Simply Seafood

It’s Summertime and the GRILLING is Easy

Lobster But not everyone realizes just how easy it is to grill seafood. Take shellfish, for example.

Clams, mussels and oysters are a snap on the grill, just place on a medium hot fire and cook until opened. (Be sure to position oysters with the deep side of the shell down so they simmer in their own juices.) The smoky fire will give these marvelous mollusks a great flavor when you dip their meats in a savory sauce.

Lobsters are great on the grill, too. Split lobsters in half lengthwise with a large chef’s knife (kill them first, of course). Remove the viscera, baste the exposed meat with an herbed oil or butter and place the lobster meat side down on a medium-hot fire. Cover and cook for 10-12 minutes – it’s done when the shell turns a bright red and the meat turns opaque. Take the lobster from the grill, remove the claws. Return the claws to the grill for another 3 to 4 minutes.

Although firm, meaty "steaked" fish like tuna and swordfish are the first choice of many backyard seafood savants, even fragile fillets can be grilled. Try wrapping them in a sturdy vegetable leaf. The leaves will char without burning and impart a smoky flavor to the seafood within. Leaves of Swiss chard, cabbage, spinach, romaine and radicchio all make attractive wraps. Blanch the leaves in boiling water for a minute or two, rinse in cold water, than dry by stacking between paper towels.

Coat the fillets lightly with oil, add herbs of your choice, then wrap in the leaves. Secure the wrap with a toothpick or a shortened section of a bamboo skewer. Grill as you would any other fish, using the ten-minute-per-inch rule as a guide.

You can also grill small shellfish like scallops or shrimp. Just use a skewer and baste them with an herbed oil or butter. For an extra shot of smoky flavor, try soaking wood chips (chips from fruit trees are best) and tossing them on your hot fire.

Here are a few of our favorite grilled seafood recipes.