Sautéing sea bream fillets results in delicious, crisp skin. Start the fillets skin-side down in a hot skillet with a little bit of olive oil. Cook about 2-3 minutes, until the flesh turns opaque about two-thirds of the way up the sides. Flip the fillets and cook about 1 minute more. To achieve a bit of crust, you can dredge the fish in flour before frying. Season the flour with salt & pepper or use your favorite spice blend.
Red Snapper is a firm textured fish with a sweet, nutty flavor that is very adaptable to many cuisines. The fillets may be baked, sautéed, or grilled and go well with many sauces and accompaniments, from mild to intense.
Corvina has a mild, sweet taste. Its firm, large-flaked flesh is pale pink when raw, but cooks up white. Try Corvina broiled, baked, sautéed, poached, or grilled.
Spanish chefs like to quickly sear fresh tuna loin on both sides (vuelta y vuelta) on a hot plancha. You also could do this in a cast iron skillet or on a grill. Another typical Spanish preparation is atún encebollado, where the fish is slow cooked in a skillet, smothered in onions sautéed with a touch of sherry vinegar.
Swordfish is among the meatiest of all seafood. Its color can range from white or ivory to pink or orange, but cooking turns all swordfish beige. Bake, broil, grill, sauté, or smoke swordfish. Its moist, meaty texture makes it ideal for kebabs.
