From shrimp on the barbie to plank-grilled salmon, all the recipes you need to serve a seafood treat from the grill.
Photo: Jean Allsopp, Recipe: Jackie Mills, R.D.
To keep fish from sticking, make sure your grill grates are clean, then lightly coat them with cooking spray before placing them over heat. Cook thin fillets skin-side down to keep the fish moist and in one piece. For thicker fillets, which require a longer cooking time, sear flesh-side first, then flip. When the fish is done, it's easy to lift the skin away from the flesh with a spatula.