Grilling Seafood

Grilling seafood can be quick, flavorful, and surprisingly easy—if you know the right techniques! Here’s how to get perfectly charred, juicy seafood every time.

PREP & SEASON PROPERLY
• Pat seafood dry before grilling to prevent sticking.
• Brush with olive, avocado, or melted butter) to create a barrier against the grill grates.
• Season lightly—salt, pepper, lemon, and herbs enhance natural flavors.
• Marinate for 15-30 minutes (avoid acidic marinades on delicate seafood)

USE THE RIGHT GRILL TEMPERATURE
Medium-high heat (375-450°F) is best for seafood Too hot? It’ll burn outside before cooking through. Too low? You won’t get a good sear.

KEEP THE SEAFOOD FROM STICKING
• Clean and oil the grill grates before cooking.
• Use a fish spatula for delicate fish—it’s thin and flexible for flipping
• Consider cooking on foil, a grill mat, or a cedar plank for extra protection.

DON'T OVERCOOK
• Fish is done at 130-135°F (145°F is well done, but can be dry).
• Shrimp, scallops, and lobster should turn opaque and firm.
• Don't forget to let it rest for 2-3 minutes.