Grilling Seafood

Here's some tips to help you get perfect seafood off the grill this summer:

• Fish cook quickly using the direct heat method.

• Cook fish until it is just done, as it will continue to cook once it has been removed from the fire.

• Start side veggies before your fish since they will take longer to cook.

• When grilling seafood-based kabobs, consider skewering your seafood and veggies separately, so they can be added to the grill at different times.

• Find a friend in foil. Foil packets make fish an easy, no-mess dish. Simply coat a large square of heavy-duty foil with canola oil, add tender fish fillets and drizzle with olive oil, a little white wine and fresh summer herbs. (Place your food in parchment paper and then wrap in foil if you like.) Fold up the edges and seal to keep in all of the tasty juices. Be sure to grill with the cover on for more even cooking.

• Placing fish on cedar planks when grilling imparts a subtle woodsy flavor.

• A greased metal grilling basket will help keep fish from falling apart when turning.

• Do not use marinade (from raw seafood) as a finished sauce for cooked food unless you bring it to a boil first for two full minutes...