• 1serving

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Nutrition Info . . .

VitaminsB1, B2, B3, B6, H, D
MineralsSelenium, Iodine, Fluorine, Potassium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. Whole Fish

  2. rockfish

  3. trout

  4. striped bass

  5. Fish Fillets

  6. cod

  7. sea bass

  8. tilapia

  9. catfish

  10. bluefish

  11. mahi-mahi

  12. monkfish

  13. Fish Steaks

  14. salmon

  15. swordfish

  16. tuna

  17. shark

  18. sturgeon

  19. halibut

  20. Shellfish

  21. live oysters

  22. live clams

  23. live mussels

  24. lobster

  25. shrimp

  26. scallops

Instructions Jump to Ingredients ↑

  1. Any fish or shellfish, with few exceptions, can be grilled. The only requirement is that the seafood must hold together under the intense heat and when transferred on and off the grill. Virtually all shellfish have this characteristic, as do most fish with firm or medium textured flesh. softer, more delicate fish sole, whiting, orange roughy are not appropriate unless wrapped in foil, lettuce or grape leaves, corn husks or other wrappers. Start with scaled, cleaned whole fish; head-on will help maintain maximum flavor and moisture; don't choose fish larger than grill can easily accommodate. Season belly cavity with salt and pepper; add lemon slices, herb sprigs, onion slices, crushed garlic, other seasonings to belly if desired; close cavity with skewers if stuffed. Brush outside of fish lightly with oil; cook over indirect heat with lid or toward edges of fire until opaque through thickest part (just behind gills), carefully turning the fish 2 or 3 times. If fillet has skin, begin grilling skin-side down over medium-high heat until skin is crisp and fish is two-thirds cooked; carefully turn the fillet and cook just until opaque through. If fish is skinless, lightly brush with oil before cooking to help reduce sticking; cook until nicely browned and about half cooked, then turn and continue cooking until opaque through (cut to test). Marinate fillets before cooking if desired. Choose steaks that are 1-2 inches thick so they hold up on the grill; marinate before cooking if desired. Cook steaks over high heat until nicely browned and about half cooked; turn and continue cooking until opaque through. Tuna and sometimes salmon are delicious served medium rather than well done. Scrub shells of oysters, clams and mussels and set directly on grill over hot fire; set oysters with cupped side down to hold in liquor; grill until shells pop open. Very large shrimp can go directly on the grill; other shrimp and scallops should be threaded on skewers; marinate before cooking if desired. Lobster can be briefly steamed before grilling; claws may take a little longer than split tails. Simply Seafood Summer 1994 Submitted By DIANE LAZARUS On 01-13-95


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