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.

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    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 Dolphin (mahi-mahi)  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.

    If you start with live lobsters, you must kill them first by boiling, for three to seven minutes depending on how many and how large they are. You don’t want them well cooked, that will be completed on the grill. Bring a large pot of salted water to a full rolling boil and submerge lobsters, head first. Let boil, drain and cool, I would suggest placing them in an ice water bath to stop any further cooking, before proceeding.
    You can grill the tails in the shell, meat side down or, as I prefer, remove the meat from the tails, prepare as per your favorite recipe, and grill them meat, and empty tail shells separately (you will want to cook the tail shells to be sure not to transfer any uncooked portions, they will not take long so watch them) and then return the meat to the shells for serving. Check out these Lobster Recipes.

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