A guide to grilling your seafood this summer
Forget the hot dogs and hamburgers this summer – the NEW BBQ cuisine is FISH!
And we’re not just talking the usual plank grilled salmon or foil wrapped trout. We’re talking everything from lobster tails to oysters!
Most of us know that firm-flesh fish work well for grilling, and skin-on fillets is even better. Red snapper, swordfish, halibut, sea bass, tuna, ono, and salmon are considered in this category. Thicker fillets (1” or more) are generally easier to grill, but don’t shy away from thinner fillets! They can be delicious, they just need a little more attention so they don’t overcook.
As always, fresh fish should appear unblemished and smell like the salty sea – NO FISHY SMELL! And you should always keep your fish in the refrigerator or cooler before grilling.
SO, READY- SET – GRILL!
Here are some QUICK TIPS from Allrecipe (http://dish.allrecipes.com/grilling-101-seafood-grilling/) for cooking fish outside this summer:
* Designate a cool area on the grill. Pile hot coals on just one side of the grill.
* Start with clean grill grates
* Use tongs to rub the grate with a cloth or paper towel coated with vegetable oil.
* Most fish can grill directly on the grate at high heat.
* Flip as soon as the fish is cooked at least half way through.
* For every one inch of thickness, expect about 10 minutes of cooking time (over medium-hot coals).
* Wrap thin fillets or delicate fish in cornhusks, banana leaves, grape leaves, or aluminum foil — or place the fish on top of the foil. Place parchment paper between fish and foil to help prevent sticking.
Remember, when you grill you are cooking out moisture and fish loses moisture faster than most meats. To prevent dryness, always rub a little oil on the fish.
FEELING ADVENTUROUS?
Looking for some OMG REALLLLY? options – try these:
OYSTERS – this is tough (NOT!)
Put them on the grill… the moment the shells start to open, remove them from the heat and serve with hot sauce and/or lemon. If you’re not keen on plain oysters, try our broiled oyster recipe – it works great on the grill!
LOBSTER TAILS – another no-brainer
Grill cut side down over medium high heat for about 5 minutes. The shells will turn bright pink. Turn the tails over and spoon or brush a tablespoon of herbed butter onto the tail. Grill for another 4 minutes, or until the lobster meat is an opaque white color (internal temperature should be 135℉).
CALAMARI – yes, grilled!
Place the tubes and tentacles in a bowl and add lemon zest or lemon juice, garlic, olive oil, oregano, salt and pepper. Toss to coat. Refrigerate for at least 30 minutes. Grill in small batches for 1-1/2 to 2 minutes per side.
SHRIMP – mix it up with different flavors!
For your next cookout, offer your guest one type of seafood, like shrimp, that has been marinated in different flavors. Generally, one cup of marinade will flavor 2-3# of shrimp. Here’s a couple fun marinades to try out —
1. Mix together olive oil, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
2. Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag. Add the shrimp, seal bag, and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
Grilled seafood is easy, healthy AND FAST! give it a try and don’t be afraid to experiment. About the only thing you could do wrong is overcook the fish…so watch it! and ENJOY!!
