Burgers and sausages are typical grilling fare, but nothing says summer quite like fresh seafood cooked to perfection on the grill. Whether you’re lucky enough to be on a seaside vacation or just wishing you were, grilled seafood will bring to mind lazy beach days and salt in your hair. We’ve narrowed down our best seafood grilling tips to 3 essentials, hoping these will help to get you started. We’ve also got an amazing how to: Whole Fish Grilling.
Grilling Seafood: The Essentials
- Choose hearty, meatier fish for the grill such as salmon steaks, arctic char, halibut and trout. Of course, shrimp (especially prawns), scallops and mussels are also wonderful choices for grilling.
- Add flavour after, not before grilling. Marinating fish beforehand can cause the delicate meat to break apart, so add your sauces and marinades at the end.
- Fresh herbs and spices bring out the flavour of any fish. Aromatic herbs such as dill and fennel are popular, especially combined with lemon. Rosemary, parsley, thyme and mint are also delicious choices. And don’t forget the sea salt and fresh-ground pepper!
How to: Whole Fish Grilling
Grilling a whole fish looks impressive but is actually super easy to do. Just use these tips.
- Coat your fish with some sort of fat to prevent sticking. Brush on a bit of olive oil and also add a bit to the grill grates before firing it up.
- Use indirect heat when cooking. Create a two-fire zone on your grill and place the fish in the cool area to start, keeping the lid down. Ten minutes per inch of fish is the general rule of thumb for grilling time.
- Turn your fish gently, preferably using a fish spatula (or better yet, two of them), which has a thin, angled blade.
- Check doneness by peeking inside the slit through the centre of the fish. Use the point of a knife to test the fish near the backbone. You’ll know it’s done when the fish separates easily and is slightly opaque.