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Moist heat cooking is more forgiving. It doesn't dry the food out as fast since it surrounds the fish with liquid or steam. Cooking with moist heat is ideal for the first-time seafood cook or the cook who doesn't have a lot of time to concentrate on cooking (as when little kids are running around). Pick sauces or flavorings that will compliment the flavor of the fish or seafood you are cooking. A thin white fillet of sole will get lost under a highly seasoned sauce, where a swordfish steak will stand up nicely.
Dry heat cooking requires more concentration, especially when grilling. You might want to put some kind of oil or melted butter on the fillets before they hit the grill or broiler. Some chefs will grill skin side down first, some will do flesh side down first. Just be very careful when flipping the fish over. Fish with a higher oil content (usually darker flesh fish) are popular in kabob fashion.
Just as with any other aspect of cooking, the more you do it, the more comfortable you'll become. Experience really is the best teacher!
Published 10/19/07
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Lots of people love seafood. And lots of people are also unsure of the best ways to cook it. Generally speaking, cooking seafood can be divided into two categories: moist heat or dry heat cooking.
