Fire Up the Grill and Celebrate Culinary Arts Month!

Summer is in full swing, and the smell of delicious grilled food is wafting through the air wherever you go. Seafood is sometimes overlooked when it comes to grilling, but there are so many ways you can prepare grilled seafood it'll make your head swim!

This year is the perfect time to celebrate U.S. seafood! It's the 50th anniversary of the Magnuson-Stevens Act , the landmark law that helped establish the United States as a global leader in sustainable fisheries management. Since 2000, we've rebuilt 52 fish stocks under this management framework.

So whether you're hosting a neighborhood barbecue, celebrating a holiday weekend, or simply enjoying a summer night, these techniques highlight that grilling seafood is easy with the right inspiration!

Fish Steaks: Simple and Flavorful

You can sear thicker seafood filets-like swordfish , mahi mahi , yellowfin tuna , and opah -directly on the grill. Just brush them with oil and season to your liking.

For skin-on filets, start with the skin side down for 2-3 minutes, then flip and finish cooking for about 8-10 minutes depending on thickness. The goal is crispy skin while the meat remains tender.

Mix In Some Veggies with Kebabs

Kebabs are for fish, too! They're easy to customize and perfect for sharing straight off the grill. You can thread bite-sized pieces of firm fish-like bocaccio and other rockfish-alongside peppers, onions zucchini, and other veggies for a balanced, flavorful bite in every skewer.

Try These Recipes

Grilled Rockfish Kebabs with Chimichurri Sauce
Grilled Swordfish with Mango Chutney
Grilled Spice-Rubbed Opah

Keep Delicate Fish Intact

Filets thinner than 1 inch can require a little extra care. Try these techniques to ensure you're retaining flavor and keeping your filets from falling apart.

Wrap It Up

Wrapping seafood helps retain moisture and prevents delicate seafood from falling apart. You can use aluminum foil, banana leaves, or even corn husks. Plus, you can add other ingredients to the wrap like lemon wedges, garlic, or vegetables to add even more flavor.

Use a Flat Cooking Surface

Griddles and grill mats provide a flat cooking surface to prevent flare ups, keep your seafood from slipping through grates, and make cleanup easier. You can also grill thinner filets-especially salmon-on pre-soaked cedar planks, in three easy steps:

1. Soak the planks in water for at least 1 hour*
2. Place the fish directly on the plank
3. Grill over medium heat to impart a smoky flavor

The best part is you don't even have to flip the fish!

*You can soak the cedar planks in apple juice, white wine, or citrus-infused water for an extra layer of flavor.

Try These Recipes

Grilled Sockeye Salmon with Huckleberry Compote
Acadian Redfish with Chimichurri

Cook Seafood to Perfection

Seafood should always be cooked to an internal temperature of around 140 to 145 degrees Fahrenheit. Use a food thermometer to measure the temperature and verify doneness.

How to Avoid Overcooking

Seafood continues to cook slightly after it comes off the grill, so remove it just before it reaches its final temperature.

You can also test the tenderness of your fish with a fork. If the meat flakes as you turn the fork, the meat is properly cooked.

Use a Marinade to Boost Flavor

If you're worried about grilled seafood drying out, a marinade can help lock in moisture and add flavor. You can marinate seafood in the refrigerator for about 30 minutes to an hour, using ingredients like lemon or lime juice, garlic and herbs, olive oil, and/or soy sauce. You can even set aside a portion of your marinade before adding the raw seafood and use it later as a finishing sauce.

Timing does matter: Marinating for too long will cause the seafood to become mushy and it can overpower the seafood's natural taste. But when done correctly, the marinade will help seal in moisture while providing excellent flavor.

Try These Recipes

Grilled Marinated Tuna with Herb Butter
Grilled Coho Salmon with Lemon Ginger Marinade

Think Beyond Fish!

Grilling isn't just for fish. Shrimp, scallops , oysters , and other shellfish develop rich flavors when cooked over an open flame. They cook quickly, and make a great side dish for any occasion.

Tips for Grilling Shrimp

• Use white or pink shrimp because they're large and less susceptible to overcooking
• Leave shells on for extra moisture, or peel and skewer the shrimp for easy handling
• Brush lightly with oil before grilling
• Cook over medium-high heat for about 2-3 minutes per side

Clams, Mussels, and Oysters

While clams and mussels are best grilled in a basket or on a flat-top surface, oysters can be placed directly on the grill with their cup (rounded) side down. For all of them, as they heat, the shells will begin to open. At that point, you can toss them with butter, garlic, herbs, lemon juice, hot sauce, or even BBQ flavors. Be sure to discard any shellfish that do not open during cooking, and you're good to go!

Try These Recipes

BBQ Bourbon Chipotle Butter Grilled Oysters
Shrimp Grilled with Herb Butter
Yakitori (Grilled) Scallops with Sesame Miso Sauce

Choose U.S. Seafood

Look for seafood harvested or farmed in the United States.Thanks to decades of science-based management and collaboration with fishing communities, Americans can enjoy a wide variety of responsibly harvested seafood while helping support coastal communities.

Find more recipes for the U.S. seafood you love on our sustainable seafood recipes page . Want to learn more about seafood but don't know where to start? Our sustainable seafood species profiles also give you the facts about what makes U.S. seafood sustainable-from the ocean or farm to your plate. Get up-to-date information on the status of harvested marine fish and farmed fish, and learn more about U.S. seafood.