NC Cooperative Extension Service

Our mission is to help people improve the quality of their lives
through research-based information and informal educational opportunities focused on issues and needs.

Susan M. Morgan, CFCS
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422
May 2001

Seafood on the Grill

Warm weather is here and it's time to fire up the grill. Instead of the usual hamburgers and hot dogs, why not try seafood on the grill. Grilling is an easy, quick, healthy and virtually mess-free way to cook seafood.

You can grill any fish fillets or steaks that are at least one-fourth inch thick. For the best results, buy the freshest fish or shellfish you can find. Fish fillets and steaks should be moist, but not slimy with an ocean-fresh odor. The flesh should be almost translucent and firm to the touch. Shrimp should be moist with firm flesh. Depending on the variety of shrimp, the shells should be translucent with grayish green, pinkish tan or pink. Our local shrimp are a grayish green color when fresh. Frozen fish and shrimp are good options also.

After you purchase the seafood, keep it cold. Store seafood on the bottom shelf, the coldest part of the refrigerator, in a baking dish or plate to prevent the juices from leaking onto other foods. Or leave the fish in the plastic bag with ice, wrapped in the newspaper as you will buy it from the seafood dealer.

Marinades, dry rubs and basting sauces add extra flavor to grilled seafood. Marinate fish and shellfish in the refrigerator for up to six hours. Longer marinating times change the texture of the fish, making it mushy. Drain the fish before grilling and discard the marinade. If you want to use the marinade as a sauce with the cooked fish, be sure to keep a portion separate from the raw fish for later use.

Dry rubs or spice rubs are popular and easy to use. Combine your favorite spices or look in the seafood or spice section of your grocery store for ready-to-use rubs. Rub, hence the name, the surface of the fish with the mixture and grill.

When grilling seafood, allow plenty of time for the charcoal or gas grill to heat. With a charcoal grill, allow at least 40 minutes after lighting for the flame to die down and the glowing coals to form a white ash. Follow the manufacturer's recommendation for preheating a gas grill.

Spray the fish with a light coating of oil to help prevent sticking. Grill the fish over direct heat. If there is a flare up, move the fish to a cooler portion of the grill until the flames die down. You can also grill fish on foil, which works well for thinner fillets of fish, or use one of the specially designed baskets. These allow you to turn the fish over without it losing shape at all. Spray the foil or basket with oil or a non-stick spray, place the fish on the foil and the foil "pan" on the grill.

Cook fish until it flakes and is opaque. For safety, the internal temperature of seafood products should reach 145°. Use an instant read thermometer to check the temperature. The thickness of the steaks or fillets and the temperature of the fire will determine cooking time. In general a one-half inch thick fish steak or fillet should cook over a hot fire in four to six minutes, an inch thick fillet should cook in eight to ten minutes. Medium size shrimp take about five to seven minutes and turn pink when done.

For information on summertime food safety, call Susan Morgan, at the North Carolina Cooperative Extension Service -- Brunswick County Center -- (910) 253-2610. Susan Morgan is Extension Agent for Family and Consumer Education for the North Carolina Cooperative Extension Service in Brunswick County. For more information or questions, contact Susan at 253-2610 or P. O. Box 109, Bolivia, NC 28422.

Please e-mail Susan Morgan, CFCS, County Extension Agent, Family and Consumer Education for further information or assistance.

The information presented is for educational purposes only. References to trade names is made with the understanding that no discrimination is intended and no endorsement by North Carolina Cooperative Extension Service is implied.

Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability. North Carolina State University, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.

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Date Created 6/25/2001