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Seafood, Grilling




Source of Recipe


Macklinda


List of Ingredients




Tips on Grilling Seafood


Recipe





A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.

Turn fish only once. (Flipping back and forth will break fish apart.)

If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.

If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.

To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.