The trick with seafood is to make sure it doesn’t stick. So coat it lightly with oil and check that the grate is clean and very hot. For fillets and whole fish, you can also try this foolproof (albeit more time-consuming) method: Place the fish on a soaked cedar plank or a lightly oiled piece of heavy-duty foil, then grill (covered), over medium indirect heat.
Wagshal’s offers a wide selection of fresh seafood.
SCALLOPS
Heat: Direct (uncovered), high.
Time: 1 to 2 minutes per side.
Tip: Thread on skewers for easy turning.
SHRIMP
Heat: Direct (uncovered), high.
Time: 1 to 2 minutes per side.
Tip: Thread on skewers for easy turning.
FISH FILLETS AND STEAKS, ¾ to 1 inch thick
(such as salmon, striped bass, and mahimahi)
Heat: Direct (uncovered), high.
Time: 3 to 4 minutes per side.
Note: If grilling with a cedar plank or foil, cook over medium indirect heat (covered), 20 to 30 minutes.
WHOLE FISH, ¾ to 1 pound
Heat: Direct (uncovered), high.
Time: 4 to 5 minutes per side.
Note: If grilling with a cedar plank or foil, cook over medium indirect heat (covered), 20 to 30 minutes.
WHOLE FISH, LARGE FILLETS, or SIDE OF SALMON, 1 to 3 pounds
Heat: Indirect (covered), medium-high.
Time: 30 to 40 minutes.
Tip: Because a large fish can tear when turned, cooking on a plank, on foil, or in a fish basket is necessary.
{ via Real Simple, photo by Lisa Hubbard; featured image via Shawn’s Plate, offering a wonderful recipe for Saucy Mama Pan Asian Grilled Scallop Salad }
