Grilled Fish? No Problem! Grilling fish is easy!

 

 

What is there about cooking seafood that scares so many people?

 

Grilling fish is easy, and it's a great way to keep the mess and smell outside.

 

Here are some thoughts to remember if this is your first time grilling seafood, followed by a step-by-step guide.

 

 

 

Remember:

• Clean the grill before use with a wire brush. Then use a soft cloth to coat the grill grate with olive oil.
• To prevent flare-ups, make sure the oil doesn't drip into the flames.
• Heat the grill on medium or low for 10 minutes before cooking the fish.
• Fish continues to cook for a few minutes after it is removed from the grill, so be sure not to overcook.

Step by step:

• Preheat grill.
• Place fish on the grill grate (or shellfish in a basket on the grate) and drizzle lightly with olive oil. Brushing could lead to cross-contamination.
• Lobster tails do not need to be turned. The meat is cooked when opaque and the shells are bright red.
• Grill shrimp for about 2 minutes per side, until flesh is opaque. Cook with the shells on for best flavor.
• If fish is 1 inch or less thick, grill about 3 to 4 minutes per side. Fish thicker than 1 inch should be cooked 5 minutes per side, per inch of thickness.
• Kabobs should be grilled about 2 minutes per side.
• Transfer seafood to a clean platter and let rest several minutes before serving.
• To save calories, skip the melted butter and serve seafood with a sprinkle of lemon instead.

Published 06/22/07