Aurora Catering's

Seafood Grilling Techniques and Tips

A clean grill is a must for grilling seafood. Allow the heat to burn off past drippings, then completely scrub the carbon residue with a wire brush. If a wire brush is not available then wad aluminum foil into a loose ball and scrub the grill with the foil. (This technique works great!)

After heating the grill, lightly oil the grill with olive oil.

Like most grilling over coals, it is essential to keep an open flame to a minimum.  However, you can use our "Sacrificial Leek" technique.  Check out my
Grilled Leek Salmon Filet recipe for more info!

For thinner fish try using a two sided hinged fish grill, this makes turning of the fish easier, since it holds the meat between the grills.

If not using a hinged basket grill, select fish that is “meaty” such as tuna, amberjack, or swordfish. Cut the fillets to a 1 to 1 1/2 inch thickness. These types of fish are low in fat and usually require basting during the grilling process.

Shrimp can be grilled by skewering them on two skewers, this will hold them flat while turning. Alternate the shrimp with veggies of red onion, mushrooms and bell pepper. Baste them several times while grilling.

Oysters can be grilled whole in the shell (See Recipe) or wrapped with bacon or prosciutto then skewered and grilled.

Leave the skins and scales on redfish and salmon fillets. Place the meat skin side down on the grill on a covered grill. Then grill them without turning, baste with a lemon or herbal vinegratte until the meat flakes.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 -2006 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.