How to Prepare Frozen Mixed Seafood

Transfer the frozen seafood into a bowl and cover the bowl with plastic wrap. Place the seafood in the refrigerator for 24 hours to defrost.

Remove the defrosted frozen seafood from the refrigerator and place it in a colander. Rinse the seafood under cold water to remove bacteria.

Bring sauce or water to a boil in a saucepan on medium heat. Pour the mixed seafood in the sauce or boiling water. Place a lid on the pot and boil the mixed seafood for about eight minutes total. Check the seafood throughout the cooking time. Boil the mixed seafood for about three minutes after the shells open.

Remove the seafood from the sauce or water with tongs or a ladle with slits in it to remove excess water or sauce.

Transfer the frozen seafood into a bowl and cover the bowl with plastic wrap. Place the seafood in the refrigerator for 24 hours to defrost.

Remove the defrosted frozen seafood from the refrigerator and place it in a colander. Rinse the seafood under cold water to remove bacteria.

Pour cold water into a bowl. Soak skewers in the cold water for about 20 minutes to prevent skewered mixed seafood from burning when placed on the grill.

Pour marinade into a zip-lock bag, if desired. Place the mixed seafood in the bag and put the bag in the refrigerator for 10 to 20 minutes.

Grease your grill rack with non-stick cooking spray or oil, if cooking a thick fish fillet such as tuna or swordfish to prevent it from sticking. Line the grill with tinfoil if cooking a delicate fish such as tilapia or snapper.

Preheat your grill to a medium heat of 350 degrees Fahrenheit.

Remove the seafood from the refrigerator. Separate the mixed seafood because each type requires a different amount of grilling time. Place shellfish such as oysters, mussels and clams together in a bowl. Place fish fillets on a plate. Skewer shrimp and scallops.

Grill fish fillets for about 10 minutes until the fish appears opaque. Flip the fillet halfway through the cooking time, remove from the heat and serve.

Cover the grill and grill the shellfish for 3 to 10 minutes, depending on the size, until the shells open, indicating the shellfish is cooked. Remove the shellfish from the grill and serve.

Place the shellfish and the skewered shrimp and scallops on the grill rack. Grill the skewered seafood for about 3 minutes, turning the skewers halfway through the cooking time for even grilling.

Transfer the frozen seafood into a bowl and cover the bowl with plastic wrap. Place the seafood in the refrigerator for 24 hours to defrost.

Remove the defrosted frozen seafood from the refrigerator and place it in a colander. Rinse the seafood under cold water to remove bacteria.

Slide a paring knife between the top and bottom shells and around the hinge to shuck shellfish, if not already shucked. Place the shucked fish in a bowl.

Fill a deep frying pan halfway up the side with oil and heat the oil. Whisk an egg in a bowl until a foamy texture forms. Pour flour onto a plate and breadcrumbs onto a different plate. Coat each piece of mixed seafood in flour, dip it into the egg and then dredge it in the breadcrumbs.

Submerge the mixed seafood in the hot oil and fry it for about three minutes on each side. Flip and remove the mixed seafood with tongs and place it on a paper-towel lined plate for one minute to absorb the oil before eating.