Seas the Day: Tips for Grilling Seafood

There’s nothing quite like the smell of fresh seafood sizzling on the grill, and the taste is out of this world. However, grilling seafood can also be intimidating, especially if you’re not used to cooking it. That’s why we’re sharing tips for grilling seafood to help you achieve perfect results every time.

1. Choose the Right Seafood
Not all seafood is created equal, and some types are better suited for grilling than others. Generally, firm-fleshed fish such as salmon, tuna and swordfish are the best choices for grilling, as they hold up well on the grill and don’t fall apart. Shellfish like shrimp, scallops, and lobster also grill nicely.

2. Oil & Clean the Grill Grates
Greasing the grates before cooking helps prevent your seafood from sticking to the grill and encourages those beautiful char marks. Use a brush or a paper towel to apply a thin layer of oil to the grates. And don’t forget to clean the grill grates after cooking to remove any residue for future grilling sessions.

3. Keep it Simple
When it comes to seasoning seafood, less is often more. Seafood has a delicate flavor that strong spices and marinades can easily overpower. Instead, use simple seasonings like salt, pepper and lemon juice to enhance seafood’s natural flavor.

4. Use a Grill Basket
If you’re grilling small pieces of seafood like shrimp or scallops, keeping them from falling through the grill grates can be challenging. A grill basket is a great solution; simply place the seafood in the basket and grill as usual.

5. Don’t Overcook
Overcooking seafood is a common mistake that can result in dry, rubbery seafood. To avoid this, keep a close eye on the seafood and remove it from the grill as soon as it’s cooked through. The internal temperature of fish should be 145°, while shrimp and scallops should be cooked until they’re opaque.

With these tips, you’ll be grilling seafood like a pro in no time. Fire up the grill, pick up some fresh seafood from Busch’s, and get ready to enjoy some delicious meals.