Know your fish to know how to grill it

Top picks: Salmon, Sea Bass, Mahi-mahi, Haibut and Shrimp Oily fish: bluefish, mackerel. Flesh is dense and takes well to high-heat grilling. But flavor is strong and texture is firm. Citrus marinades work well to offset strong taste and soften texture. Oily fish go off quickly, so freshness is a must.

Know your fish to know how to grill it
Know your fish to know how to grill it

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

Directions

Shellfish: scallops, shrimp. Both cook quickly. Shrimp changes color as it cooks, indicating doneness, and takes well to marinades and sauces. Scallops should be "dry" scallops, not treated with preservatives such as tripolyphosphates, which leach the sweet taste out and prevents scallops from browning. Dry scallops brown attractively on the grill and are easy to visually judge doneness.

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