Quick Tips for BBQ Seafood and a Smoked Salmon Recipe

Tips:

•Use fresh seafood, if you can. Don't cook frozen seafood without thawing at room temp first.

•If you are using thin filets of fish, wrap them in foil or place foil underneath them while BBQing them on the grill. If you don't, they may fall apart. With the exception of Tuna and Salmon, I always use the foil.

•Shrimp are difficult to BBQ on a grill without overcooking them. Try jumbo shrimp or precooked shrimp that only need to be heated up.

•Fish is done when the meat in the middle has turned opaque in color, or the edges begin to char.

I personally don't care for the Smoked Salmon, but Tammy likes it so I cook it. Here is a great recipe to make your Salmon sing:

1 Large Salmon Fillet
Salt and Pepper
Lemon Pepper Seasoning
Italian Seasoning
1/2 fresh lemon
Mayonaise

If you are not using a smoker, add 1/2 teaspoon of liquid smoke to your ingredients.

Wipe fish with a damp paper towel. Salt and pepper to taste. Coat entire flesh side of fillet with mayo, then sprinkle with Italian seasoning and lemon pepper. Place skin side down on your preheated grill or smoker. (If using a smoker - first allow it to smoke on a low heat for about 30 minutes for taste)
Grill at 400-450 for 3 to 5 minutes or until the fish flakes when tested with a fork.