Grilling Seafood

Seafood is a great and healthy choice for grilling. All seafood is low in fat and high in protein; and seafood with more fat (like salmon or tuna) is likely to offer heart-healthy Omega-3's. Here are some seafood grilling tips from Giant Eagle®.
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Planks are popular for grilling salmon and other firm fish.
  • Use a grill basket or skewers for shrimp and scallops so they don’t fall into the heat source.
  • Fish needs to be firm and becomes flaky as it cooks. Fillets with the skin attached may be the best choice. The skin makes fish easier to grill safely and, once cooked, the meat separates easily.
  • Planks are popular for grilling salmon and other firm fish. They’re sold in the Giant Eagle Seafood Department (along with the freshest seafood!) and require soaking in clean water for at least an hour. For safety, have a spray bottle of water on hand to put out any fires that occur along the sides of the plank.
  • Start with a clean grill! If that isn't possible, foil is a safe option. Some seafood recipes call for using foil.
  • Brush or spray the grill, foil or grill pan with cooking oil before lighting the grill to keep seafood from sticking. Never spray oil from a can with a propellant near an open flame, as this can be a burn and fire hazard.
  • Preheat the grill. Seafood cooks quickly, so you may want an earlier start for foods that require longer cooking. Use a wide turner to flip seafood halfway through the cooking time.
  • Marinating adds flavor, but limit marinating to 15 to 60 minutes in the refrigerator. Shellfish tends to get tough in marinades, and some fish can begin to become overly soft and "mushy." Discard any marinade that once contained raw fish or shellfish.
  • Keep the surface of the seafood moist. Before placing seafood on the grill, spray or rub cooking oil on the flesh. You can also apply oil with a paper towel or coffee filter. (This also works on the grill before you light it!) Add a sprinkle of lemon or lime juice and seasonings to the seafood.
  • Use a meat thermometer to cook to a safe temperature (145°F in the thickest portion). Fish flakes easily and looks opaque when it is done.
  • Anything that touches raw seafood is a potential source of food-borne illness. Use separate plates, knives and cutting surfaces for transferring and cutting raw and cooked foods.

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Brought to you by the Registered Dietitians at Giant Eagle and Market District®