by Jon Alexis
It is time for grilling weather, and we are still deep up in our search for seafood in the Dallas area. To help us out today, we are featuring TJ’s Seafood Market and their guide for quick and easy seafood on the grill at home.
Of course we invite you to check out the latest at either of the TJ’s Dallas locations, including Preston-Forest and on Oak Lawn where they offer a dine-in option.
Here is Jon’s guide:
Why grill seafood?
It is fun, healthy and easy. Grilling sears fish on outside and leaves it moist on inside. Enjoy the weather and clean fewer dishes. Plus guys think grilling is “manly” – gets them to help cook!
Lay it on thick
Salmon, swordfish, halibut, sea bass – thicker, steaky fish grill best. Thinner filets can grill, but you might want to use some tin foil.
Gimme some skin
Buy your fish “skin on”…it will hold together better and seal in moisture. Don’t like the skin? Don’t worry, it will likely stick to your grill or come off after cooking.
Clean your machine
Brush and oil your grill after it is hot to ensure fish won’t stick.
Never too late to marinate
You can keep fish moist by marinating it for 20-30 min. You never need to marinate fish longer. Pat your fish dry once you’ve removed it from the marinade. If the fish is too wet, it is steaming, not grilling.
For best dish, don’t grill cold fish
When grilling, it’s best not to grill cold protein. So pull from the fridge and marinate at room temp (see above) 20-30 min before you grill.
Feel the heat
Ignore your grill’s temperature gauge. Put your hand an inch above the hot grill. If you can’t get your hand that close, it’s too hot. If you don’t have to pull away after 2-4 seconds, it’s too cold.
Honey, leave the lid up!
Grilled fish requires one-directional heat. Closing the grill simply bakes your fish. For once, she will be glad you left the lid up!
Most fish can be cooked 6-7 min per side over medium heat (“feel the heat” for right temp). Thicker fish add a min, thinner fish subtract a minute.
Other seafood cooking times:Tuna = 90 sec per side for rare Shrimp = 2 min per side Lobster Tails = 4 min per side. Flesh down first, then baste with butter when you flip. Whole Fish = 10 min per inch of fish with lid closed Cedar Planking Fish = 10-15 min with lid closed