Helpful Hints for Grilling Seafood

Fish cook rapidly on the grill, so don't wander far from your catch!
Unless you are grilling very delicate, thin fillets such as sole or flounder, you can skip the aluminum foil. Instead of sealing fillets in a foil packet where they won't benefit from the direct contact with the fire, lightly brush or spray them with oil to keep them from sticking to the cooking grate.
Fish is cooked to perfection when it is slightly opaque throughout. Insert a sharp paring knife between the layers of the fish meat and turn it slightly to get a good look inside. If the fish still looks translucent in the center, give it a minute or two more.
Turn fish only once. Flipping fish back and forth can cause them to break up.
Firm fish such as tuna or salmon can be cooked directly on the grill if handled carefully. A hinged wire basket can be very useful when cooking more delicate fish such as perch, snapper or catfish, or for cooking shellfish.

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