Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.
Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor so you do not overcook.
Turn fish only once. (Flipping back and forth will break fish apart.)
Buying Fish at the Supermarket
There are many varieties of fish that can be found in your local supermarkets, but do you know anything about that fish? How do you cook it? What is the texture? If you grill it will the fish fall apart? Here is a basic guideline for many of today's supermarket favorites.
Lean Sea Fish
Cod/Scrod - Smooth texture, tender white flesh
Haddock - From the North Atlantic, white, lean flesh, slightly dry
Halibut - From North Atlantic and Pacific Coasts, white, firm texture; good for poaching or steaming
Mahi Mahi - Strong meaty flavor
Ocean Perch - From Atlantic and Pacific coasts, pink flesh with mild flavor; great for chowders
Pollock - From Nrth Atlantic /Pacific coasts, Firm, white or grey flesh, mild flavor
Red Snapper - Firm, white flesh with red skin
Sea Bass - Firm flesh, may be baked, grilled or broiled
Turbot - Firm white steaks, white flesh and mild flavor; great for grilling
Whiting - From Mid-Atlantic coast, soft flesh, great for chowders
Oil-Rich Sea Fish
Salmon - Pale to pink or red flesh, very distinct flavor not easily substituted for, good poached, broiled, baked, grilled or pan-fried
Swordfish - From Atlantic & Pacfic coasts, firm flesh, strong flavor; good for grilling, baking, broiling
Tuna - Albacore has the most delicate flavor; also yellowfin and bluefin; firm pink to deep red flesh, steak-like texture; freezes well
Freshwater Fish
Catfish - Farmed in the Mississippi Valley; firm, sweet and white flesh
Perch - From Eastern U.S., firm, delicate texture; versatile in cooking
Trout - Farm-raised in Western U.S., firm, delicate, pink-orange flesh; may be grilled, baked or broiled
Whitefish - From Northern Lakes, Mild, smooth and firm texture; good grilled, baked or smoked
Shellfish
Clams - From Atlantic and Pacific coasts, smaller clams are more tender, the larger are tougher; rich in protein and minerals
Mussels - lean, sweet, tender texture; best steamed or added to chowders
Scallops - Sea Scallops are mild in flavor; Bay Scallops from Long Island and Massachusetts are mild on flavor; Calico from the Gulf Waters are small and cook quickly
Shrimp - Most shrimp is imported from Asia or South America and is almost always sold frozen or previously frozen. Shrimp degrade very quickly. Only about 2 percent of shrimp sold is truely "fresh" and is usually sold within 50 miles of where it is caught.