Roger's Fish Co.
Guide to the Grill
Summer is here and with it comes backyard BBQs, family cookouts, and all your favorite summer treats. Get fired up for grilling season with Roger's Fish Co. We've got all the tips, tricks, and tasty seafood shipped right to your door. That's everything you need to make this the most memorable and delicious summer yet.
Tips Before Grilling
Don't Get Stuck
Fish and seafood are much more likely to stick to your grill than other proteins, so this means some extra prep for those grates. Even if you’ve already cleaned after your last grilling session, give your grill grates an additional check just to make sure nothing was missed. Even the smallest of particles left behind will grab onto your fish and cause trouble. Finish by dipping a rag or paper towel in a neutral oil such as olive, vegetable, or canola and rubbing over the grates.
Run Hot and Cold
When it comes time to fire up the barbecue, arrange your briquettes to give your grill hot and cold zones. This is known as two-zone grilling. For charcoal grills that usually means piling all your coals to one side of the grill. The radiating heat will be plenty to cook any fish or seafood. For propane grills simply set the burners on one side lower than the other. Once your heat is set, place delicate fish like salmon or cod on the cooler side while keeping more robust cuts like beef or swordfish steaks over direct heat.
Go Up in Smoke
There's nothing like the taste of seafood that's been grilled over an open flame. Take that smoky flavor to the next level by supplementing your grill with hardwood chips soaked in water. The moisture will cause the wood chips to smoke rather than burn. For the perfect finishing touch, throw some fresh citrus wedges onto the coals for smoky zest during those last few minutes of grilling.
Grilling Filet Mignon
Grilling may not be the first thing that comes to mind when you think filet mignon, but it may become your new favorite way to prepare this flavorful and tender cut.
Steps for Grilling filet mignon & other meats
Preheat grill until it's hot.
Lightly oil and then generously season meat with salt and pepper, and/or your favorite marinade or seasoning of choice.
Place meat on grill and cook for approximately 5-8 minutes on each side depending on desired doneness and thickness of cut.
Internal Temperature Guide:
- Medium Rare = 125°F
- Medium = 140°F
- Well Done = 165°F
Best Fish for Grilling
Salmon - Grill on cedar planks for added flavor!
Swordfish - Shines when grilled over a wood fire.
Tuna - About to become your new summer staple!
Snapper - Keep the skin on to prevent overcooking.
Mahi Mahi – Our recommendation? Cook until it begins to flake, then remove from grill.
Steps for Grilling Fish
Always oil the fish with a flavorless vegetable oil before you put it on the grill. Season as desired with salt and pepper or other favorite seasoning.
Sear on the hottest part of the grill (skin side down if it has skin), then move to the edges to finish cooking.
Turn the fish once.
Grilling Lobster Tails
If cooking just the tails, you can use fresh or frozen tails. If using frozen lobster tails, thaw them overnight under refrigeration.
Use sharp knife or kitchen shears to cut lengthwise down the center of the lobster tail. Either split them completely or so you can lay the tail flat, whichever you prefer.
Baste meat and place flesh side down on the grill. Cook for 2-3 minutes, then flip shell side down and baste meat again. Allow tail to cook for another 4-6 minutes or until meat is opaque and firm.
When finished cooking, baste once more and serve!
Grilling Whole Lobster
Adding a smokiness to the flavor of the meat, grilling lobster is a delicious option. Lobster aficionados disagree on which is best for the grill, soft-shell or hard-shell, but whichever you choose, you’re in for a treat!
Store lobsters alive before cooking. A lobster’s meat is not edible if it is not alive when cooked. For size, a 1.50 lb. lobster is ideal.
Par-boil lobsters by placing them head first into a boiling pot of water for 3-4 minutes. Remove and immediately place in ice bath to stop cooking.
Starting behind the eyes, use a sharp knife to cut the lobster lengthwise through to the tail. Use kitchen shears to help with the tail section. Discard the stomach sac (behind the eyes), tomalley, and roe if present. Remove the black vein that runs from the stomach sac to the tail as well. Cut small slits in the claws to vent while cooking.
Baste with olive oil or butter, and season with salt and pepper or minced garlic if desired. Lay lobster flesh side down on medium-hot grill and cook for 5 minutes. Turn over, brush with more butter and cook shell side down for another 5 minutes. Meat is done when it is opaque and firm.
Crack a claw to check if fully cooked. If it is not, detach claws and return to grill for a few more minutes.
Pro Tip: Any type of oyster can be grilled although bigger oysters work best.
Rinse with cold water, discard any oysters with shells that won’t open or that won’t stay closed when squeezed shut.
Set oysters cupped side down directly on the grill grate at medium-high heat. Cook until oysters have opened and meat is opaque and cooked through, usually about 5 minutes for smaller oysters and 8-10
minutes for larger ones. Be careful not to dry meat out.
Use grilling mitts or tongs to remove from grill. Remove top shell and use sharp knife to detach bottom shell. Serve with desired sauce or topping.
Pro Tip: Smaller clams are best for grilling, as larger clams can be too chewy.
Clean clams and discard any that are opened or cracked. Remove any threads that may be at the hinged area of the shell.
Place on grill with the deep side of the shell down. Grill on direct high heat for 5 minutes. Make sure lid is down. Check grill and remove any that have opened, grill for another 2 or 3 minutes. Once again check clams and remove remaining opened ones. At this point, discard any that still haven’t opened.
Grilling is one of the easiest and fastest ways to cook shrimp, and the flavor does not disappoint! If using frozen ship, thaw overnight under refrigeration. Shrimp can be cooked with their shell on or off. Be careful not to cook for too long as it will make shrimp dry and tough.
Preheat grill to medium-high heat. Marinade or season shrimp as desired. For easy turning, skewer shrimp. If using wooden skewers, be sure to soak first.
Place on grill, 1 or 2 minutes per side. Shrimp are ready when skin is slightly pink and meat is opaque.
Grilling is the easiest way to prepare scallops, and the most flavorful! If using frozen scallops, thaw overnight under refrigeration and drain any liquid. Dry scallops are best. Since scallops are delicate, they may easily stick to grill if the grill is not cleaned and seasoned first.
Pat scallops dry and skewer to make them easier to grill. Remove side muscle and toss with preferred marinade.
Grill scallops over medium heat for about 3 minutes until grill marks appear. Flip scallops and grill for another 2 or 3 minutes.
Remove from grill when they are opaque, firm, and lightly browned. Season as desired.
Roger's Grilling Tips
On Grilling Shrimp: The larger the shrimp, the better for grilling! Shrimp kabobs tend to be a favorite and they make for a colorful presentation!
On Grilling Fish: Select firm-textured fish cut into steaks—or whole fish—that will hold together as they cook. For a thick whole fish, such as flounder, slash it twice diagonally across its body so that the heat penetrates more evenly. If grilling fillets, prepare on cedar planks or in foil pouches to prevent them from falling apart.
On Marinades: People are always asking what's the best marinade. Truthfully, just use your favorite Italian dressing. Whether it be Wishbone, Ken's, or Paul Newman's, you won't go wrong. You can use the dressing marinade for all kinds of fish you're planning to grill, from Swordfish to Scallops, Salmon to Snapper.