Lighten up barbecue season with fish and shrimp on the grill
Here in the dog days of summer, shrimp and fish start to sound really good instead of heavier beef, pork, or chicken.
A lot of people are unsure about putting fish on the grill—will it fall through the grates? Will it dry out? How do I know when it’s done? But it’s actually a lot easier than you might think. Here are the basics on grilling fish and seafood:
- Many cooks like to add flavor by marinating their meat, and the same can be done with fish. But you don’t need to marinate it overnight. An hour or two is just fine.
- Fish cooks fast, so don’t wander off! You’ll know it’s done when it starts to flake. If you’re grilling shrimp, it’s done when it turns pink. I’m a big fan of meat thermometers for safety, but you don’t need one for fish.
- Unless you are grilling a whole fish or a skin-on fillet, you’ll need to put something on the grill to prevent it from falling through as it cooks. There are special accessories you can buy, but the simplest thing to use is foil—most everyone has it around the house, and clean-up is a snap. Spray the foil with cooking spray and you’re ready to go.
- You can make a foil pouch with fish, seasonings, onions, or other veggies and cook everything together to make a super-easy, all-in-one meal. To make the pouch, tear off a square 12” piece of foil for each fillet (larger if you’re cooking a larger piece of fish) and pull the foil up on all sides to create a bowl around the fish. Top with seasonings and vegetables, then seal by folding the top over twice and then folding in the sides, leaving space for steam expansion. If you want to try a simple recipe, here’s a link to a delicious Foil Wrapped Salmon for Two.
- A cedar plank is great for cooking salmon or other hearty fish. You can find one in most kitchen stores, and it gives a nice smoky flavor. Before using the cedar plank, you’ll want to soak it in water for at least 30 minutes, but the longer the better. Prepare the grill for direct cooking and place the cedar plank on the grill for five minutes to heat it up before you brush it with olive oil and put the fish on top of the cedar plank, skin-side down. Close the grill and cook the fish until tender.
- Shrimp are easy to cook on a kebab. If you’re using a wooden skewer make sure you soak them in water for a minimum of 15 minutes so they don’t burn. Overnight is even better. If you’re using metal skewers, make sure you have your grill gloves handy because they will be very hot when you pull them off the grill.
Here are some recipes for grilled fish and seafood that are simple and loaded with flavor. Enjoy!
Stubb’s Spicy Shrimp Kabobs
1 lbs. large shrimp, peeled and deveined
1 ½ cups pineapple chunks (preferably fresh)
1 red bell pepper, cut into 1 inch squares
½ cup Stubb’s Pork Marinade (or more if desired)
8 wooden or metal skewers
If using wood skewers, soak in water for at least 15 minutes. Thread shrimp, pineapple, and red bell pepper in an alternating pattern onto skewers.
Prepare your grill for direct high heat cooking. Oil the grates and place the skewers over the heat. Grill for 5-10 minutes, flipping often until the shrimp are pink and cooked through. Baste the skewers with Stubb’s Pork Marinade every time you flip.
NOTE: To make the dish less spicy, baste less often.
Green Chile Cedar Plank Salmon
1 lb salmon (or tuna) fillets
2 Tbsp Stubb’s Steak Rub
1 bottle Stubb’s Green Chile Marinade
3 Tbsp olive oil
1 cedar plank (for grilling)
Lightly season salmon with Stubb’s Steak Rub. Place salmon in resealable bag and pour in ¾ of a bottle of Stubb’s Green Chile Marinade and 2 tbsp. olive oil. Let marinate for 2 hours.
While the fish is marinating, soak the cedar plank in water for about an hour.
Prepare grill. Heat grill to medium-high heat (about 375°-400°).
Place cedar plank on grill and let warm for 5 minutes.
Brush a light coat of olive oil on top of cedar plank and place salmon on top of cedar plank, skin-side down. Grill salmon with lid closed until desired doneness (about 12 minutes). Just before removing it from the grill, brush the salmon with the remainder of the Green Chile Marinade. Remove the salmon on the cedar planks from the grill. Use a spatula to remove the salmon from the cedar plank to a plate. Cut and serve immediately.