The Beginner’s Guide to Grilling Seafood

Apr 12, 2017 | Food|Julington Creek Fish Camp

We love all seafood, but there’s a special place in our stomachs for grilled fish. When it’s done right, there’s just nothing better! Whether you’re throwing snapper, salmon or swordfish on the grill this spring, Julington Creek Fish Camp has a few tips for you that’ll make or break your meal.


Tip #1 Size Does Matter


C’mon, we’re talking about the thickness of the fillet here. Not only should you look for cuts of fish that are firm, unblemished and fresh, but you should make it a priority to buy fillets that are at least 1-inch thick.


Tip #2 Properly Prepare the Grill


One of the main ways grilling seafood differs from grilling meat is the way fish quickly loses moisture. To keep the fish moist, coat each fillet with oil. Place hot coals on only one side of the grill, creating a designating cool area. Rub the clean grates with a cloth coated in vegetable oil.


Tip #3 Know What You’re Working With


If you don’t have the good fortune of cooking thick fillets, it’s important prepare the thinner fish appropriately. Wrap thin fillets in aluminum foil, placing parchment paper between the fish and foil to prevent sticking. If you find fillets at least 1-inch thick, you can typically cook directly on the oiled grates. For every 1-inch of thickness, expect around 10 minutes of cooking time. Don’t forget to flip the fish when it appears to be cooked halfway through.


Now, let’s talk specifics:


If you’re grilling salmon: Cook the fish skin-side down for around four minutes. Use a metal spatula to flip the fillet. When the salmon easily flakes with a fork, the salmon is finished cooking.


For a glimpse at how grilled salmon should be done, come into Julington Creek Fish Camp and try one of our favorite dishes: Grilled Salmon with Horseradish Hollandaise, Steamed Spinach and Parsley Potatoes


If you’re grilling tuna: One of our favorite things about grilled tuna is how quickly it cooks. When you cook thick pieces of tuna over a high-heat grill, expect it to be fished in minutes. After searing over high heat for about two minutes on each side, move the fish to the grill’s designated cool zone until it’s cooked to your desired temperature.


We love tuna of all kinds, regardless of how it’s prepared. Here’s how we do it at Julington Creek Fish Camp: Seared Yellow Fin Tuna with Toasted Sesame Salad

If you’re grilling trout: Coat the outside of each fillet with oil, salt and pepper. Reduce the high-temperature grill to around 250 degrees and place the fish on the grill. Pay close attention to the trout, because it cooks quickly! Do a quick flip once the grill-side of the fish becomes white. You know your fish is done when the meat is flaky and white.


We might be biased, but the chefs at Julington Creek Fish Camp have mastered the art of preparing trout. It involves a skillet instead of a grill, but still: Iron Skillet Fried Brook Trout with Arugula, Bacon, Crushed New Potatoes and Deviled Egg Sauce


If you’re grilling shrimp: If you’ve ever cooked shrimp before, you know it’s finished in the blink of an eye! Well, grilling it is no different. It comes down to personal preference as to whether or not the shrimp is grilled with skin on or off. But, removing the shells allows the flavors of the marinade to easier penetrate the meat. Thread your shrimp on wooden skewers, then cook over direct, medium heat for about six minutes.


One of Julington Creek Fish Camp’s most famous dishes is shrimp and grits, and for good reason. Come on by and you’ll find out what we’re talking about: Fish Camp Shrimp and Creamy Grits with White Wine Butter Sauce


When it really comes down to it, we’ll eat fish just about any way it’s prepared. Julington Creek Fish Camp specializes in a variety of cooking methods and techniques, but it’s much better to actually experience the Fish Camp flavors than reading about it on the internet. We can’t wait to see you!