Sizzle Your Seafood on the Grill

JEFF MEAGHER

BUSINESS DEVELOPMENT MANAGER SEAFOOD & CENTER OF THE PLATE I’m not sure when grilled seafood got a reputation for being difficult-nearing-impossible to cook, but I’m here to open your mind to a family recipe and style of gilling that will please all seafood lovers.

PRACTICE MAKES PERFECT

Many grillers consider fish fillets and steaks their biggest challenge. They remember the times when fish stuck to the grate and fell to pieces when they tried to take it off the grill. To greatly improve your chances of success, learn to grill firm fish first, especially the ones that are a bit oily, including salmon, swordfish, and tuna.

Fish and seafood don’t have the muscle structure and firmness that many four-legged creatures have. Therefore, marinades work more quickly to break down the structure of fillets and steaks. So, to prevent mushy textures, limit marinating times to just a few hours. And, above all else, don’t overcook fillets and steaks.

FEED THE FIRE

Don’t be afraid of high heat. It creates a bit of a crust on the surface of fish, and the crust helps the fish release from the cooking grate. The thinner the fillets or steaks you have, the higher the heat should be.

NO FLIP-FLOPPING

Every time you turn fish on the grill, you create a new possibility for sticking, so turn it only once. Pending the thickness of your seafood, 3-4 minutes may be all it takes.

QUICK FINISH

Grill the first side longer than the second. This assures you a nicely developed crust on the first side. Plus, if you are grilling with the lid closed (as you should), the second side will begin to cook while the first side is on the grate. So, the second side will not need as long on the grate

BEACH TRIP RECIPE

It really doesn’t matter where the beach is located just as long as you are at the Beach! To make this easy, simply start with Empires Treasure Peeled and Deveined Tiger Shrimp.

Grilled Bacon Wrapped Shrimp Marinated in Raspberry Chipotle Sauce

INGREDIENTS

• 12 shrimp • 12 strips of bacon • 1 cup Raspberry Chipotle sauce

DIRECTIONS

1. Thaw the shrimp under cold water and then begin to wrap in bacon. You may want to keep the shrimp firm, semi frozen, to make the wrapping easier.

2. You can use any bacon, but my favorite is our Mariah Hickory Hardwood Smoked with Black Pepper.

3. After you’re done with the wrapping, marinate in Raspberry Chipotle Sauce for 2-3 hours.

4. Grill until bacon is fully cooked.

Recommended Ttems

PFS ITEM #157202 TIGER SHRIMP PFS ITEM #423543 PEPPERED BACON