Why You Shouldn’t Be Afraid to Grill Seafood
- by Omaha Steaks
Choose the Right (Firm) Fish
Choose a fish fillet that’s going to hold together on the grill — something relatively firm and meaty, and not overly flaky. Stay away from tilapia or sole over the open flame… they’re just too delicate for this type of cooking. Our favorite four fish for the grill are Salmon, Tuna, Mahi Mahi, and Swordfish.
Salmon fillets of all types have great flavor, solid texture that you can cook on the grates, and are pretty difficult mess up. Whether you go skin-on or skinless is up to you, but the skin adds extra flavor and nutrients.
We love tuna steaks because, well, they’re steaks! You can treat thick-cut tuna steaks just like beef on the grill — sear the outside and leave the inside medium-rare or cook them all the way through.
It’s probably the flakiest fish on this shortlist, but Mahi Mahi will stay together on the grill. It’s loaded with flavor and great topped with butter and herbs.
Swordfish steaks are really cool! You want to cook them all the way through, but swordfish is so meaty the steaks will stand up to just about any seasoning or skewering you can dream up.
Oil Your Grates & Make it Hot
One of the best things you can do for your grilled fish doesn’t involve the fish at all — it’s about your grill. Make sure you’re starting with CLEAN grill grates — scrape well to remove any crusted-on carbon from your last cook.
Then, preheat your grill to medium-high. Before you add a single fish fillet or steak, rub the grates where they’ll go with a well-oiled paper towel. You’ve just greatly increased your odds of success.
Don’t Flip Out
This is the most important thing: DON’T flip your fish too early! This is how fillets fall apart. If you have to work/scrape/nudge/pry at all to get your spatula underneath the fish, its. Not. Ready.
With nicely oiled, hot grill grates, your fish fillets or steaks will release when they’re ready to be flipped. That’s it!