Fish and seafood take less time to grill than steak, pork or chicken and can be cooked on an indoor stove top or an outdoor barbecue. You can place selections such as salmon, tuna, trout and swordfish directly on a heated grill or in a wire grilling basket. For colorful kabobs, you can alternate prawns, scallops and shrimp with fruit or vegetables on skewers. For more delicate varieties of fish such as orange roughy, perch or flounder, use wraps made of grape or banana leaves, corn husks or aluminum foil to help seal in the flavor and keep the fish from falling apart.
Indoor Grilling
Step 1
Pat the fish dry with paper towels to remove excess moisture. Lightly rub olive oil on both sides and sprinkle with salt, pepper or other seasonings depending on the cuisine.
An alternative to this preparation method is to marinate the fish or seafood for 30 minutes in the refrigerator. Place the fish in a bowl, pour 1 cup of liquid marinade such over the top and cover.
Step 2
Turn the stove top burner to medium and let it heat up. If you have already brushed oil on the fish, there's no need to drizzle extra oil in the pan. If your fish is marinating, add a little oil before you turn on the heat and rub it around with a paper towel so the fish won't stick.
Step 3
Place the fish in the pan with the skin side down. Depending on the thickness of the fish, the cooking time will be between 3 and 5 minutes on each side. If the fish starts to smoke while you're grilling it, reduce the heat. The fish is done when it easily flakes with a fork.
Outdoor Grilling
Step 1
Follow the same preparations as you would if you were grilling your fish or seafood indoors. For kabobs, use soaked wooden skewers or metal skewers to thread your ingredients. For loose shrimp and scallops or delicate varieties of fish, place them in a wire grilling basket that is lightly coated with oil to prevent sticking. If you're cooking a delicate fish that's likely to fall apart, encase it first in aluminum foil or a wrap such as corn husks, banana leaves or grape leaves.
Step 2
Brush the grill lightly with oil prior to heating. Preheat your barbecue grill to high. When the grill is ready, place your fish on the center of the grill surface with the skin side down.
Step 3
Cook the fish for 2 minutes on the first side, then gently flip and cook for an additional 2 minutes. If the fish is thicker than 1 inch, you may need to increase the cooking time. The fish is ready for serving when a small slice reveals the interior is no longer translucent.
Like fish, seafood kabobs only need to be turned once and can either be served on the skewers or removed for presentation. For seafood kabobs, cook for 2 minutes on the first side and 1 minute on the other side. When the inside is opaque instead of translucent, it's done.
Tips and Warnings
- If you are preparing kabobs with shrimp, prawns or scallops, only marinate the seafood, not the accompanying fruits or vegetables. In the meantime, soak the wooden skewers in cold water for at least an hour. Use your oven broiler for kabobs as an alternative to outdoor grilling. Shelled seafood such as fresh mussels, clams and oysters can be cooked in a grill basket over the hottest section of the grill. It only takes 4 or 5 minutes for the shells to open up. Any shells that don't open should be tossed out.
- If you're using the residual marinade as a sauce over your cooked fish, you'll need to boil it a few minutes first to kill any lingering bacteria.
Things You'll Need
- Fish or seafood
- Fruits and vegetables (optional)
- Tongs or spatula
- Marinade brush
- Marinade
- Seasonings
- Bowl with cover
- Cooking oil
- Paper towels
- Wooden or metal skewers (optional)
- For indoor grilling:
- 10- or 12-inch cast iron grill pan
- Stove top
- For outdoor grilling:
- Barbecue (gas, electric or traditional)
- Wire grilling basket (optional)
- Aluminum foil
References
- "Fish & Shellfish, Grilled & Smoked"; Karen Adler, Judith M. Fertig; 2002
- "Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire"; Bobby Flay, et al.; 2004
- "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen, Roy Finamore; 2008
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