How To Cook Seafood On The Grill

Grilling seafood on your own grill is not something to be intimidated by. If you follow a few rules, you seafood will turn out delicious and perfectly grilled. Seafood is delicate and steps must be taken to preserve the flavor and not burn the flesh. If you purchase your seafood frozen, it is important to allow the seafood to thaw in the refrigerator, preferably overnight. Seafood should never be allowed to thaw on the counter at room temperature. Many people like to marinate their seafood before grilling. Keep in mind that shrimp and thinner cuts of fish only need to marinate for about 20-30 minutes to absorb the flavors of the marinade. Thicker pieces of fish can be marinated for up to an hour. Over-marinating seafood will cause it to be mushy. Also, since many marinades contain citrus, it is important not to leave the seafood in it too long as citrus products like lemon and lime juice can cook the seafood.

If you want to save some marinade for basting or dipping, it is best to set some aside before putting the seafood in it. Boiling leftover marinade for at least five minutes should also destroy any remaining bacteria, but to be safe it is simpler to set some aside and dispose of any used marinade. A clean grill is essential to tasty seafood. Heat up the grill to burn off any leftover drippings, and then scrub it with a wire brush after it has cooled. Before placing the seafood on the frill, spray it lightly with a non-stick spray.

Some tools that will make the job easier include tongs to turn your seafood. Many people like to use a wire grilling basket for cooking shrimp and delicate fish. Fish should not be turned more than once because it will break the fillet apart. Metal or wood skewers make cooking shrimp a breeze. Just make sure to soak the wood skewers beforehand to prevent them from burning. If basting, use a brush that does not have nylon bristles, because these types of bristles will melt. Keep a spray bottle of water nearby to take care of any flare-ups. Shrimp and fish should be cooked over medium to medium low heat. Seafood cooks very quickly, and if the heat is low, it makes it easier to cook the seafood fully. Shrimp usually take about four minutes to cook, and should be pink with firm flesh, and be opaque. Fish fillets take longer, depending on the thickness of the fillet. Fish will usually be done after five minutes on each side. The flesh should be opaque, and flake easily. Shellfish in the shell such as mussels, clams, etc. are the exception to the rule. They should be placed in the hottest area of the grill. They are done when the shell opens, and any shells that do not open after five minutes should not be eaten and be thrown away. Any seafood not eaten should be refrigerated immediately for safety.

Now that the mystery of grilling seafood has been revealed, it is time to try grilling some delicious seafood on your own.