www.tailgaterscentral.com

Whether you’re tired of the same old tailgating foods or you’re just ready to add some adventure to your life, choosing seafood for your next menu is a great way to set an entirely different tone around your grill area. It may sound a little intimidating at the outset, but you’ll probably find many different seafood dishes really benefit from the heat and smoke of the grill. You may also find some very happy eaters at your table when you pull a shrimp kabob or barbequed halibut steak from the grill and set it on their plate. These quick tips may help.

Fish

· If you plan to buy fish, you’ll want to measure your portions carefully. Six to eight ounces per person is the typical norm for fillets. If you’re going with whole fish, go for eight to ten ounces per person.

· Marinades often make for delectable fish dishes, but you’ll want to watch your times. You need at least thirty minutes to get a good flavor, but don’t let it soak for more than two hours. Moreover, it has to stay cold while you marinate it.

· You’ll want a medium-hot flame while you grill your fish. You can gauge this with the hand test. It’s hot enough if you can only leave your hand over the grill for three seconds.

· When you’re grilling, be sure to use a bit of olive oil on the outside of the fish or on your grill grates. This will help keep it from sticking. Aluminum foil with holes poked through it is a good idea when you’ve chosen a delicate fish. Also, you shouldn’t flip it more than once. Otherwise it may fall apart during the grill.

· Grill time depends heavily on how thick the filet is. In most cases, you’re looking at five minutes per side per inch of thickness. With whole fish, you may be able to check for doneness by putting a metal skewer into the thicker part. If it goes in with ease and comes out warm, you’re usually in good shape.

· If the fish you’ve chosen still has its skin on, leave it there. It’s a great way to keep both flavor and moisture in while you’re grilling.

Shrimp and Scallops

· When you start your search for the ideal shrimp or scallops at the grocery store, don’t look to the freezer case. Fresh choices are always going to be a better bet. Not only are the bigger and juicer, but in the case of shrimp, they also typically come with their heads-on, which is a real plus. With scallops, be sure to look for those labeled “dry,” as this means they haven’t been treated with preservatives, and that can help in cooking.

· As with many seafood dishes, while both shrimp and scallops are delicious on their own, they’re also quite good with a rub or a marinade. Keep size in mind with both of these, though, because a little goes a long way for these kinds of seafood. What’s more, though, is that extended marinating can actually cause them to degrade, and that will result in a much tougher grill.

· Skewers are king when you’re trying to grill. As a result, you’ll want the biggest ones you can find. Your other real alternative is to use a grill basket made just for this purpose.

· Don’t forget to oil the grill before you get started. Both shrimp and scallops have a tendency to stick, thus ruining your meal.

· Cooking time with both shrimp and scallops is very short, so be sure to watch them carefully. Overcooking can be a disaster.

Other Shellfish

· Leave the shell on oysters, clams and mussels. It’s delicious this way, and when they pop open, you’re ready to eat.

· You may want to use a piece of heavy-duty aluminum foil with holes poked in it during the grill. It can keep the shellfish on the grate, not in the fire.

· Medium-high to high heat is the only way to go with most shellfish. Cooking it quickly helps to keep the juices and flavor in.

General Tips

· Fresh, fresh, fresh. With any type of seafood, the fresher, the better. If at all possible, buy your fresh seafood the morning of your game or on your way to the tailgate for best flavor.

· A cast iron searing plate can be a great addition to your grill for putting a high heat sear on your seafood. Salmon, scallops, shrimp and many other types of seafood benefit from this type of preparation, producing great caramelized flavors without added fat.

Serving seafood may require a bit of extra preparation, but most of your guest will tell you it was well worth it.