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When It Comes to Grilling Seafood, I Have the Secrets to Success

Seafood is expensive so grilling correctly will prevent unfortunate waste.
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When It Comes to Grilling Seafood, I Have the Secrets to Success
One key step? Always let cooked fish rest several minutes before eating to allow juices to settle and finish cooking. JeanMarie Brownson/TNS
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A covered grill, fueled by charcoal or gas, just may be the perfect vehicle for cooking fish. From small whole trout or branzino to thick halibut steaks, the smoky flavor of hardwood pairs beautifully with all manner of seafood.

That doesn’t mean grilling fish is easy or foolproof. Most seafood proves expensive—overcooking can render it inedible and a real misfortune.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
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