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Grilling Guide Grilling Seafood Once you’ve mastered barbecue basics, like chicken and steak, bring the fresh, light flavors of the ocean to your backyard grill. Impress your neighbors with fire-grilled salmon served with your favorite slaw and corn muffins. Or bring out the fancy dishes and serve a variety of unique options found in our seafood department including monkfish, cod loins and oysters. Simply sear steaks and fillets until opaque and firm to the touch. Wild about salmon Once you’ve tasted wild salmon – you’ll understand why it’s prized by chefs around the world. Its exceptionally rich flavor and buttery texture tempts connoisseurs who can distinguish the flavor nuances of salmon from different inlets, rivers and streams. Cooking tips (over medium-hot heat) whole fish or loin: 2-4 lbs, 20 minute/lb. over indirect heat fillets, steaks, kabobs: 1/2-1 inch thick, 5-10 minutes over direct heat lobster tail: 8 oz., 7-11 minutes over direct heat scallops: 1 inch thich, 3-6 minutes over direct heat shrimp: large (31-40), 2-4 minutes over direct heat When properly cooked, shellfish will be opaque and fish fillets and steaks should flake easily when tested with a fork. Recipes to Try: South-of-the-Border Shrimp Fajita Skewers Oysters on the Grill Glazed Grilled Salmon Grilled Scallops served on Black Bean, Jicama and Corn Salad |
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