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  • Posted February 19, 2013 by
    New York

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    Grilled Seafood Recipes


    With the invention of convenient portable grilling equipment, enjoying the distinct outdoor flavors and aromas can now be enjoyed inside the house without having to bring out any heavy equipment or go to a campsite.  Some modern stoves even have a built in grill that is powered by gas or electricity.  For stove top grilling, heavy cast iron pans come with raised ridges that leave the signature grill marks that can trick even the gourmet to thinking it was cooked over charcoal.  Add to that the invention of double sided non-stick small kitchen grills that cut cooking time in half by simultaneously cooking food on both sides, eliminating the need to flip.

    However, outdoor grilling is a still great way to prepare food in a family setting with the father firing up the charcoal and the kids preparing their own food.  Groups of friends, usually guys, can also bond over grilled food with a keg of beer.

    Seafood can very well be cooked the same manner as other usually grilled items like steak, burgers and hotdogs.  One just has to be careful not to overcook it.  Remember that majority of fish and shellfish take much less time to cook than meats.  Cut fish slices a bit thicker when grilling so it doesn’t disintegrate on the rack.  For shellfish, it may be best to purchase bigger clams, squid, prawns and lobster so that it doesn’t burn easily.  Clams, mussels, scallops and other bivalves that do not open on the grill are to be discarded and not forced open.  Another option is to arrange different seafood on wood or metal skewers.  Control your heat as well to prevent any charring.

    The key to any great tasting dish is the marinade.  For seafood recipes, try marinating it in a simple blend of olive oil, lemon juice, herbs and spices.  Avoid strongly flavored marinades that are normally used for meats as this will overpower rather than compliment the delicate flavor of seafood.  Use the best quality you can buy since you’re not masking the food with other ingredients.  Frozen fish and shellfish may not cook well on the grill.  Use whatever’s freshest at the market and don’t be too constrained to follow a recipe.

    Similar to meat, though the charred bits of seafood tastes really good, go easy on it as these contain potentially carcinogenic substances.  Might as well scrape it off or just cook food to doneness without any charring.

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