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Grilling Seafood Smoking Fish Nutrition Facts Cooking Seafood Tropical Drinks Fish Types

Seafood Cooking and Grilling Tips

  Tips on Grilling Seafood
  • A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
  • Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
  • Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.
  • Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.
  • Turn fish only once. (Flipping back and forth will break fish apart.)
  • If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.
  • If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.
  • To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens.
  • Discard those that don't open after about 5 minutes.
  To get a Diamond Pattern on Grilled Fish
  • PRIOR to starting the grill. Pour a small amount of vegetable oil on a paper towel and lightly coat the grill rack. This will help from having the fish stick to your rack.  (If the grill's already started, it's usually too hot to get your hand close enough to do it -- plus not too safe with the oil.
  • Preheat the grill to medium-high.
  • Brush or pat both sides of the fish lightly with olive oil.
  • Cook without turning on first side for 2 to 3 minutes.
  • Rotate fish 45-degrees on the grill (a one-quarter turn).
  • Cook for 2 to 3 minutes longer.
  • Flip fish to other side and finish cooking time.
  Additional  Cooking Time in the Microwave

If you're not sure grilled fish is done, you can cook it in the microwave oven for another minute or two. (This can overcook your fish VERY quickly and make the fish dry or rubbery textured, so watch the timing.)This technique definitely takes practice.

  1. Cook fish or seafood for ONLY HALF the required time on a barbecue grill. This gives the fish the attractive grill marks and some grilled flavor.
  2. Transfer the fish to a microwave-safe baking dish and cook 1 to 2 minutes to finish cooking the fish. Press or flake with a fork to test for doneness.

Remember, fish continues to cook after it is removed from the microwave oven so allow 1 to 2 minutes standing time before you cook it any longer.

   Tips on how to Freeze Fish
  • Rinse under cold, running water until water runs clear. Pat dry with paper towels.
  • Wrap tightly in plastic wrap, squeezing out all the air.
  • Wrap again in aluminum foil.
  • Write contents and date on a freezer label or strip of masking tape.
  • Freeze as quickly as possible.
  • For best results, thaw and use within two weeks
   Tips on how to Thaw Fish
  • Thaw overnight in the refrigerator. Do NOT leave out on counter to thaw.

  • Thin fillets and steaks will thaw within 8 to 10 hours in the refrigerator.

  • Cook immediately after thawing.

 
 

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