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How to BBQ: Seafood

May 29, 2009

During the summer months, there's nothing better than eating food hot off the grill. Whether you're cooking hot dogs and hamburgers or seasoned-to-perfection vegetables, everything tastes better stamped with grill marks. But factors like preparation, grill temperature and cooking time are important to consider with this type of dry-heat cooking. To ensure your food is grilled to perfection, every Friday WomansDay.com will present a new set of rules for grilling different types of food. We will cover: Steak and Burgers, Seafood, Vegetables, Chicken and Ribs. Today, we are going to talk about all things seafood.

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Seafood Grilling Tips:

1. When buying fillets to grill, plan on getting about six to eight ounces per person. For whole fish, aim for eight to ten ounces per person.

2. If you are flavoring your fish with a marinade, soak it for at least 30 minutes, but no more than two hours, and be sure to keep it in the refrigerator while marinating.

3. Grill fish over a hot to medium-hot flame. Gauge the temperature by holding your hand over the heat—it will be hot enough when you can only keep your hand there for two to four seconds.

4. Before cooking, rub the outside of the fish with olive oil to help keep it from sticking to the grill.

5. For more delicate fish, like snapper or sea bass, cook on a piece of aluminum foil with holes poked throughout to prevent it from crumbling and falling through the grates.

6. Grill shrimp and scallops on metal or bamboo skewers.

7. Only flip fish once on the grill to prevent it from falling apart.

8. When cooking whole fish, you can check to see if it is done by sticking a metal skewer in the thickest part—it should go in with little resistance and come out warm.

9. For fish fillets, the grilling time depends on the thickness of the fillet. Generally, the cooking time should be 10 minutes (5 minutes on each side) for every inch of thickness.

10. Shellfish in the shell, like oysters and clams, should be cooked on the hottest part of the grill and are done when the shell pops open.

11. Cook fish with the skin on—it seals in the flavor and moisture.

Seafood Recipes:

1.






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Date: 14.12.2018, 21:03 / Views: 45161