National Seafood Month is coming to a close at the end of June, but that doesn’t mean you have to stop enjoying freshly grilled seafood all summer long. We gathered up some tips for grilling shellfish and fish in the backyard.
Make sure your grill grates are clean before you start. Fish will stick to a dirty grill, making them difficult to flip. Once the grill heats up, use tongs to rub the grates with a paper towel dipped in a high-temperature oil (olive, peanut, or grapeseed).
Heat things up
Cook your fish over medium-high or high heat. You want your fish to cook quickly so that it retains natural juices and flavors. A good rule of thumb is about 10 minutes per inch of thickness (measured at the thickest point). When in doubt, watch for when the fish flakes easily apart with a fork.
A steady hand & a watchful eye
Fish can overcook and crumble easily, so handle them carefully when cooking directly on the grill. You may want to use a grill basket for more control. Start with the skin side up to retain moisture, then flip once. As the fish cooks, the skin will help hold everything together.
In a shell? No problem
Large shellfish like crab or prawns can be grilled directly on the rack, while smaller shellfish (clams, mussels, scallops, shrimp) can be skewered or cooked in a grill basket. As a general rule of thumb, shrimp take about 8-12 minutes to cook, so prepare your other dinner items ahead of time!
Here are a few grilled fish recipes to get you started—try them with Wild Keta Salmon from the St. Peter Food Co-op, on sale for $9.99 June 27 – July 3 (Owner Special – learn more about becoming a Co-op Owner)! Keta Salmon has a firm, pink flesh that makes it a great choice for grilling. Lower cooking temperatures are recommended because of its low oil content.