Introduction:
Grilling brings out amazing flavors in seafood. The hit of smoke and char enhances natural brininess. For the best results, choose seafood that can stand up to the direct heat. Here is the ultimate guide to the best seafood for grilling.
Prawns:
Juicy, plump prawns are a grilled seafood all-star. Look for large shrimp and skewer to keep them flat. Brush with oil and seasoning. Grill 2-3 minutes per side until opaque. Squeeze lemon over when done.
Salmon:
Salmon fillets hold up well on the grill. For flavor and moisture, grill skin-side down first. Flip once, then cook to medium doneness. Brush with a teriyaki or soy glaze near the end.
Scallops:
Sea scallops are a grill favorite. Pat dry before cooking to promote browning. Thread onto skewers and grill 1-2 minutes per side. Don't overcook or they'll be rubbery.
Squid:
Clean squid and score in a crosshatch pattern. Toss with oil and spices. Grill over high heat 1-2 minutes per side. Slice into rings to serve.
Swordfish:
Swordfish steaks have meaty texture perfect for grilling. Brush with a pesto or tapenade before hitting the grill. Cook 4-5 minutes per side based on thickness.
Mussels and Clams:
Put live mussels and clams directly on the preheated grill in a mesh grill basket. The shells will pop open when cooked, about 5 minutes. Discard any unopened shells.
Tuna:
For tuna steaks, coat thick cuts with spices and oil. Sear 2-3 minutes per side for rare. Thin tuna can also be quickly grilled for sandwiches.
Vegetable Skewers:
Get creative with seafood and veggie skewers using onions, peppers, mushrooms and pineapples along with scallops, shrimp or fish chunks.
Tips:
- Pat dry before grilling
- Use a basket or perforated pan
- Brush with oil to prevent sticking
- Grill delicate seafood over mild heat
- Don't overcook - check often
With these simple tricks, you can master restaurant-quality grilled seafood at home this summer.
