Grilling 101: Seafood Grilling

By: William I. Lengeman III

It's not just shrimp on the barbie, mate. When it comes to grilling seafood, there's a world of possibilities--and more than one kind of fish in the sea.

Salmon and Trout

Not everyone has access to fresh oysters or tuna steaks, but even landlocked cooks can grill seafood with these popular fish.

Kabobs

Most fish can be cooked right on the grill, at high heat and with oil applied to speed cooking and prevent sticking. Prawns, shrimp, scallops and small pieces of fish work nicely on kabobs, which can be marinated--or not--and cooked directly on the grill. Be sure to keep a close tabs on the process, though. As a general rule, seafood tends to require less cooking time than meat.

Start with Shellfish

Hannah Glasse's 1747 book, The Art of Cookery, offers tips on grilling shrimp, and Escoffier's 1903 recipe for Lobster Thermidor calls for gently grilling the clawed critter.

Shrimp and Prawns

But you needn't be a fancy French chef to make the most of a backyard seafood cookout. Most seafood benefits from the quick cooking and smoky flavor of a grilling session. Thin fillets or delicate fish can be wrapped in cornhusks or even banana or grape leaves, which can be found in specialty markets. Or you can keep things simple and go with the old standby, aluminum foil.

Bivalves on the Barbeque

Oysters and scallops are easy to prepare on the grill--no shucking required!

Not Your Average Fish Fry

As with any grilling adventure, start with a spotless grill. For safety's sake, make sure that your seafood doesn't lie around unrefrigerated for long. This is especially important on warm days. Try to keep your fish out of direct sun. Herbs and marinades can add a nice flavor burst to most seafood, but do any infusing in the refrigerator.