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 Summer is here and with it comes grilling. Seafood is a wonderful healthy grill alternative to red meat, hamburgers or hot dogs. Seafood also tastes great, goes well with many summer salads and is easy to prepare. To help you prepare grilled seafood safely, we have some tips on outdoor seafood cookery. And to get you started on a tasty and delicious meal we have a wonderful recipe for grilled seafood steaks... But first, speaking of grilling seafood, let’s marinate our fish. Did you ever wonder how long you should marinate it for? Most recipes call for anywhere from 15 minutes to 2 hours, depending on the flavor and acidic nature of the marinade. You don't want to overpower the flavor of the fish. I usually recommend no more than 30 minutes. Safety in grilling seafood is an important issue. In terms of marinading your fish, it is important to consider where you marinade the fish and what else you do with the marinade, for it can be a source of cross-contamination. If your recipe calls for basting as your fish cooks, reserve a portion of it for this before combining the marinade with raw fish. Marinade the fish in the refrigerator in a glass or plastic container--don't use metal containers. Avoid cross-contamination with other foods by thoroughly cleaning any utensils, bowls, or surfaces the marinade comes in contact with after it is combined with raw seafood. Do not save marinades that have been combined with raw seafood, unless they will be immediately cooked in a sauce. When preparing seafood at home and on the grill, as with any perishable food item, you need to follow several common-sense guidelines. Keep it clean--your hands, your work area, and your utensils. Always use hot/warm soapy water. Keep raw seafood away from other raw or cooked foods and vice versa to prevent cross-contamination. This is especially true when you grill seafood, always bring out a clean platter to put your cooked product on, never reuse the plate that held the raw fish. Keep it cold--from store or boat to your home, in your refrigerator or freezer and cool down leftovers quickly. If needed, divide food into small, shallow containers to speed up the cooling process. Visit the FDA website for additional outdoor food safety tips. And here is that grilled seafood steak recipe I promised - Enjoy! Grilled Seafood Steaks - 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon garlic powder or 1 clove minced
- 1 pound seafood steaks or firm fillets (tuna, salmon, mahi)
Mix ingredients and marinate steaks 15-30 minutes. Grill 4-5 minutes on each side for 1-inch thick steaks or fillets. Serve with baked potato and corn-on-the-cob.
Preparation Time: 15 minutes. Allow time for marinating. Makes 2 servings. About the Fishmonger Doris Hicks, Seafood Technology Specialist,
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 As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish. In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood. Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.
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