Grilling 101: Seafood Grilling

It’s not just shrimp on the barbie, mate.

Most types of seafood benefit from the quick cooking and smoky flavor of grilling.

Shrimp, Prawns, and Shellfish
Prawns, shrimp, scallops, and small pieces of fish work nicely on kabobs, which can be marinated–or not–and cooked directly on the grill. Be sure to keep a close tabs on the process–seafood tends to require less cooking time than meat.

Spicy Grilled Shrimp

Photo by KGora

Bivalves on the Barbeque
Oysters and scallops are easy to prepare on the grill–no shucking required!

Seared Sea Scallops

Photo by Hanny Manny

Grilled Trout
Herbs and marinades add a nice burst of flavor to most seafood. For safety’s sake, do any infusing in the refrigerator. Make sure your seafood doesn’t lie around unrefrigerated for long. This is especially important on warm days.

Foil Barbecued Trout with Wine

Photo by Cat Lady Cyndi

Grilled Salmon
You don’t need a special basket to grill fish. As with any grilling adventure, start with a spotless grill. Add a couple tablespoons of vegetable oil to a clean kitchen cloth or paper towel. Use tongs to rub the grate lightly with the cloth or towel; this will prevent the fish from sticking. Most fish can be cooked right on the grate, at high heat.

Grilled Salmon with Avocado Dip

Photo by *Sherri*

More Fish for the Grill
Thin fillets or delicate fish can be wrapped in cornhusks or even banana or grape leaves, which can be found in specialty markets. Or you can keep things simple and go with the old standby, aluminum foil.

Grilled Marinated Swordfish

Photo by ajp

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