Fire Up the Grill For Fish

| Diet & Nutrition

Summertime means grilling burgers, steaks, pork, chicken — and fish? Seafood may not be your first choice when it comes to grilling out, but with these tips you'll master grilling fish, shrimp and scallops without worry. When using any of these methods, get the grill as hot as possible before placing your fish on the grates. This allows the fish to be instantly seared when put on the grill and seals in all the juices for a fantastic taste.

Directly on the grates: You may have shied away from putting fish on your grill, worrying that it may fall through to the fire, leaving you with a charred mess and without dinner. But the key to grilling fish directly on the grates is choosing thick cuts like mahi-mahi, salmon and tuna that do not flake easily. To prevent them from falling apart when you flip them, try leaving the skin on your fish. You can simply remove the skin when your fish has finished cooking or you can choose to eat it! Some fish, trout or mackerel for instance, have a thin skin with a crispy finish when grilled. (via Eating Well)

sweet jalapeno salmon

>>Recipe: Sweet Jalapeno Salmon

Use a cedar plank: If you’re craving a more tender fillet like catfish, flounder or tilapia, grilling on top of a cedar plank is a great way to go. It prevents your tasty fish from falling through the grates, eliminates the need to flip your food, and calls for less clean-up! When you order fish at a fancy restaurant, it is often grilled and served directly on a cedar plank, so this method is perfect for dinner parties or date night meals. Just be sure to soak the plank before placing it on the grill so it's safe for high-heat cooking. The recommended soak time is two hours, but one hour will do if you're crunched for time! Check out this recipe for salmon grilled on a cedar plank! (via Food Network)

wood plank grilled fish

>> Read More: Fish: Which Ones Are the Best to Eat and Why

Make a foil packet: Want to grill your entire seafood meal at once? Try making a foil packet with two stacked sheets of aluminum foil. You can place your fish, lemon and vegetables together on the foil, fold it over and pinch the edges to seal the packet. This method works well for smaller foods like shrimp or scallops to ensure they don’t fall while cooking. Steaming your fish on the grill in a packet is a simple way to keep your fish moist, too.

Foil grilled fish

Use a fish basket: For direct heat without the hassle, buy a fish basket to grill your seafood. Instead of flipping your fish one by one, you flip the entire basket that keeps the fish tightly in place. This method also requires minimal clean-up and the basket can be used to cook many other foods on the grill, making it a solid tool investment. 

(Photo: grill basket tool Photo Credit: Cabela's)

Skewers: When you’re craving shrimp on the barbie, try using a skewer! Similar to using a fish basket, flipping is made much simpler when shrimp are grouped on a skewer rather than individually laid. You only need to turn them a couple of times and you don’t have to worry about losing them to the fire. When they are cooked, you can leave them on skewers, add vegetables and make kebabs for unique presentation. Check out our Skinny Cajun Shrimp Skewers!

shrimp skewer