Some of my best friends are pescatarians – they avoid meat but consume fish. While a simple fillet of grilled salmon is always delicious, there’s much more you can do with seafood. Dive in and check it out!
Fish on the grill needs to remain moist at all times. Try brining or marinating fish before you grill. If you plan to use a rub instead of a marinade, make sure it’s a wet version: Mix herbs and spices with olive oil and brush onto fish before grilling.
You can try wrapping fish in foil, parchment paper, grape leaves or cornhusks, too. All will help fish retain moisture.
If you don’t consider it “grilling” unless fish sits directly on the grate, quickly sear on high heat to impart grill marks; then move it to the side of the grill, close the lid and continue cooking with indirect heat to prevent it from drying.
Switch to shellfish
Think fillets are the only way to go? Think again. Oysters, scallops, mussels and clams are delicious cooked over an open flame because the high heat steams them, trapping moisture.
Toss on the grill and cook until the shells pop open. If they don’t open, discard them; they’ve gone bad.
If you’re hosting guests, try grilling crab or lobster. The same rules apply; once the shells have turned a bright red, they are ready to eat. Use a grill basket to cook shrimp or calamari.
Spice it up
If you’re tired of plain grilled fish, try a sauce, marinade or spice rub to increase flavor. I like Korean barbecue sauce: a mix of soy sauce, brown sugar, rice vinegar and garlic.
Other favorites are mayonnaise with chipotle peppers or pesto, or melted butter with diced grilled shallots. For a really quick option, top grilled fish with store-bought salsa verde.
Try this summer barbecue menu, which lets seafood shine as the star. Then search online for recipes.
- Main course: Grilled fish tacos with tomatillo-avocado salsa
- Side dish: Roasted tomato and onion salad
- Drink: Watermelon margaritas
- Dessert: Cactus paddle cake
What are your favorite ways to cook fish?