The Secret to
Grilling Seafood

Tips, tricks, and recipes so you don’t flounder when it’s time to grill.

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Seafood on the Grill

Make Grilled Fish Your Go-To Dish

If the thought of grilling seafood stresses you out, you’ve chosen the right place to drop anchor. Grilling fish can be fun once you learn a few tips. By choosing the right fish for the situation and following our helpful advice on prepping and cooking, you can turn your backyard get-together into a seaside getaway. Then, read on for shrimp, mussels, scallop, tuna and salmon recipes.

Scrub the Deck

Never set sail to start cooking without a clean surface. Preheat your grill on high for 10-15 minutes and brush the cooking grates clean to avoid sticking. You should also rub vegetable oil on the grates by using tongs and a cloth or paper towel.

Keep Your Fish from Catching

To further eliminate your fish’s friction, lightly coat it with oil before placing it on the hot grates (Keep the skin on; it will help prevent your fish from falling apart!). Or, for fragile fish like salmon or halibut, spread a thin layer of mayonnaise on before you grill. It might sound fishy, but it’s an easy way to be extra sure your fish won’t stick. Plus, the mayo will cook away and no one will be the wiser. When it’s time to flip, use a spatula designed for fish to smoothly switch sides without damaging the delicate char you’ve created.

Smooth Sailing for Any Seafood

Not every type of seafood is suited for cooking directly on the grill. Sole, catfish, and tilapia, for example, are too tender and can easily fall apart and slip through the grates. Using corn husks, grape leaves or banana leaves can prevent this, along with adding a little more flavor. Or, you can use aluminum foil. Shrimp and lobster can be left in their shells, which has the added benefit of keeping them moist and tender.

On the other hand (or fin?), if you’re cooking firmer fish like tuna, swordfish, or mahi-mahi, or whole fish like trout and snapper, you can throw them right on the grill.

Reel in the Temperature

Grilling on high heat is often preferred, but you should also create a cool zone on your grill where you can safely move your fish and keep it warm while the rest of it cooks. Spread charcoal only on one side, or light half the burners so the other side stays at a lower temperature.

Let the Thickness of Your Fillet Navigate

The rule of thumb for grilling time is about 8-10 minutes per inch of thickness. If you have a thin, half-inch fillet, grill for 2-3 minutes per side, or 4-5 minutes total.

A Final Plank You

Lastly, if you want to add extra flavor while avoiding the risk of your fish sticking to the grill, try grilling with wood planks. Cedar-planked salmon is a classic, but there are as many wood and fish pairings as there are fish in the sea.

And, no matter what you cook, you can find it with Giant Eagle Curbside Pickup & Delivery.

Recipes Ahoy!

Shrimp Skewers with Tomato

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Grilled Salmon with Heirloom Tomatoes

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Scallops with Orange Salsa

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Tuna with Miso Butter

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Salmon with Tropical Salsa

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Mussels Arrabbiata

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