I try to grill some kind of BBQ Seafood once a week. Grilling seafood is easier than you think. Once you try it, you will be hooked! I always stop by the seafood counter at my local market to see what the “catch of the day” is. Salmon is usually my choice. It is available year-round in most markets and you can buy whole cross steaks with boneless or boneless steaks. Salmon can be seasoned with a wide variety of spices or massages. That’s what I like best about that. One day I will marinate the steaks in a teriyaki recipe, and the next time, I will make a simple salt and pepper with lemon butter sauce.
Many recipes require that your fish be “peeled” or “skinless,” which is fine if you’re baking it, for example, and you don’t have to worry too much about it. But grilling is something of an “action” cooking method where you may have to interact a bit more with your food to cook it to perfection. To prevent fillets from falling apart when you move them, consider leaving the skin on the fish (if so) when you grill it. Helps keep fish together in one piece. Or better yet, eat it! Some fish like trout or mackerel have thin skin that turns deliciously crisp when grilled. Harder-skinned fish such as salmon and halibut are better without their skin. You can gently remove the skin from the fish when it has finished cooking.
During the summer months, there is nothing better than eating hot grilled foods. Whether you’re cooking hot dogs and hamburgers or seasoned vegetables to perfection, it all tastes better patterned with grill marks. But it’s important to consider factors like preparation, grill temperature and cooking time with this type of dry cooking. To ensure that your food is perfectly roasted, every Friday WomansDay.com will introduce a new set of rules for roasting different types of food. We will cover: steaks and burgers, seafood, vegetables, chicken and ribs. Today we are going to talk about everything related to seafood.