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The Florida Keys are well know for spectacular fishing. Islamorada is called the Sportfishing Capitol of the World, everyone knows about Hemingway's angling exploits around Key West and Zane Grey made Long Key, in the Middle Keys, famous for catching bonefish and tarpon. Today they continue to be two of the most sought after fish in the Florida Keys despite that fact both aren't considered good table fare. While “Catch & Release” has become standard practice throughout the Florida Keys, we shouldn't forget there is a bounty of delicious seafood just waiting to please your palate. Whether you have been fishing the waters between Key Largo and Key West and brought home fresh seafood or have picked up your favorites at the local seafood market, the following recipes are sure to delight.

Grilling Seafood

If putting your hard fought for seafood on the grill sounds a little intimidating, then fear not. Grilling seafood is no more difficult than grilling steak or chicken. In fact, if you know which kind to use, and how to prepare the rack and fire, it's practically foolproof.

Grilling Tips

A hinged wire grill basket is best for cooking thinner, less firm fish fillets. Firm fish can be cooked directly on the grill if handled carefully.

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. Note: 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.

Any residue on the rack could interfere with the seafood's delicate flavor; a clean rack also helps prevent sticking. Lightly spray the grill rack with cooking spray before placing your seafood directly on the grill.

Fish for the Grill

Because of their textures, the following fish and are particularly suitable for the rigors of the grill.

Grouper: This white-meat fish is sold in fillets and steaks. If you can't find grouper, sea bass or mahimahi are good substitutes.

Swordfish: This mild, but distinctive-tasting fish has a firm, gray-white, meaty texture. Its natural oil content keeps it moist while grilling. You can usually find it sold as steaks.

Tuna: If you're new to grilling fish, fresh tuna is a good starter. It cooks like a beefsteak, and its deep-red meat almost never sticks to the grill.

Shrimp: Large shrimp are best for grilling. They can be easily skewered and cook quickly.

Lobster: If you are looking for something different then boiled lobster served with butter, you must try grilling a couple of tails.

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Grilling Seafood

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