Grilling seafood provides healthy protein that is quick and easy to prepare. Since the launch of Hy-Veeâ??s Responsible Choice seafood program, you can feel good about purchasing seafood from our stores, knowing that we only purchase seafood from sustainable sources.
â?¢ Place fish in a grill basket or wrap in aluminum foil to prevent it from sticking to the grill.
â?¢ Only turn fish/seafood once, halfway through the cooking time.
â?¢ When preparing shellfish such as clams, mussels and oysters, youâ??ll know they are done cooking when the shells start to open.
â?¢ When grilling shrimp, bigger is better. Jumbo shrimp (approximately 12-15 pieces per pound) will serve you best when preparing shrimp on a skewer or directly on the grill.
Salmon Grilled in Foil Recipe
All you need:
â?¢ 4 salmon filets (4 ounces each)
â?¢ 2 tablespoons olive oil
â?¢ 1 teaspoon sea salt
â?¢ 1 teaspoon fresh ground pepper
â?¢ 1 small onion, cut into rings, divided
â?¢ 16 cherry tomatoes, divided
All you do:
1. Brush salmon filets, on both sides, with olive oil.
2. Place salmon, skin-side down, on a double-thickness of heavy-duty foil (a size of about 12 inches by 18 inches).
3. Sprinkle salt and pepper over salmon, then top with onion and tomatoes.
4. Fold foil over fish and seal tightly.
5. Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork.
Fish Fillet ½- to ¾-inch thick Medium 8 to 10 Minutes
Fish Steak 1-inch thick Medium to Medium-High 10 to 15 Minutes
Lobster Tail 8 to 10 oz. Medium 8 to 10 Minutes
Shrimp 20 to 25 per lb. Medium 4 to 5 Minutes
Shrimp 10 to 15 per lb. Medium 6 to 8 Minutes
Scallops, Clams and Mussels Under 12 per lb. Medium 4 to 5 Minutes