
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, July 6, 1994                   TAG: 9407260030
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

SIZZLIN' THE SEAFOOD

Grilled seafood is one of the great tastes of summer. According to The National Fisheries Institute, a moderately hot fire is best for cooking seafood. The institute suggests avoiding strong fire starters or self-lighting briquets for this purpose, as their aromas can overwhelm delicate fish flavors.

Adjust the grill height to 4 to 6 inches above the heat; oil both grill and fish to prevent sticking. For fragile fish, use a hinged fish basket or a sheet of aluminum foil treated with nonstick spray.

Cook fish steaks, fillets, kabobs and shellfish directly over the heat source; use indirect heat for large, whole fish. Baste fish frequently to retain moisture and halfway through the cooking time, turn whole fish, steaks or fillets over one-inch thick.

Almost any variety of fish can be successfully and succulently grilled, so let personal preferences, availability and price guide your selections. When purchasing fish whole or in the round, allow about 3/4 pound per serving. For dressed or cleaned fish, allow 1/2 pound per serving, and for steaks, fillets and kabobs, plan on 1/4 to 1/2 pound per serving.

Whatever you do, don't overcook your seafood. To estimate the proper cooking time, measure the fish at its thickest part, including stuffing if applicable, and allow 10 minutes per inch of thickness. A whole fish cooked by indirect heat will take 10 to 12 minutes per inch to reach an internal temperature of 140 degrees. Fish is done when it turns opaque and just starts to flake when tested with a fork but is still moist. Shrimp, crab, lobster and scallops turn opaque; mollusks in the shell, such as oysters, clams and mussels, open when cooked.

Seafood, simply seasoned, can be exquisite. Or fancy it up with specialty woods, herbs or chips added to the fire just before cooking, or with marinates or sauces in which the seafood is steeped or basted.

Recipes for

CARIBBEAN SHRIMP KABOBS

MEDITERRANEAN GRILLED HALIBUT WITH TOMATO-OLIVE SALSA

SOUTHERN FRIED CHICKEN BURGER WITH HONEY MUSTARD MAYONNAISE

NO-BAKE FRUIT BITES

GRAB IT G.O.R.P.

Summer & Smoke will run weekly in the Extra section throughout the cookout season. If you have a great grilling recipe, tell us about it. Write to Summer & Smoke, c/o the Features Department, RTWN, P.O. Box 2491, Roanoke, Va. 24010.

by CNB