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NE OF the biggest joys of summertime is being able to cook all of your favorite grilled foods right in your own backyard. For many, grilled seafood is a culinary experience unlike any other. If you have never grilled seafood, you might be surprised to learn that it is actually very simple. The trick lies in knowing which seafood to select and the different ways to grill it. Once you know that, you are on your way to mastering the art of grilling great seafood. |
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 If you enjoy delicately flavored seafood, halibut is a delicious white fish that grills fantastically. Dry rubs and bastes are excellent choices for enhancing the mild flavor of this fish. Use grilled halibut in enchiladas or tacos, on salads, or in sandwiches.  Salmon, with its firm texture, is perfect for outdoor grilling. Thanks to salmon's high content of healthy fats, it stays moist and flavorful on the grill. Firm in flesh, rich in oil, slightly nutty in taste, salmon is positively delicious and is as good for you as it is good to eat.  For a low fat, high protein entree, serve grilled swordfish steaks. The natural oil content in swordfish keeps steaks moist while grilling. Sophisticated and simple, its mild flavor and meaty texture make it one of the most popular fishes in the United States.  Tuna steaks offer rich flavor and a meat-like quality that will not weigh you down. A very lean fish, you will want to be careful to not overcook it. A light marinade can help reduce dryness, although you will want to use a mild marinade so as not to cook the fish before it hits the grill. Note: Marinate fish only long enough to pick up the flavor of the marinade. Any longer and the fish will begin to 'cook' from the acidity of a marinade. |
When cooking fish fillets, a hinged wire grill basket is beneficial. Grill baskets help prevent fish from flaking or tearing, which could result in dry and overcooked fish. And, grill baskets make flipping fish a breeze. Firm fish steaks can be cooked directly on the grill if handled with care, while quick-cooking scallops and shrimp can be skewered. Before cooking your seafood, you'll want to make sure that your grill rack is clean and coated with cooking spray in order to prevent fish from sticking. Coat the grill rack with cooking spray before placing it over the coals. Place seafood on a medium to medium-hot fire, leaving it alone for several minutes before turning it-this will sear the fish and also help prevent sticking. Turn fish only once during the cooking time and before cooking time is up, test fish for flakiness with a fork. When cooked, fish will be opaque and firm to the touch. If undercooked, fish will look glossy and semi-translucent. Not sure what to serve with your grilled seafood? During the summer along the Adriatic coast, seafood is the main course or entree of choice for lunch and dinner, and on every Italian table there is a bottle of fresh, crisp and refreshing white wine. One of the most unique and beautiful of these whites is Pecorino; no, not the cheese, but the grape. Cantina Tollo Pecorino IGT Terre de Chieti is a rich, medium-bodied, aromatic white wine that will complement a variety of grilled seafood. If your love is shrimp, scallops, salmon or halibut, this wine will cover all your bases. The hue is golden and the nose is vibrant and intense with citrus and tropical fruit aromas. The palate is dry with refreshing acidity and the finish is long and lingering. |
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