BBQ Tip 5: Grill Your Seafood

Don’t let another summer go by without discovering the magic of fresh grilled seafood! It’s incredibly easy to cook almost any type of seafood on your BBQ, no special racks, pots or instruments needed. Just some simple tricks:

Bits and bobs – Use skewers to cook smaller pieces of seafood like shrimp, scallops or small fish. Metal skewers work fantastically for barbequeing succulent Nova Scotia lobster tails. Marinades work great on skewered fish and help retain moisture while cooking over high heat.

All up in my grill –  Shellfish like mussels, clams and oysters can be cooked directly on your grilling rack. Like any cooking method, once the shells open you’re ready to eat!

Grease up – One of the biggest pains about cooking fish (or meat) on the grill is greasing the rack, which can be dangerous. Chef Andy Camm of the Harbour City Bar & Grill recommends lightly coating the outside of your fish with oil instead. This prevents your meal from sticking to the grill and keeps your grilling session fire-free.

Don’t break up – For more delicate cuts of fish, try wrapping them in banana leaves, corn husks and or even aluminium foil to prevent pieces from sticking and breaking. Another flavourful trick is using lemon slices to line your grill and placing delicate filets on top to cook. Mmm!