Grilling Tips



FISH & SEAFOOD

• When using grill baskets, coat thoroughly with nonstick cooking spray before adding fish
  
  
• Grill, broil or bake fish about 10 minutes per pound for every one-inch thickness. Measure fish at its thickest point
  
  
• Fish is done when it turns opaque and flakes easily with a fork. Shrimp are cooked when they turn pink
  
  
• For best results, limit shrimp to a maximum of 4 hours in the marinade, as it picks up the full marinade flavor very quickly and may become too flavorful intense if over-marinated
  
  
• If making fish kabobs, use very firm flesh
  
  WHILE GRILLING, REMEMBER TO:
• Brush on fresh marinade during grilling for extra flavor
  
  
• Turn meat using tongs rather than a fork. Forks pierce the food, allowing juices to be lost
  
  
• Frequently baste with fresh marinade to seal in flavor and prevent food from drying out
  
  
• Avoid nylon basting brushes—the bristles can melt in the grill's high heat