Springtime Seafood Grilling Guide From TJ’s Seafood Market

seafod grillby 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-Royal and on Oak Lawn where they both offer a dine-in option.

Here is Jon’s guide:  

seafood grill

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!

Perfect timing

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


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2 responses to “Springtime Seafood Grilling Guide From TJ’s Seafood Market

  1. Bob Thomas

    Whole Fish = 10 min per inch of fish with lid closed.

    ?? Is that per inch of thickness????

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