily with a fork. Remove when the internal temperature reaches 145°.
- Oven: Preheat the oven to 400°. Place the salmon on a baking sheet or in a baking dish and bake for 12 to 18 minutes, depending on thickness, until the fish flakes easily with a fork. Remove when the internal temperature reaches 145°.
- Pan-sear: Heat a skillet over medium-high heat and add a small amount of oil. Season the salmon and place skin-side down. Sear for 4 to 6 minutes per side, depending on thickness, until the fish flakes easily with a fork. Remove when the internal temperature reaches 145°.
- Pressure cooker: Pour 1 cup of water into the pressure cooker and place a rack on top. Place the salmon skin-side down on the rack, then secure the lid and cook on high pressure for 3 minutes. It will take about 10 minutes for the pressure to build. Once the timer goes off, quickly release the pressure.
Wine Pairing: Pinot Noir or Chardonnay
Scallops
Preparation: Remove from the packaging. Pat dry and season with seasonings of choice.
Cooking Methods
- Air fryer: Preheat the air fryer to 400°. Place the scallops in the air fryer and cook for 6 minutes, flipping halfway through, or until the internal temperature reaches between 125° to 130°.
- Grill: Preheat the grill to medium-high heat (400°). Thread the scallops onto skewers or place them on a grill-safe pan. Grill for 2 to 3 minutes per side, until opaque and lightly charred.
- Oven: Preheat the oven to 400°. Place the scallops in a baking dish and season. Bake for 10 to 12 minutes until the centers are opaque and just cooked through.
- Pan-sear: Heat a skillet over medium-high heat and add 1 to 2 teaspoons of oil or butter. Pat scallops dry, season and place in the skillet. Cook for 2 to 3 minutes per side, until a golden crust forms and the center is opaque.
Wine Pairing: Chardonnay, Pinot Gris or Sauvignon Blanc
Shrimp
Preparation: Remove from the packaging. Season the shrimp with salt and black pepper, or your seasoning of choice.
Cooking Methods
- Air fryer: Preheat the air fryer to 375°. Place the shrimp in the basket in a single layer and cook for 5 to 7 minutes, shaking halfway through, until pink and opaque.
- Grill: Preheat the grill to medium heat. Oil the grill grates before placing skewered shrimp over direct heat. Grill, flipping once, until the shrimp are pink and opaque, approximately 2 to 3 minutes per side.
- Oven: Preheat the oven to 350°. Spray a pan or foil with cooking spray. Place the shrimp in the pan or foil and bake. Baste the shrimp occasionally with melted butter or oil and cook until pink and opaque, about 20 to 25 minutes.
- Stove: Heat oil or butter in a large pan over medium-high heat. Add the shrimp to the pan and sauté, stirring occasionally. Cook until the shrimp are pink and opaque, about 4 to 5 minutes.
- Stove: Bring a large pot of salted water to a boil before adding in fresh lemon juice and the shrimp. Boil until the shrimp are pink and opaque, about 2 to 3 minutes for small to medium shrimp and 3 to 5 minutes for larger shrimp. Remove the shrimp and place them into an ice water bath. Drain before serving.
Wine Pairing: Rosé or Chardonnay
Tuna Steaks & Swordfish
Preparation:Remove from packaging and refrigerate 20 to 30 minutes before cooking, then pat dry with a paper towel. Brush the fish with olive oil and season with salt, black pepper, and other seasonings of your choice.
Cooking Methods
- Grill: Preheat the grill to medium-high heat (400°). Grill the fish on each side for about 3 minutes or until cooked to desired doneness. Internal temperature will be 125° for medium-rare, 140° for medium-well and 145° for well. Let rest for 5 to 10 minutes before serving.
- Oven: Preheat the oven to 400°. Place the seasoned steaks on a baking sheet or in a baking dish. Bake for 8 to 12 minutes, depending on thickness and desired doneness.
- Stove: Preheat a heavy skillet to medium-high heat. Sear the fish on each side for about 3 minutes or until cooked to desired doneness. Internal temperature will be 125° for medium-rare, 140° for medium-well and 145° for well. Let the fish rest for 5 to 10 minutes before serving.
Wine Pairing: Chardonnay or Pinot Noir
Whole Fish
Preparation: Remove from the packaging. Season the fish cavity with salt, black pepper, lemon and herbs. Coat the outside of the fish in oil or butter.
Cooking Methods
- Grill: Preheat the grill to medium-high heat (400°). Oil the grill grates before placing the fish over direct heat. Grill for 12 to 15 minutes, flipping once, until the fish is slightly charred and cooked through.
- Oven: Preheat the oven to 400°. Clean and season the fish, and place it on a baking sheet or in a roasting pan. Roast for 20 to 30 minutes, depending on size, until the fish flakes easily with a fork and the eyes are opaque.
Wine Pairing: Chardonnay
