Warmer weather is here and it’s time to fire up the grill! As you start planning your cookouts, try grilling your seafood with your veggies for a delicious summer meal. Here are some helpful grilling tips and cooking guides.
Grilling gives seafood a smoky flavor, cooks quickly, and doesn’t leave a fishy smell in the house. Seafood is also a lean source of protein with omega-3 fats and health experts recommend eating seafood twice a week (8 to 12 ounces a week) to protect against heart disease, control inflammation and reduce blood pressure.
- Grill fish fillets or fish steaks that are at least one inch thick.
- Use a grill basket for smaller fish or wrap thin fillets in aluminum foil. Make sure to spray aluminum foil with nonstick cooking spray.
- Place shrimp and scallops on a skewer.
- Brush fish with oil to preserve moisture.
- Brush grill grate/basket with oil to prevent fish from sticking.
- Flip fish as soon as it’s cooked at least halfway through.
- As a general rule, cook fish 10 minutes per inch of thickness.
- Fish is done when it turns opaque and flakes easily with a fork. Shrimp will turn pink and firm when done.
*When grilling tilapia, protect the fish from burning by using heavy duty aluminum foil (or two sheets of regular foil) and spraying the foil with non-stick cooking spray.
**For a medium-rare tuna steak, make sure to grill for one minute or a minute and a half on each side, or until slightly pink in the center.
Grilling enhances the natural sweetness in vegetables and gives it a smoky flavor.
- Use skewers or a grill basket. Soak wooden skewers in water for 30 minutes to prevent them from burning.
- Coat the grill rack with non–stick cooking spray or oil before heating up the grill to prevent from sticking.
- Turn vegetables halfway through grilling time and cook until tender.
Aside from the benefit of a tasty meal, making your dinner on the grill requires less clean up, less dishes and more time with your family while enjoying the outdoors.