The Ultimate Guide to Grilling Seafood
Nothing says summer quite like the smell of a hot grill and the promise of a fresh, delicious meal enjoyed outdoors. While burgers and hot dogs are fine, if you want to elevate your summer cookouts, it’s time to talk seafood.
Sourcing the freshest catch is half the battle, which is why we are looking straight to Intershell Seafood. Sourced straight from the docks of Gloucester, Massachusetts, their premium cuts are built to handle the heat.
Here is your ultimate guide to the best seafood to throw on the grill this summer, along with the tips you need to get that flawless sear every single time.
The Top Contenders: What to Put on the Grates
When it comes to grilling fish, you want hearty, meaty varieties that won't fall apart the second they hit the grates. Here are the ultimate summer champions you can order right from Intershell:
- Swordfish Steaks: Often called the "steak of the sea," swordfish is firm, dense, and naturally holds its shape on a grill. It takes on smoky flavors beautifully.
- Tuna Steaks: A gorgeous, thick tuna steak loves a high-heat, quick-sear approach. Keep it pink in the middle for that perfect, melt-in-your-mouth texture.
- Salmon Fillets: A classic for a reason. Rich in healthy fats, salmon stays incredibly juicy on the grill and develops a stunning, crispy crust.
Pro-Tips for the Perfect Marinade and Sear
The biggest fear people have when grilling fish is losing half of it to the grill grates. Don't worry—with the right technique, you’ll get restaurant-quality results.
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Oil It Up (Your Golden Rule)
- The Secret to No-Stick Seafood: The absolute biggest rule of seafood grilling is to ensure your fish is well-lubricated. Generously coat your fish in oil before it touches the grill, and make sure your grill grates are clean and oiled, too.
- The Secret to No-Stick Seafood: The absolute biggest rule of seafood grilling is to ensure your fish is well-lubricated. Generously coat your fish in oil before it touches the grill, and make sure your grill grates are clean and oiled, too.
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Choose Your Flavor Profile
- Seafood doesn’t need hours to marinate—usually 15 to 30 minutes is the sweet spot. Try these crowd-pleasing options:
- The Sweet & Savory: A rich Teriyaki marinade works wonders on salmon and tuna, creating a beautiful caramelized glaze as it hits the fire.
- The Mediterranean Classic: Mix high-quality olive oil, fresh lemon juice, minced garlic, and herbs (like rosemary or dill). This bright, clean profile is spectacular on swordfish.
- Seafood doesn’t need hours to marinate—usually 15 to 30 minutes is the sweet spot. Try these crowd-pleasing options:
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High Heat and Patience
- Get your grill screaming hot. Once you lay the fish down, leave it alone. Let it sear undisturbed for a few minutes. The fish will naturally release itself from the grates once a proper crust has formed. If it's sticking when you try to flip it, give it another minute!
The Ultimate Budget Hack: Seafood Kabobs
If you want the premium flavor of luxury cuts without the premium price tag, here is an insider secret: Seafood Kabobs. You can easily build—or buy—ready-to-go salmon, swordfish, or tuna kabobs.
Why Kabobs are a Total Steal: When seafood markets like Intershell portion out those flawless, uniform premium steaks, they are left with "imperfect" pieces and trimmings. These pieces are structurally and texturally identical to the high-end cuts, but because they aren't perfectly square steaks, they are usually priced much cheaper.
Thread these pieces onto skewers alternating with bell peppers, red onions, and cherry tomatoes. You get the exact same melt-in-your-mouth quality of premium swordfish, tuna, or salmon at a fraction of the cost.
Fire Up The Grille!
Grilling seafood doesn’t have to be intimidating. By keeping things well-oiled, choosing hearty cuts, and utilizing smart budget options like kabobs, you're bound to be the MVP of this summer's backyard barbecues. Head over to Intershell Seafood to grab your fresh catch, prep your marinades, and let the summer sizzling begin!