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Yet most of us are hesitant to cook it. We have visions of dry, shriveled, smelly nuggets that nobody wants to eat. There are ways around that, though.
Read on for a few sure-fire winning tips on cooking better seafood.
Use the Right Equipment For stovetop grilling and sautéing, use a heavy, nonstick skillet or ridged stovetop grill pan with a tight-fitting lid. Heavy pans conduct heat more evenly. This means better-cooked food that isn't stuck to the pan.
Keep It Hot—But Not Too Hot Pans and oven/broiler must be hot (around 400º F) before you start cooking. To test the temperature of a stovetop pan, sprinkle a few drops of water on the skillet; if they immediately pop off the surface, you’re good to go. Vegetable oils are better than butter to use for cooking. Butter burns and smokes at lower temperatures.
Spare the Spices Avoid seasoning the fish with dry spices before placing it in the pan. Since the pan is very hot, the spices will burn and stick to the pan. The best bet is to season your seafood after you flip it, since seasoning mixtures containing salt, which draws moisture out of uncooked proteins.
Cook Just Until Done Fish turns from translucent to opaque as it cooks. To check for doneness, slide a sharp knife tip into the center of the thickest part of a cooking seafood portion, checking for color. Remove seafood from the heat just as soon as it turns from translucent to opaque throughout.
Keep the Kitchen Smelling Nice If you're concerned about that "fishy" odor that sometimes lingers after cooking seafood, there are a few tips to help. After cooking the fish, add some lemon juice or vinegar to the pan and let it simmer a few minutes. These acids help remove odors and purify the air. You may also want to light a candle in the kitchen; this also absorbs odors.
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We all know that seafood is one of the healthiest foods you can eat. And most of us really enjoy many different types of fish, shellfish and other assorted seafood. 
