How to grill seafood

September 01, 2004

Tips on grilling seafood

Choose pan-dressed fish - fish with head, tail and fins removed - fillets and steaks. Thick cuts are preferable.

A well-greased, long-handled, hinged wire grill basket is recommended.

Firm fish, such as tuna, salmon or shark can be cooked directly on the grill if handled carefully.

Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.

Grill fillets over medium to medium-low heat. Fish can cook quickly, and it is easier to slow down cook time and monitor to not overcook.

Turn fish only once. (Flipping back and forth will break fish apart.)

If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.

To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.


- Sources: Fish 4 Fun, at, a Florida-based online fishing and boating resource; National Marine Fisheries Service, U.S. Department of Commerce

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