Put a spin on summertime grilling by swapping out burgers for seafood. It's easy to cook as long as you know a few rules: Oil the grill rack well beforehand to prevent sticking, keep the flame a mid-distance, at least, from the fish or you'll wind up with a bone-dry entrée, and avoid using a fork to turn the meat—it can cause fillets to break apart and lose moisture. Serve with lemon wedges to enhance the taste.
Baja Fish Tacos (shown above)
Photographed for Landcruisers by Quentin Bacon
A quick sauté in the pan brings out a lot of flavor in a flash, without masking seafood's natural tastiness. You can keep seafood light and flaky by tossing it with a little olive oil and seasonings, or coat it in a bread-crumb crust and panfry for a perfectly browned piece of protein that's crispy on the outside and tender inside.
Thai Fish Cakes (shown above)
Photographed for Landcruisers by Mark Thomas
Broiling is a great method when you're short on time since it involves cooking the meat under high, direct heat. Preheat the oven as you prep and prepare a quick marinade—it will infuse the seafood with flavor and keep it moist. When broiling, opt for thick cuts of fish as well as those with a higher fat content to prevent dryness.
Asian Tilapia Salad (shown above)
Photographed for Landcruisers by Iain Bagwell
Poaching seafood can be tricky—you need to keep the liquid at a gentle simmer and the cooking time rather exact, otherwise you'll have a tough piece of fish on your hands. But when the liquid is the right temperature and well seasoned, the result is one flavor-packed dish. You can poach with water, wine or broth (low-sodium is best), making it an ideal method for chefs who want to steer clear of cooking with extra fat.
Tuscan Bass with Squash and Beans (shown above)
Photographed for Landcruisers by John Uher
Baking seafood is one of the simplest ways to prepare it and is nearly foolproof—as long as you have a kitchen thermometer at the ready to avoid overcooking. To keep your food in top form, use thin to medium cuts of fish, and wash and pat them dry before baking. Spread them with a light layer of olive oil or butter to seal in moisture.
Photographed for Landcruisers by Mark Ferri