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• Set Quantum to Medium.
• To keep sh from sticking to the grill, make sure the cooking grate is
clean and very hot before you start to grill. Rub it quickly with a paper
towel dipped in a little oil before you put the seafood on the grill. A grill
pan gives seafood a light smoked avor and cooks it with virtually no fat.
• Whole sh such as snapper, pompano, and sea bass must be handled
carefully so they don’t stick and fall apart. Firm sh steaks such as tuna,
swordsh, and shark are particularly good on the grill because they hold
together well and don’t stick.
• Grilled shrimp are tastiest when the shell is left on. Lightly sprinkle the
shrimp with salt. Grill them about 5 minutes until the shells turn pink.
Serve hot off the grill.
Grilling with a Plank
• Before you begin cooking with
a plank it must be soaked. This
helps to keep food moist while
cooking, creates a more even
cooking rate, and lends more
of the avor characteristic of the
wood you have selected. Soaking
a plank prior to cooking also re-
duces its burn rate and prolongs
the life of the plank. Be sure to
soak the plank prior to each
cooking session, even if the
plank has been used before.
• Many liquids such as, fruit
juices, vinegar, wine and other
alcohols can also be used although water is the most commonly used liq-
uid for soaking. Immersing the plank in these different liquids renders their
faint avors into the food being cooked. Soaking times for planks should
be at least one hour, but like marinating, can be longer based on personal
preference. Also, the size and type of wood helps determine soaking
times.
• Once the plank has been prepared by soaking in water, place it on the grill,
cooking side down, and preheat the grill to medium for approximately ve
minutes. This allows the plank to dry. The plank should not be allowed to
catch re. Once the plank is preheated, brush a light coating of oil onto
the cooking side of the plank. This seasons the wood and keeps the food
from sticking.
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