Serves: 5
Halibut:
Halibut's mild flavor offers a fine canvas for all kinds of marinades and sauces. The challenge is that halibut quickly goes from done to overdone, so pay close attention to cooking times and pull it from the grill as soon as it turns opaque in the center.
Shrimp:
When it comes to grilling shrimp, large and jumbo sizes are the only ones to use. We're partial to jumbos in entrées because you're less likely to overcook them. Plus, they're too big to fall through the cooking grates, so you can forego the skewers.
Shrimp is thoroughly cooked when it's opaque in the center, about the same time it turns reddish pink on both sides. Over Direct High heat, that's about 2 to 4 minutes for jumbo shrimp. Over Indirect High heat (best if there's a lot of marinade dripping down), they take 6 to 7 minutes. For breaded shrimp, we recommend Direct Medium heat to give the crumbs a good toasting--which will take 4 to 6 minutes. Again, slice one in half to test (especially important when bread crumbs make it hard to see if the color has changed).
Mussels, clams, oysters, scallops:
On the grill, fresh bivalves gently pop open when they're done. Be sure to discard any that don't--they can be harmful. Also, remember to "debeard" mussels before grilling, i.e. remove the silky filaments they use to attach themselves to hard surfaces. Scrub them with a stiff-bristled brush under cold running water.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Grilling Tips: From Flatfish To Shellfish recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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