Louisiana seafood is safe and nutritious and tastes great. It’s an excellent source of protein, is low in fat and saturated fat, and contains heart-healthy omega-3 fatty acids.
Tips for perfectly grilled seafood include:
Preheat an outdoor gas or electric grill for at least 10 minutes. If using a charcoal grill, start the fire about 30 minutes before cooking. Let it burn until coals are white-hot, then spread coals in a single layer. To grill fish, a moderately hot fire (375 to 425 degrees F) is best.
Make sure the grill grates are clean, and then lightly brush them with vegetable oil to prevent the skin of the fish from sticking. Place the oiled grate on the grill about 4 to 6 inches above the heat. Prepare seafood by lightly spraying both sides of it with olive oil or vegetable oil (away from direct flames) and then sprinkle with desired seasonings. Avoid brushing or rubbing the seafood with your hands to prevent cross-contaminating other foods.
Finfish and large shrimp may be placed on the grate. Put smaller varieties in an oiled fish basket, on a small-mesh seafood grilling screen or on perforated aluminum foil for handling and to prevent sticking.
Fish is done, but still moist, when it turns opaque and just starts to flake when tested with a fork
Cook fish covered, about 10 minutes per inch of thickness to an internal temperature of 145 degrees F, checked with a meat thermometer. Most seafood needs to be turned halfway through cooking time. Be careful not to break the fish apart. Fish fillets under one inch-thickness need not be turned.
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