Friday Food Tip – Grilling Seafood

Ohhhh man, who here likes to grill seafood? I LOVE it. I love seafood, especially grilled! I think it has to do with being from the Ocean State… 🙂 These tips will help you maximize the flavors!

grilling seafood

On Cedar Planks (Salmon, Trout, Halibut):

  1. Soak cedar planks in water for 1 hour. Preheat grill on High 10 min. Arrange fish on plank; rub any seasoning evenly over fillets.
  2. Place plank on grill; close lid. Cook 12-15 minutes on Med, until internal temperature reaches 130° (check by inserting thermometer halfway into thickest part of fillet.)
  3. Remove from grill; let rest at least 2 min.

“Steaky” Fish (Halibut, Swordfish, Tuna):

  1. Preheat grill on High 10 min. Coat cleaned grill grate with vegetable oil.
  2. Grill steak 1-3 min until color changes one quarter of the way up from bottom. Turn over; brush cooked side with basting oil. Cook 1-3 min.
  3. Turn steak again; cook 1-2 min until internal temperature reaches 130° (check by inserting thermometer halfway into thickest part of steak.) Transfer to clean plate; let rest at least 2 min.

“Flaky” Fish & Shrimp (Cod, Haddock):

  1. Preheat grill on High 10 min. Cover grill surface with quick-release foil. Drizzle fish with basting oil; season as desired. Reduce heat to Med.
  2. Grill fish 1-3 min until color changes one quarter of the way up from bottom. Turn over; brush cooked side with basting oil.
  3. Cook 1-2 min until internal temperature reaches 130° (check by inserting thermometer halfway into thickest part of fish.) Transfer to clean plate; let rest at least 2 min.

Whole fish in Foil (Bronzini, Snapper, Trout, Black Bass):

  1. Preheat grill on High 10 min. Arrange whole fish on single piece of foil. Cut 3 slashes at an angle across each side of the fish about 1/8th inch deep. Season with salt and pepper; top with any herbs, lemon slice, etc. Cover with another piece of foil; crimp edges tightly closed to create a packet.
  2. Reduce heat to Med. grill, lid closed, 10-15 minutes until internal temperature reaches 130° (check by inserting thermometer halfway into thickest part of fish.)
  3. Carefully open foil packet (use mitts; avoid steam). Let rest 2 minutes.

Clams, Oysters, Mussels:

  1. Preheat grill on High 10 minutes.
  2. Place shellfish on grill; cover. Cook until shell opens, about 5-7 minutes. Discard any unopened shells.

Cast Iron Skillet (all types of seafood!)

  1. Seafood grills up great in cast iron skillets – you never have to worry about it falling through the grill grates and cast iron’s even heating surfaces ensures it’s cooked to perfection.

Happy Memorial Day weekend! Ahhh one of my favorite times of year – Summer unofficially begins! It’s always a fun weekend, but it DOES come with it’s drawbacks – BBQ’s and celebrations are usually rife with plenty of food, and not all of them are easy to say no to! At least with these tips you know you are getting healthier, yet still taste food! Enjoy!

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