How to Grill Seafood
Summer has officially started. Dust that pollen off the grill and let’s get cooking!
When it comes to grilling seafood, let the high temperatures and smoke do the work for you. For those looking for bonus knowledge, here are some ~hot~ tips to get you started.
Because most grillers use the direct grilling method rather than embers, spit-roasting, or smoking, our recommendations below apply to gas or charcoal grills.
Our first hot tip is to preheat the grill. An unheated grill will cause the seafood to stick. Also, make sure to turn on the grill with the lid open. Once heated up, give the grill a quick scrub to clean the grates.
For those that love grill marks, try oiling the grate before placing down your seafood.
Want another way to lock in moisture? Lather your seafood with a mayo-mustard spread before grilling.
Our second tip is to give your seafood the space it deserves. Give about 1 inch between products so as not to overcrowd the meat. It is also good practice to leave 1/3 of your grill space open. This space comes in handy when items need moving around to prevent overcooking.
Our next tip is patience. Trying to peel off seafood too early will cause sticking and loss of product. Wait for the proteins to release from the grill. We recommend cooking for 10 minutes per inch.
Once the meat is done, let it rest for another 10 minutes. This retains the juice and flavor. After all, no one likes a soggy plate.