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6 Seafood Grilling Tips

6 Seafood Grilling Tips
Whether you had a successful day at sea or you’re picking up the fresh catch from the market, grilled seafood is one of summer’s simplest pleasures. Unfortunately, due to various cuts, sizes and types of fish, many people think grilling seafood is more challenging than any other protein. Fish is often delicate and can be difficult to maneuver without mishap, and smaller foods, like shrimp and scallops, can overcook in a flash or fall through the grates into the fire. But, that’s no reason to deprive yourself and others of a freshly-grilled seafood dish. We’re sharing 6 tips will make grilling seafood “reel” easy. 
 
  1. Leave the skin on. To prevent your fillets from falling apart while grilling, consider leaving the skin on the fish. This helps hold the fish together in one piece. You can gently remove the skin from the fish when it has finished cooking.
  2. Oil the grilling grate. The one thing you don't want to happen when grilling fish is for it to stick to the grilling grate. Before lighting the grill, brush the grate generously with oil to prevent messy sticking.
  3. Keep an eye on the grill to avoid overcooking. Fish doesn't take long to cook, so don’t go too far while it’s on the grill! For direct heat method, cook fish on medium‑high heat for about 8‑12 minutes (per inch of thickness) and flip it halfway. For indirect heat method, place fish on grate over cool side of grill and cook 15 minutes with lid closed. 
  4. Grilling planks are useful and give wonderful flavors. This method may sound fancy, but grilling seafood on a plank is much easier than grilling directly on the grates. Don’t forget to soak it in water for at least 2 hours before grilling! Then, simply place your fillets on the pre-soaked plank, cover your grill and let it cook until it’s done (no flipping required).
  5. Use skewers for smaller fish, like shrimp and scallops. For easier grilling, thread smaller fish on a skewer. This will not only prevent you from losing them to the flame, but you’ll also only have to flip the skewers once or twice instead of tending to each piece individually. Don’t forget to soak your skewers before grilling!
  6. Identify the cooler spots on the grill. When using an indirect heat method, place fish on the grate on the cooler spots of the grill and cook it for about 15 minutes with the lid closed. You can even sear the fish on the grate over heat and then move it to the cool side of the grill to finish cooking.
See? There’s no need to fear grilling seafood! Check out a few of our favorite grilled seafood recipes below!  
 
Ingredients: Sharpest-Swordfish-Ever-Facebook.jpg
½ cup Moore's Original Marinade
1 lb. swordfish steaks/fillets 4 pieces
½ tsp canned chipotle pureed/chopped
2 tsp large flake sea salt
3 limes
2 tbsp. vegetable oil
8 slices pepper bacon (optional)
2 cloves crushed garlic
 
Instructions: 
  1. Marinade swordfish steaks/fillets in Moore's Marinade, juice from limes, crushed garlic, vegetable oil, and chipotle for 15 to 30 minutes.
  2. Wrap swordfish with bacon slices and grill on seafood grill tray over medium high heat until no longer translucent, but not dry.
  3. Remove from grill and sprinkle lightly with sea salt.
  4. Boil remaining marinade 5 minutes and serve as a sauce for the fish, along with fresh lemon and lime slices.
 
Ingredients: Grilled-Shrimp-with-Ranch-Buffalo-Corn-Relish-Facebook.jpg
Shrimp:
48 medium Shrimp, peeled and deveined
1/2 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
 
Corn Relish:
2 1/2 cups Cooked Corn Kernels
1 small Roasted Red Bell Pepper, diced
1 1/2 cups Onion, small dice
1 1/2 cups Celery, small dice
8 Roasted Garlic Cloves, minced
1 1/3 Tbsp. Vinegar
1 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
 
Instructions
  1. Preheat grill.
  2. Combine all the ingredients for the corn relish in a bowl and chill in refrigerator.
  3. Grill shrimp on skewers until done and then toss in Moore's Creamy Ranch Buffalo Sauce.
  4. Serve shrimp with a side of corn relish.  Drizzle Moore's Creamy Ranch Buffalo Wing Sauce over the top for added flavor.  Bacon and chives also make a great garnish!
 
Ingredients: Asian-Grilled-Salmon.jpg
½ cup Moore's Original Marinade
½ cup dry white wine
3 cloves crushed garlic
2 tbsp. sesame oil
1 tbsp. grated ginger root
2 6oz salmon fillets
 
Instructions: 
  1. Mix Moore's Original Marinade, white wine, garlic, sesame oil, and ginger.
  2. Pour marinade mixture over seafood and marinate for 1-2 hours.
  3. Grill or broil as desired.