Flaming Fish!

Cooking seafood on the grill is a new experience for me. Thanks to my mom for being a willing testing participant!

It turns out that the biggest problem with grilling shellfish is that the little buggers want to stick to everything.  Metal grill baskets are quite helpful when grilling small things, but they must be sprayed with non-stick spray or you can coat the food with olive oil. 

I marinated these with lemon juice, black and green pepper, and olive oil, and then just dumped them into the basket.

I prefer the solid metal basket for small pieces like the shrimp and scallops in these photos, and the wire griller for bigger flat things like fish fillets.  The wire ones work great for anything that is difficult to flip, or if you are cooking over an open fire. You can even do toast, or my camping favorite - Pop-Tarts :)


Bobby Flay Nonstick Grill Basket

You can also do shellfish on small wooden skewers, but I lack the patience to skewer 100 shrimp so I chose the basket instead. 

Both the shrimp and the scallops took about 15 minutes on high heat.

Marinate & Penetrate 2 - Chicken Skewers

Try coating the chicken pieces with olive oil before skewering - it keeps the juices in and the meat will char enough to give flavor without being burned.

Easiest Chicken Marinade - just cut up the chicken pieces into a covered container or zipper storage bag, and add olive oil, soy sauce, and crushed garlic. (I buy the pre-crushed kind in a jar)  Let marinade for 30 minutes before skewering.  Grill on medium heat for 20+ minutes depending on size.


My thoughtful cousin gifted us with this grill basket.  It is terrific for veggies or seafood that you would normally cook on foil to keep from dropping through the grill grids.

I stuffed these huge mushrooms with a mix of butter, italian breadcrumbs, parmesan cheese, crumbled bacon and chives. Mushrooms work out quite well on the grill - the moisture is able to drain away, leaving a nice solid texture to the mushroom.