Summertime is the best time to enjoy the delicious bounty from the deep. Light, refreshing, and incredibly versatile, seafood is at it’s best when it’s cooked over a nice hot fire. And, even if you’re unfamiliar with grilling fish, there’s no reason to be intimidated. Below are some our favorite tips for making the most out of your seafood over an open flame.
Preheating is Key
Be sure to preheat your grill on high for about 10 minutes and brush the cooking grates clean before cooking.
A Little Oil Goes a Long Way
Don’t oil the grates – it’ll just burn off. Instead, brush your protein with a light coat of oil before putting it on the grill. A neutral-tasting high-heat oil like grapeseed or canola oil is best.
Don’t overdo it. A general rule of thumb for filets is about 10 minutes of cook time over high heat per inch of thickness. Shrimp takes even less – just about 5-7 minutes (flip ‘em about halfway through). And don’t forget Lobster Tails. They’re made for the grill. Grill flesh side down for 5 minutes, then flip and give it another five.
But Most Important of All
It all starts with good fish. Start with a great product, and you’re grilled fish is going to be great. But, if you’re on our site, you know that already.