SEAFOOD-GRILLING

• General ingredients for grilling: Seafood, Salt and pepper, Vegetable oil, Basting oil

• Utensils: Basting brush, Cutting board, Digital thermometer, Hot pads, Kitchen fork
Knife, Long barbecue fork and tongs, Metal grill brush, Nonstick grill foil, Prep and serving platters, Slotted spatula, Soft cloth for oiling grill grates

• Grilling step-by-step:
* Preheat grill on HIGH 10 min (if using charcoal grill, HIGH is barely gray coals with ash).
* Measure and prepare all ingredients; have ready to add.
* Drizzle both sides of seafood to lightly coat with basting oil. (Drizzling instead of brushing avoids contact with raw product and helps prevent cross-contamination.)
* Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. A faint smoke indicates grill is ready. To prevent flare-ups, make sure oil doesn’t drip into flames.
* Adjust heat (MEDIUM or LOW usually best for seafood).
* For fully cooked finfish, baste and cook 1-3 min. Turn over again; baste.
* Check internal temperature by inserting thermometer into thickest part of seafood and cook until turns from translucent to opaque in the center.
* Remember: The fish will continue to cook for a few minutes after it is removed from the grill, so be sure not to overcook.
* Grilling times for finfish are generally 3-4 minutes per side for fish 1 inch or less in thickness, 5-6 minutes per side for fillets greater than 1 inch thickness and kabobs should be cooked about 2 minutes per side.
* To Grill Shellfish, a grill basket will yield the best results. For great tasting shrimp, grill with the shells on, turn once and continue grilling until flesh is white, about 2-3 minutes total. Grilled lobster tails do not need to be turned, but meat is cooked when opaque and shells are a vivid red.
* Transfer seafood to clean platter and let rest at least 2 minutes.