Seafood Grilling Tips
For seafood done to perfection, follow these simple grilling tips:
For direct grilling choose any firm species of fish, at least one-inch thick, such as salmon or halibut.
For more delicate fish, such as cod and pollock, use a hinged basket or aluminum foil (lightly oiled and with small holes punched to allow steam to escape).
Rub the grill with a cut raw potato before placing fish on the grill; the starch keeps the fish from sticking.
Prepare grill ahead of time; seafood should be grilled over medium-hot coals.
Grill fish for approximately 10 minutes per one inch of thickness; turn fish halfway through estimated cooking time.
Baste fish with flavored butter or marinade frequently during cooking.
Bottled salad dressings work great as marinades, but avoid over-marinating fish. Marinades with a high-acid content will begin to "cook" fish and eventually toughen it.
Check fish often and remove from the grill when fish is no longer translucent in the center. The fish is done when the flesh easily flakes with a fork and is tender and opaque. Be careful not to overcook.
To further enhance the flavor of grilled seafood, try using one or more of the following herbs and spices in marinades, rubs and bastes: dill weed, tarragon, allspice, basil, horseradish, nutmeg, chives, garlic, lemon or lime juice, white wine, tarragon vinegar.
