When it comes to grilling, far too many people shy aware from fish out of fear of it sticking, despite the wonderful health benefits provided by seafood.

Today, the fine folks are PacificSeafood, a family-owned seafood company based in Portland, Ore.,offer up the following tips to ensure your fish grilling experience rocks.  They also offer up a tasty lemon and ginger salmon recipe so you can put your new skills to the test.

If using a charcoal grill, group briquettes into a pyramid and ignite. When covered in ash, spread coals into a single layer in an area larger than the food on the grill.

• If using a gas or electric grill, turn on the heat source 10 minutes prior to cooking.
• Fish cooks best over a medium to hot fire and shellfish requires a hot fire.
• Keep a spray bottle of water nearby to extinguish any flare-ups
• Always start with a clean grill
• Wipe the grill with oil or other fat to keep the fish from sticking.
• Start by grilling skin side down. If the skin has been removed, this side will be slightly darker.
• Turn seafood only once.
• Cook a total of six to 12 minutes per inch of thickness and avoid over-cooking.
  
  

Salmon in particular has been recognized for its health benefits and versatility when cooked. For a light and flavorful option, Pacific Seafood recommends the following recipe:

Lemon and Ginger Grilled Salmon Strips (serves four)

Ingredients:
1 ½ pounds of salmon
¼ cup canola oil
2 tablespoons soy sauce
2 tablespoons honey
½ teaspoon ground ginger
1 teaspoon lemon peel

Directions:

Mix all ingredients, except the salmon, in a shallow glass dish.  Add salmon strips and coat well. Refrigerate two to six hours.  Remove salmon strips and discard sauce.  Grill three to four minutes on each side.

For more information on salmon and Pacific Seafood, be sure to check out www.PacSeafood.com.

- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ