10 Seafood Grilling Tips
Have you ever wanted to grill seafood but did not know where to start? Does the idea of grilling seafood seem very difficult to you? Seafood is a very delicious and nutritious meal on the grill and is a great alternative to the normal hamburgers and hot dogs. Most fish contains less than half the fat of beef and if it is done right, seafood can be a delightful experience for the taste buds. Here are some great tips to help you get started.
1) Be sure that you start with fresh fish if it is possible for a better grilling experience. If you cannot find fresh fish, previously frozen fish will also work. 6 to 8 ounces per serving works well for fillets while 8 to 12 ounces per serving will work well when buying whole fish.
2) To prevent your fish from sticking to the grill, be sure that your grill is clean and well lubricated with cooking oil or PAM.
3) Tuna, salmon, grouper or marlin will work best if you planning on grilling your fish directly on the grill. To make grilling your fish easier, a special fish and vegetable grid will help keep your food from falling through die to its finer mesh. Wire grill baskets can also be helpful if cooking fish such as delicate fillets. Not only will you be able to turn your fish over without breaking them apart, you can also stick vegetables or lemon slices between the fish and basket for added flavor.
4) Marinating your fish is a great way to add a little extra flavor to it. Due to their lack of connective tissue, fish absorb marinates easily. Therefore, you only need to marinate for about 30 to 60 minutes and be sure not to over marinade the fish.
5) Leave the skin on the fish if it comes with the skin on. Be sure that you place the fillets flesh down first so it will sear the flesh while it locks in the moisture and the flavor. Turn fish over one third to halfway through grilling.
6) For best results, heat your fish over a fire that is medium hot to hot. A slightly lower temperature is recommended for whole fish. A way to test your grill for heat is to hold your hand 5 inches or so above the surface. If you can only hold your hand over the surface for 3 to 4 seconds, it is a medium hot fire while a hot fire; you will only be able to hold it over for 2 seconds.
7) To help keep lean fish from drying out, be sure you baste it with olive oil or basting liquid periodically when grilling. Fatter fish may benefit from basting for added flavor.
8) The basic rule to cooking fish on a grill is about 10 minutes for each inch of thickness of meat. You fish should be done once the color of it turns opaque and begins to flake with a fork. Your fish will continue to cook when it is taken off the grill, so it is better to have it underdone than overdone.
9) Skewers are great for the grill; especially when grilling marinated large shrimp or firm fleshed fish. Alternate the meat with your favorite vegetables for great tasting kabobs. If wooden skewers are being used, be sure that you soak them for 30 minutes in water to avoid a grilling disaster due to burning skewers.
10) Rubbing your hands in some lemon juice and washing them with soap and water will help get rid of the fish odor as well as onion and garlic odors.
Once you follow these tips, you may realize that grilling seafood is not difficult. With a little patience and practice, you will be making delicious grilled seafood dishes in no time that will be a hit with your family and friends.