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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 22, 2015

Summer Grilling-Don't Forget Seafood

Summer Grilling – Don’t Forget Seafood
When grilling this summer, don’t forget seafood. Seafood has lots of nutritional value and tastes great.  Here are some tips to make the grilling experience a success.

Successful seafood grilling depends on the fish's texture. Look for fish that has a thick, firm, meaty texture so that it won't fall apart while it's cooking. Although some of the firm–textured fish is higher in fat than more delicate types of fish, the fat in fish is a kind of heart–healthy fat. Here are some examples of seafood that can be successfully grilled.
Grouper: This white–meat fish is sold in fillets and steaks. If you can't find grouper, you can use sea bass.
Halibut: The meat of this fish is white and mild–flavored and comes in steaks and fillets. It's a bit more delicate than other fish, so be careful when turning it on the grill.
Salmon: is a great fish to grill.
Scallops: There are two groups of scallops–bay and sea. The larger sea scallops are best for grilling because they have a meatier texture and can be easily skewered.
Shrimp: Large or jumbo shrimp are the best for grilling. They cook quickly and are easily skewered.
Swordfish: The mild fish has a firm, gray-white flesh and a meaty texture and is usually sold as steaks. Its natural oil content keeps it moist while grilling.
Tuna: It cooks more like beef and its deep red meat almost never sticks to the grill.

To avoid overcooking fish, it's generally best to go with a medium–hot fire.  Start checking the fish several minutes before you think it's done. There are two ways to test doneness: (1) pull a little of the flesh out with a fork and see if it flakes, or (2) make a small slit in the thickest part of the fish with a sharp knife. Cooked fish will be firm to the touch and opaque; undercooked fish will appear shiny and semi-translucent.
Tips for Grilling Fish
Make sure the grill rack is very clean. Any residue on the rack could interfere with the fish's delicate flavor, plus, a clean rack helps prevent sticking.
Lightly coat the grill rack with cooking spray or brush it with oil before placing it over the heat source. This keeps the food from sticking and makes the grill rack easier to clean.
Place the seafood on a hot grill rack and leave it there for several minutes before you try to move it. This way, a sear will develop between the fish and the grill rack, and this prevents further sticking.
Watch the time. Seafood cooks quickly and you don't want to overcook. The cooking time will depend on the thickness of the fish as well as its texture, but most fish cooks in about 10 minutes or less.

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