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How to Grill Seafood
Even though it seems easy, grilling seafood can be tricky at times. The staff at bassenthusiast.com have created some good tips which can be used when grilling your latest catch. If you have any tips you think we missed, email us at and we will add them.


Tips on Grilling Seafood

All bass anglers are a like in many ways including their love for seafood. However most of us are mere novices when it comes to being able to grill our own seafood whether it be freshly caught or just purchased. Our staff has created the following so you will be as good at the grill as you are on the lake.

-A hinged wire grill basket is best utensil that can be used to cook the whole fish such as snapper, trout or salmon. This wire basket also works well for fillets of tender fish such as perch, snapper, catfish or flounder.

-One of the best ways to cook firm fish, such as tuna, salmon, or shark is to cook them directly on the grill. However make sure you handle the fish carefully or you will end up being hungry.

-The best way to skewer small shellfish such as shrimp or scallops is to use metal or water-soaked wooden skewers. If none of these are available another way to cook them is in a grill basket.

-When girdling fillets use medium to medium-low heat. The reason for this is fish have the habit of cooking very quickly and it is easier to slow the cook rate and monitor the progress or starting over if over cooked the fish.

-When cooking a fish on a grill you should always remember that less is more, especially when turning a fish. It is a good habit to only turn fish once. Unlike chicken, flipping back and forth will break fish apart.

-When you decide to use a marinade on your favorite fish, make sure you allow at least 30 – 45 min for the fish to soak up the entire flavor. To get the best results, make sure you keep the fish in the refrigerator.

-If you are going to use the marinade that was used as the initial marinade, as on top of the cooked fish or seafood, the marinade liquid always boil the liquid by itself for at least 5 minutes to cook out any bacteria that may have accumulated when the fish was soaking.

-When grilling shellfish in the shell, such as oysters, mussels and clams, the best way to cook them is to place them directly on the hottest part of the grill. You will know they are done when the shell opens. Usually this will occur in 3-6 minutes. If there are some that do not open after 6 minutes throw them out as they are probably bad.

To get a diamond pattern on grilled fish:
1. Before you start the grill. pour a small amount of vegetable oil on a paper towel and lightly coat the grill rack. By coating the grill before it is heated there is a reduced likelihood that the fish will stick to your rack.
2. Start the grill and preheat the grill to about medium-high.
3. As the Grill is warming up brush or dab both sides of the fish lightly with olive oil making sure both sides have been coated.
4. Once the grill has been preheated, place the fish on the grill and cook the first side for about 2 to 3 minutes.
5. Rotate the fish 45-degrees on the grill (a one-quarter of a turn) and cook this side for 2 to 3 minutes longer.
6. Flip fish to other side and finish cooking time and once it is done enjoy!


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