Grilling Seafood
Grilling is a great way to enhance the delicate flavors of fish and seafood with the distinct smokiness you can only get from the barbeque.
Since fish and seafood are delicate, it’s easily overcooked. And it may fall apart if you don’t take special care during the entire process, from prep to plating. Some fish and seafood are made for the grill, while others turn into a flaky, dry mess. Here’s a list of fish and seafood that, with a little TLC, turn out great on the grill:
· Halibut
· Salmon
· Swordfish
· Tuna
· Scallops
· Shrimp
This doesn’t limit you from throwing a lobster tail, clams, mussels or freshwater fish on the grill, though. But you will need to take extra care when preparing them, as they can quickly dry out or become tough.
Seafood Grilling Methods
Directly on the Grill
When grilling firm fish like salmon or halibut steaks, you can place them directly on the grill. You can also place oysters, mussels and clams right on the grill rack. Position on the hottest part of the grill and keep a vigilant watch on them. You’ll know they are done when the shells open. Discard any that don’t open after 5 minutes. It doesn’t get any easier than this!
Skewers
Shrimp and scallops are the perfect candidate for skewering. Fish pieces tend to fall away from the skewer, so it’s not a good idea. To avoid scorching, first soak the skewers in water.
Grill Baskets
Grill baskets are a great way to prevent overcooking or damaging delicate fish like catfish, perch or snapper during the cooking process.
En Papillote
Translated from the French as “in parchment”, this method allows you to lock in succulent flavors and moisture while the food cooks. For the grill, wrap up your fish or seafood in aluminum foil (we don’t recommend using actual paper on the grill!), or if you want to try something different, wrap fillets in banana leaves, which you can get at most gourmet or specialty stores and some regular grocery stores. Corn husks also work nicely for wrapping fish for the grill.
Preparation
Marinades provide an easy way to enhance the flavor of fish with exotic seasonings and spices. Use LAWRY’S® Tequila Lime Marinade to make Grilled Tequila Lime Shrimp or our Baja Chipotle Marinade to create a Grilled Fiesta Shrimp Cocktail . Soak fish and seafood in the marinade of your choice for 30 minutes in the refrigerator. Don’t let it sit longer than 30 minutes, as acidic mixtures can begin to “cook” the fish and make it tough.
Grilling Seafood 101
If your fish is frozen, thaw it overnight in the refrigerator. Thinner filets generally only need 8-10 hours to fully thaw. Do not leave fish on the counter to thaw—it can grow harmful bacteria that may make you sick. Cook immediately after thawing.
Fish cooks more quickly than meat, so never leave fish unattended for long periods on the grill. Cook all fish over medium to medium-low heat. When fish is properly cooked it will be firm to the touch and opaque. Undercooked fish looks shiny and semi-transparent.
It is important to keep the grill rack clean when cooking fish. Residue can throw off the subtle flavors of the dish and cause scorching or sticking. To prevent sticking, spray the rack with cooking spray before lighting the grill, and try not to move the fish around a lot. Leave fish to cook for several minutes before flipping or rotating to create a sear between the rack and the fish. Resist the urge to turn the fish more than once.
To get those fancy diamond-shaped grill marks, coat grill racks with vegetable oil using a paper towel before you turn on the grill. Brush both sides of the fish with olive oil. Place on the grill and leave on one side without turning for 2-3 minutes. Rotate 45 degrees and cook for another 2-3 minutes. Flip the fish over and finish cooking.
Now that you know how to prepare grilled fish and seafood, head to our Recipes section for more tips and meal ideas.
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