Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Monday, June 30, 2014

Grilled Seafood

Grilled Seafood
If you’re looking for something different to grill, try fish and seafood.  Fish and seafood are an excellent source of lean protein, and grilling fish is an easy way to get dinner on the table fast. Plus some types of fish, such as salmon, are good sources of omega-3 fats, which are good for your heart. Here are some tips to get you started.  
1.       Ensure the grill is clean before igniting it and lightly brush with oil or nonstick cooking spray to prevent seafood from sticking.
2.       Soak the fish or seafood for about 2 hours in the marinade of your choice to pack in more flavors. Before grilling, drain off any excess marinade and pat the seafood dry. Basting can occur while grilling, but be sure to set aside marinade the seafood was not soaking in to avoid contamination with bacteria.
3.       If you don’t want to use a marinade, brush it with a light coating of butter or olive oil and add seasonings of your choice i.e. black pepper, kosher salt, lime juice, garlic and thyme are some great choices.
4.       Put the fish or seafood on hot grill. Cook the fish or seafood until it is about 60% done (about 3 minutes for ½ inch thick, 5 minutes for 1 inch thick) then flip with a spatula; fish/seafood cooks fairly quickly so be sure to keep an eye on it.  
5.       Cook for an additional 2-5 minutes and remove from grill. Fish is fully cooked when it begins to flake and is opaque at the center. Some fish, like tuna is often served slightly ‘rare’ like a steak.


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