Tips for grilling fish and seafood
ORLANDO, Fla. — Looking for something different to grill? Think fresh fish and seafood. Red Lobster Executive Chef Anette Grecchi Gray offers these helpful suggestions for grilling fish and seafood:
- Prior to igniting the grill, make sure it’s clean. You also may want to brush the grill grate with a light coat of oil or nonstick cooking spray to prevent fish from sticking.
- If you’re going to use a marinade or sauce, soak the fish / seafood for approximately two hours to infuse it with the flavor. Be careful when selecting the marinade, because a marinade heavy with sugar can cause the pieces to stick to the grill as the sugar caramelizes. Before putting your fish / seafood on the grill, drain off the excess marinade or sauce and pat the fish dry.
- While cooking, you can baste the fish with the marinade or sauce to create a deep, rich glaze, but make sure to avoid using the marinade or sauce the meat was soaking in, as it can contain bacteria. Instead, set aside some extra marinade or sauce for basting.
- Another way to season is to brush it with a light coat of olive oil and then add your favorite seasonings. Try using black pepper, kosher salt and a touch of lime juice. For a more intense flavor, add ground celery seeds, crushed capers, garlic, marjoram and thyme.
Photo cutline:Want a hot tip for fish and seafood grilling success? Start with a hot grill!
Credit: Red Lobster
- The meat should sizzle when you put it on the grill. Fish cooks fast, so make sure you keep an eye on it. Cook it until it’s about 60 percent done, then use a wide spatula to turn over each fillet. Remove from the grill when it’s medium rare because it will continue to cook as it sits.
- Oysters, mussels and clams, cook even faster. To prepare them, place them on the hottest part of the grill. They’re done when the shell opens up.
- To grill shrimp, place them on a skewer, one on top of the other. Watch them closely, because they will cook quickly. To grill scallops, place them on a skewer with the flat side up. This allows them to pick up more flavors from the grill.
Several wines pair perfectly with grilled seafood, such as an oaky Chardonnay or a light Pinot Noir. If you’re adding spices, a lighter, sweeter Riesling is a great match.
Hot Off the Grill
When you’re ready to cook, make sure the grill is hot. If it’s lukewarm, the pieces may stick. Put pieces on with the bone or uneven side down first. (If you put the flat side down first, they may crack when you turn it.) If grilling more than one piece, make sure you leave enough space for air and heat to circulate between the pieces.
Be sure to check out tasty seafood recipes and order fresh seafood online from Red Lobster.
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