Subscribe now!Don't Miss Anything We Post. Join Our Email List Today.

How to Grill #5: Seafood

Share on Facebook0Tweet about this on TwitterPin on Pinterest1Share on Google+0

How to Grill Seafood

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.

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 or 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.

 

Steak and Seafood Surf & Turf by the BBQ Pit Boys

Source: BarbecueWeb

Share on Facebook0Tweet about this on TwitterPin on Pinterest1Share on Google+0

 

Add a Comment