If I had to choose my favorite way to cook fish or seafood, grilling over an open flame—caveman style—would trump indoor methods.
I usually apply a dry rub, such as Friday’s recipe for Taj Rub. The grill can take it from there.
If you prefer to sauce your fish or seafood, I’d suggest the following recipes from our Organic Blog:
Preparing the Grill
- Fish cooks best over a medium-hot fire; shellfish requires a hot grill.
- Make sure the grill is hot before you start cooking.
- Liberally brush oil on the grill just prior to cooking.
Grilling Fish and Shellfish
- Cut large steaks or fillets into meal-size portions before grilling.
- Use a grill basket or perforated grill rack to keep flaky fish or smaller shellfish from falling through the grill bars.
- Brush fish or shellfish with oil very lightly just before cooking.
- Always start to grill fish with the skin side up. (If the skin has been removed, the skin side will appear slightly darker.) This allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist. It’s also easier to turn when the more delicate or “flesh” side cooks first.
- Turn fish/shellfish only once. For easy turning, use a two-prong kitchen fork inserted between the grill bars to slightly lift fish fillets or steaks; then slide a metal spatula under the fish and turn. Use long-handled tongs to turn shellfish. (Check out this slotted fish spatula.)
- Cook fish approximately 10 minutes per inch of thickness. Fish/shellfish continues to cook after it’s removed from the heat, so take it off the grill just as soon as it’s opaque throughout. To check for doneness, slide a sharp knife tip into the center of the thickest part of a seafood portion, checking for color. Remove from the heat just as soon as it turns from translucent to opaque throughout.
Tips and photo courtesy of the Alaska Seafood Marketing Institute