Know your fish to know how to grill it

By Joelene

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.

Preparation

Step 1

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.