Broiling seafood is easy, basic and satisfying. Just pop under the flames in a metal or tempered platter and check in a few minutes for firm white flaky fish. Fish, scallops, shrimp, squid are all delicate and cook protected in a 350 degree oven. Boiling and steaming are for the shear enjoyment of the natural flavors seafood provides. The American South has sub-tropical and tropical species available.
Many styles flourish here but southern fried seafood is king.
Piles of crabcakes, trout, scallops, shrimp, hush puppies and cole slaw are a legend. Gumbo's, stews, and Cajun crawdads have all leaped from local favorites to international fame. Pacific Rim seafood dishes still have a hold on our imaginations. Tropical seafood, spices, fruits, vegetables, and minds haven't exhausted the combinations yet. Marlin, conch, shark, and mahi combined with lemon grass, jerks, rubs, papaya, coconut, and mango fuse together for unique taste profiles.