If putting your hard fought for seafood on the grill sounds a little intimidating, then fear not. Grilling seafood is no more difficult than grilling steak or chicken. In fact, if you know which kind to use, and how to prepare the rack and fire, it’s practically foolproof.
A hinged wire grill basket is best for cooking thinner, less firm fish fillets. Firm fish can be cooked directly on the grill if handled carefully.
Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.
Turn fish only once. (Flipping back and forth will break fish apart.)
If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade. Note: If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.
Any residue on the rack could interfere with the seafood’s delicate flavor; a clean rack also helps prevent sticking. Lightly spray the grill rack with cooking spray before placing your seafood directly on the grill.