Seafood cooking tips!

Fish, lobster, etc. can be tricky as it’s delicate and easy to overcook. Here’s a blog we wrote on grilling seafood, but interested if others have good tips!

We’re in the process of adding a few new species to our specials page as well, so keep an eye out.

Seafood Grilling Secrets

We love the summer. As the weather warms in the Northeast, we can finally meet with friends and family outside and break out the grill to enjoy good food and good company. Hamburgers and hotdogs are staples at a backyard grilling party, but seafood can also be a tasty addition. Getting a perfectly cooked piece of wild-caught pollock or redfish from a hot grill is not only easy, but delicious. Here are a few secrets to getting the best results every time.


Charred bits of food can color the flavor of whatever you are cooking. Get a good grill brush and give the grates a firm scrub before getting started.


When lighting your grill, pile coals to one side to create a less hot area so your fish doesn’t cook too fast.


Get a pair of tongs and rub the grates of the grill with a cloth or paper towel coated in vegetable or olive oil. This will help prevent the fish from sticking.


Fish loses moisture on the grill fast, but it’s possible to cook even delicate pieces efficiently with the following steps:

  1. Place your fish on parchment paper and then wrap in foil. The parchment paper will prevent the fish from sticking.

  2. Season your fish with whatever herbs you like. A simple drizzle of olive oil, salt, and a lemon wedge also works great!

  3. Seal the packet and cook for 3-5 minutes per side. Place the packet on the “cool side” of the grill so it’s not over direct flame. It’s a good rule of thumb to assume 10 minutes of cook time per inch of thickness.

If you don’t have any foil, you can also wrap your fish fillets in cornhusks, banana leaves, or even grape leaves. Fish will continue to cook for a short time after it’s been removed from the grill.

My family’s favorite salmon is super easy:

  • Brush salmon with Dijon mustard
  • Optional: Sprinkle on some Old Bay
  • Coat with bread crumbs. We like some bread crumbs that have Pecorino Romano, but plain panko is great or you can just crumble up your favorite crackers.
  • Bake in Dutch oven in a 400 degree oven for 20-25 min (start checking it after 15 min)
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