Choose firm fish (tuna, salmon, swordfish, halibut, mahi mahi), or consider using grill planks or foil to prevent fish fillets from leaking through the grates. For shrimp and scallops, use bamboo skewers.
Sear over medium-high heat and avoid over-cooking. Grill 10 min per inch of thickness for seafood.
Avoid marinating fish in citrus or vinegar - this will result in tough fish. Unlike meat and chicken, fish selections secrete moisture on the grill. To avoid loss, brush with olive oil and sear both sides on high heat, then reduce to medium-high. Or grill over water-soaked cedar planks for a moist (and flavorful!) selection.
Ready to Cook – Prepared Items at TFM
Fresh & new in our seafood case!
Bourbon Marinated Salmon
Available in our fresh seafood case, this TFM favorite is perfect on the grill.
Quick Fixes Full – Flavored Ideas Without the Work
Made in Napa Valley Baja Chile Lime Marinade
Drizzle over freshly grilled fish and serve with sliced avocado and salsa for light Mexican-inspired entrée.
Rothschilds Lemon Dill & Caper Sauce
A great complement to grilled fish – use as a finishing sauce and pair with steamed asparagus for a light meal.
Chef Paul’s Magic Salmon Seasoning
A unique blend of herbs and spices that enhances the natural flavor of salmon or any other type of fish. Rub on fish before placing on the grill.
Favorite Recipes – from our Family & Friends
(Click the title to view full recipe)
Tuna with Mango Serrano Pico
Serve grilled tuna (or your favorite firm fish) topped with the perfect blend of sweet mangoes and spicy peppers.