Grilling up seafood delights

Grilled seafood can be one of the backyard grill's culinary delights, if done right.
If the thought of putting something other than a steak or burger on the grill is a little intimidating, then fear not. Grilling seafood is what I call backyard fast food. Quick and easy to prepare is one of the bonuses to grilling seafood, as well as the fact that it tastes great and is good for you.

For those who love fish but don't love the smell that's left in your kitchen after cooking, you now have no worries. All your great seafood dishes may be prepared on the barbecue with better results.

Understanding some simple basic principles and techniques about grilling can make this experience easy. This week I have some tips on grilling fish and other seafood which should help eliminate the unknown and give you the confidence you require to make your next seafood experience a memorable one.

GRILLING SEAFOOD TIPS

1. When it comes to grilling seafood, it has to be the freshest product money can buy.

2. Selecting the proper seafood to grill is probably the hardest part. Firm fish such as tuna, salmon or shark can generally be cooked right on top of the grill. For more delicate fish or cooking whole fish such as trout, snapper, perch, catfish or flounder, a hinged wire grill basket should be used for best cooking results. Lean fish can tend to dry out quickly so basting with a sauce or liquid might be required to keep the fish from drying out.

3. The grill must be clean and free of leftover food particles. Once cleaned, take a rag with olive oil and wipe down the grill. Then set the temperature to medium high heat. If the grill is not hot enough the food will stick.

4. As for small shellfish such as scallops or shrimp, wooden skewers are a must. This will prevent small pieces from falling through the grill and also make it easy to manage while cooking. Grill baskets may also be used for small pieces, depending on the spaces of the basket used. Soak the skewers at least 30 minutes before using to help prevent them from burning.

5. When grilling large shellfish in the shell, such as oysters, mussels and clams, place them directly over the hottest part of your barbecue. They are done when the shell opens wide and the meat is tender. Never eat shellfish that does not open in direct heat after five minutes. Discard it immediately.

6. A good way to prepare fish for grilling is to simply use one of my favourite marinades (recipe below). Marinades are a great way to add flavour or moisture. Unlike beef and other meats, fish only needs to marinate for a short time, about 30-45 minutes. By over-marinating, the acids in the marinades will start to breakdown the delicate flesh, leaving your fish mushy or sometimes partially cooked because of too much acid.

7. When it comes to the cooking, even heat is required. Aim for medium hot to high heat depending on the size and what kind of fish you are preparing. The best way to check the heat of your grill to see if it's ready is to hold your hand about 5 inches from the heat for 3-4 seconds. If you can't hold it there for 2 seconds, the temperature is too hot. If you can hold your hand 5 inches from the heat for 3-4 seconds, then your grill is medium hot.

When cooking whole fish in a basket, a lower heat will be required to prevent drying and charring. You should plan on cooking the fish 10-12 minutes for every inch of thickness. When the fish is cooked it will start to show signs of flakiness and the colour should be opaque. It is best to undercook your fish slightly instead of overcooking. Don't flip your fish back and forth when cooking as it will start to fall apart. Turn the fish only once if at all possible. Never use tongs, always a spatula when cooking.

Grilling seafood is easy, just remember these tips and have fun. For the first-time fish griller, here is a simple recipe to get you started.

Ginger Soy Citrus Marinade ideal for Salmon
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) sesame oil
1/4 cup (60 ml) saki wine
5 cloves of minced garlic
2 Tbsp. (30 ml) fresh grated ginger
4 Tbsp. (60 ml) rice vinegar
4 Tbsp. (60 ml) sweet soya sauce
Mix all ingredients together.