A guide to seafood on the grill

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Measure Ingredient
Whole Fish
salmon
rockfish
trout
tilapia
striped bass
Fish Fillets
salmon
cod
halibut
sea bass
tilapia
catfish
bluefish
mahi-mahi
sturgeon
monkfish
Fish Steaks
salmon
swordfish
tuna
shark
sturgeon
halibut
Shellfish
live oysters
live clams
live mussels
lobster
shrimp
scallops

Any fish or shellfish, with few exceptions, can be grilled. The only requirement is that the seafood must hold together under the intense heat and when transferred on and off the grill. Virtually all shellfish have this characteristic, as do most fish with firm or medium textured flesh. softer, more delicate fish ÄÄ sole, whiting, orange roughy ÄÄ are not appropriate unless wrapped in foil, lettuce or grape leaves, corn husks or other wrappers.

Start with scaled, cleaned whole fish; head-on will help maintain maximum flavor and moisture; don't choose fish larger than grill can easily accommodate. Season belly cavity with salt and pepper; add lemon slices, herb sprigs, onion slices, crushed garlic, other seasonings to belly if desired; close cavity with skewers if stuffed.

Brush outside of fish lightly with oil; cook over indirect heat with lid or toward edges of fire until opaque through thickest part (just behind gills), carefully turning the fish 2 or 3 times.

If fillet has skin, begin grilling skin-side down over medium-high heat until skin is crisp and fish is two-thirds cooked; carefully turn the fillet and cook just until opaque through. If fish is skinless, lightly brush with oil before cooking to help reduce sticking; cook until nicely browned and about half cooked, then turn and continue cooking until opaque through (cut to test). Marinate fillets before cooking if desired.

Choose steaks that are 1-2 inches thick so they hold up on the grill; marinate before cooking if desired. Cook steaks over high heat until nicely browned and about half cooked; turn and continue cooking until opaque through. Tuna and sometimes salmon are delicious served medium rather than well done.

Scrub shells of oysters, clams and mussels and set directly on grill over hot fire; set oysters with cupped side down to hold in liquor; grill until shells pop open. Very large shrimp can go directly on the grill; other shrimp and scallops should be threaded on skewers; marinate before cooking if desired. Lobster can be briefly steamed before grilling; claws may take a little longer than split tails.

Simply Seafood Summer 1994

Submitted By DIANE LAZARUS On 01-13-95

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