Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle. Fish is so delicate that it dries out quickly and is easy to overcook. To prevent overcooking, you'll need to pull it out slightly before it's done. In order to retain its moisture, fish needs to be cooked quickly over high heat.
It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.
* If you use very fresh fish, your recipe has more chance of being a great success.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
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