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Successfully Preparing Seafood on the Grill
Seafood is a natural for outdoor cooking. Whether it's any of a thousand choices, it's delicious, good for you, and takes just minutes to prepare.
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PREPARING THE GRILL
Cleaning. Always start with a super clean grill. After each use, clean the grid with a steel brush while it is still warm.
Coating. To keep seafood from sticking to the grill, slice a raw potato in half length-wise. Once the grill is hot, slide the cut potato down the grill in one direction only. It should make a loud hissing noise. The starch from the potato will coat the grill and act like a natural form non-stick coating - bet you didn't know that!
PREPARING THE FIRE
Charcoal Grills and Pits. If you are using a charcoal burning grill or pit, place briquettes into a pyramid and ignote. When the flame has died down and the coals are covered with gray ash (about 40 minutes), spread coals in a single layer with a surface area slightly larger than food being grilled.
Gas & Electric Grills. These grills provide a smooth even source of heat. Since neither gets as hot as a wood or charcoal fire, it's a good idea to use the highest heat setting. Turn on the heat source about 15-20 minutes before cooking to really heat up the grill.
Temperature. Fish cooks best over a medium-hot fire; shellfish require a hot fire. The proper temperature for a medium-hot fire can be determined by holding your hand about three inches above the grill. The heat should be intense enough to force you to move your hand in about 2 or 3 seconds.
Controlling The Fire. Flare-ups can quickly burn and ruin seafood. Keep a spray bottle handy to extinguish flare-ups.
Covered Cooking. For a smokier flavor, cover the grill during cooking and add water-soaked hardwood chips directly to the fire. In a gas grill, make a 'boat' from heavy duty aluminum foil and place directly on the grill along with your seafood. What you will find is that the smoke will add subtle flavor variations. Woods like alder, mesquite, hickory, maple and oak add the most distinctive tastes and are perfect for seafood. Make sure you never use a soft-wood, such as pine, as their smoke contains a resin that will ruin your meal.
PREPARING THE SEAFOOD
Sizing. Cut large loin steaks or fillets into meal-size portions before grilling. They cook evenly, faster, and are less cumbersome to handle.
Preparing. Oil fish very lightly just before cooking. Larger cuts of fish may be wrapped in a strip of bacon, much as you would a fillet mignon. This bastes the fish while holding it together.
Turning. Much like a choice steak, you turn seafood only once during the cooking process. When cooking fish fillets, always start with the skin side up. If the skin has been removed, the skin side will appear slightly darker. By cooking this way, the natural fat carried beneath the skin will be drawn into the fillet, keeping it rich and moist. When turned, this leaves the more attractive side up for a perfect presentation.
For easy turning, use a two prong kitchen fork inserted between the grill bars to slightly lift the fish, then slide a metal spatula under the fish and turn.
Timing. Nothing can ruin an excellent seafood meal faster than overcooking. Seafood changes from translucent to opaque as it cooks and continues to cook slightly when it's removed from the heat. Cook fish 6 to 12 minutes per inch of thickness. Remove when just opaque throughout.
Seasoning. Seafood is delicious with a wide variety of herbs and seasonings. You can coat your filets or shellfish with your favorite seasoning (from Caroline's of course!), or baste your seafood with Italian salad dressing, white wine, white vermouth, lemon juice or even mayonnaise blended with any variety of our dry rubs. For example, we love our Aussie Steak Rub on any type of fish. It really compliments the lighter flavors of seafood, without overpowering.
Quick and Easy Packet Cooking. Try this idea for a complete meal prepared and grilled in less than 30 minutes. On a sheet of heavy duty aluminum foil, top a seafood fillet with your favorite vegetables and sprinkle it with your favorite Caroline's dry rub. Wrap and seal the foil to form an airtight packet. Make one packet for each person you are serving. Grill on a hot covered grill 15 to 20 minutes. Let each person open their own packet at the table and they will be amazed at the aroma when they unseal it. Additionally, you will find a naturally created jus, which will be flavored perfectly.
Fish Boat. This is a great way to protect more delicate filets. Thoroughly season your favorite fish fillets. Shape a sheet of heavy duty aluminum foil around fish to make a fish boat for grilling. Foil keeps fish from falling through the grill rack, while the fish takes on a great grilled flavor.
Grill Roasted Seafood Vegetable Salad. Turn grill-roasted vegetables into a delicious salad by serving with grilled salmon over mixed salad greens and drizzling with balsamic vinegar and olive oil or your favoite salad dressing.
Hold In Heat. Keep grilled seafood and other grilled foods hot until serving time by wrapping them in aluminum foil to keep the just-grilled flavor, then after dinner simply rewrap and refrigerate the left overs. Foil also prevents odors from tansferring to other foods in your refrigerator.
There's no mystery to grilling seafood. It's quick, easy and by following these basic tips, almost guaranteed to be delicious. But don't be afraid to experiment. Try new recipes, new flavorings - like we always say, 'You are only limited by your culinary imagination!'
The next time you grill seafood, make sure you season with Caroline's Aussie Steak Rub. Despite the name, it is an excellent match for your seafood dishes
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