Tired of the same old thing when you are planning what to eat this summer?
Please stop by one of our Adelphia locations to pick up some seafood to throw on the grill! Add one of Adelphia’s new signature seasoning blends to elevate your experience.
Continue reading for a simple guide to grilling fish and seafood this summer.
What fish is best to cook on the grill?
Specifically, let’s begin with how to grill Norwegian salmon. Salmon is a firm, thick fish like halibut, sea bass, and swordfish. These are the best types of grilling fish because they are hearty.
- Heat up the grill grates.
- Using a brush, rub vegetable oil over the grates. Do this until the grates are black and glossy. This creates a cast-iron skillet-like cooking environment and will prevent the fish from sticking to the metal.
- Coat both sides of the fish with vegetable oil.
- Season to your liking. May we suggest trying our Yukon Signature Blend (smoked sea salt, black pepper, coriander, cumin, fennel, and orange zest) designed for the salmon or swordfish.
- Lay the fish with skin side up on the grill diagonal to the grate slats.
- Lower heat to medium and close the cover.
- Cook for 2 to 4 minutes or until nicely brown on one side and crisp. Please do not move the fish while it grills. If it looks done after 2 minutes, try lifting it off the grate with a tong or spatula. If it doesn’t come off cleanly, continue to cook it in 30-second intervals until you can remove it.
- Repeat for the other side.
- Cook it for another 3 to 7 minutes or until the center of the fillets is opaque and the internal temperature is 125 degrees. (If you are cooking white fish instead of salmon, the internal temperature should be 145 degrees, which may take 2 minutes longer).
- EAT and ENJOY!
Order Norwegian Salmon here: https://adelphiaseafoodorders.square.site/s/search?q=norwegian
Order Swordfish Steaks here: https://adelphiaseafoodorders.square.site/s/search?q=swordfish
If you are a beginner at grilling fish, a general rule of thumb is to grill the fish for about 8-10 minutes per inch. We suggest our Key West blend for swordfish, which is great for a dry rub or tangy marinade. Add 2 Tbsp of the seasoning plus ½ cup of orange juice and ¼ cup of each lime juice and olive oil.
When grilling tuna, brush the fish with olive oil and a dash of salt and pepper. Grill each side for 2-1/2 minutes per side. The center should be raw, like sushi, to prevent the tuna from getting tough and dry. Allow 5- 10 minutes to cool and serve.
Order sushi-grade tuna here: https://adelphiaseafoodorders.square.site/s/search?q=sushi
Grilling shrimp is a breeze! Season with your favorite ingredients such as garlic, green peppercorns, chives, shallots, and lemon verbena, or keep it easy by grabbing one of our Carolina Coastal seasonings. Place the shrimp directly on the grill for 1 to 2 minutes per side until bright pink and cooked through.
Lastly, grab some lobster tails, place them on the grill rack, with the meat side up. Grill over medium heat for 10-12 minutes or until meat is opaque. Blast with butter or your favorite marinade every 2-3 minutes.
With so many options and simple ways to prepare them, you still interested in just settling for burgers and dogs? The “world is your oyster” when it comes to stepping up your grilling game this summer, and our retail specialists are always here to help with any questions you may have.
Tag us in your grilling creations on Instagram & Facebook at @adelphiaseafood!