By Kathy Hart 



If it's summer, it must be time to 

 grill out. Grilling is as much a part of 

 long, hot days as watermelon, vine- 

 ripened tomatoes, picnics and weeks at 

 the beach. 



And when it comes to placing food 

 over fire, there's nothing better than 

 seafood, says Joyce Taylor, Sea 

 Grant's seafood education agent. 



"It's the only way I know to make 

 the best food better," Taylor says. 



Grilling is quick and easy, and it 

 prevents heat buildup in the kitchen 

 from hot ovens and stovetops. And 

 anyone can master the skills of grilling. 

 After all, searing food over an open fire 

 is the genesis of all cooking. 



Two basic concepts are key to 

 outdoor grilling. The fire, whether gas- 

 generated, charcoal or wood, shouldn't 

 be too hot (no flames required), and 

 the grill shouldn't be too close to the 

 fire. Either can result in a charred — 

 read burned — exterior of the food 

 being grilled. And who wants to 

 waste a delicious, and often 

 expensive, mahi-mahi 

 fillet or tuna steak by 

 overcooking? 



For grilling 



rills 



bring home the freshest seafood at the 

 grocery store or fish market. On hot 

 summer days, remember to come 

 directly home after purchasing 

 seafood. Ask your grocer to pack your 

 seafood with other cold items or bring 

 a cooler filled with ice to transport 

 your dinner catch. 



The heat buildup in your car 

 can hasten spoilage of 

 seafood. If left too 

 long in a backseat or 

 trunk, seafood, 



handled as little as possible before and 

 during cooking. The grill needs to be 

 oiled to prevent the fish's delicate skin 

 from sticking. Or use a long-handled, 



hinged grilling 

 for cooking. Be 

 grease it 



sea- 

 food, start 

 with only the 

 freshest fish 

 and shellfish 

 available. 

 No amount 

 of grilling or basting is going to make a 

 spoiled fish taste better, Taylor says. 



Use your nose and ask questions 

 about catch dates to ensure that you 



like 

 other 

 meats, 

 can become 

 inedible and 

 dangerous to eat. 

 It's best to buy 

 seafood on the day you plan 

 to grill it and store it in the 

 coldest part of your refrigerator 

 until it's ready for the coals. 

 Taylor says any species of fish 

 or shellfish can be cooked on the grill 

 if you make allowances for the fat 

 content. Lean fish need to be basted 

 frequently to keep them moist. Fatty 

 fish usually do not require basting. 



Fish in any market form — 

 whole, pan-dressed, steaks or fillets — 

 may be cooked over the coals. 

 Shellfish, depending on the recipe, 

 may be grilled in the shell or shucked. 

 Fish are fragile and should be 



basket 

 sure to 

 too. The 

 basket 

 makes it easier 

 to turn the fish and 

 helps retain its shape. 

 For shellfish, such as 

 shrimp or scallops, the 

 basket prevents your 

 precious catch from falling 

 through the grill slates. 

 Using skewers to make 

 kabobs is another option for 

 outdoor grilling. Since kabobs often 

 mix seafood and vegetables, they offer 

 an easy way to cook an entire meal in 

 minutes. Add a fruit salad, rice and a 

 cool refreshment, and there's no better 

 summer eating. 



When grilling, be careful not to 

 overcook seafood. Fish should always 

 be moist and tender, never dry and 

 chewy. Cook fish only until it flakes 

 easily when tested lightly with a fork. 

 Generally, fish require about 10 minutes 

 of cooking per inch of thickness, but 

 Taylor suggests you start checking for 

 doneness in about half that time. 

 Depending on the hotness of the coals, 

 cooking rates can vary outdoors. 



One word of caution. When your 

 seafood is done, place it on a clean 

 plate, Taylor says. Don't put it on the 

 plate used to carry the raw fish to the 

 grill. You could contaminate your 

 dinner with bacteria in the raw juices. 

 This rule holds true for any meat 

 product. 



1 8 JULY/AUGUST 1995 



