How to Grill Seafood Like an Iron Chef

In this article titled “How to Grill Seafood Like an Iron Chef,” Food Network shares some expert tips from Iron Chef Geoffrey Zakarian on grilling seafood. With seafood often being expensive, no one wants to risk ruining it on the grill. Zakarian emphasizes the importance of each type of seafood cooking at a different temperature and recommends using metal skewers to ensure even cooking. He also advises doing most of the prep work beforehand and keeping the seafood cold until grilling. Additionally, Zakarian provides tips on choosing and preparing shellfish such as scallops, shrimp, and lobster. By following these tips, readers can impress their guests with perfectly grilled seafood and earn the title of “host of the year.”

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How to Grill Seafood Like an Iron Chef

Grilling seafood can be a daunting task, but with the right techniques and tips, you can achieve restaurant-quality results right in your own backyard. Iron Chef Geoffrey Zakarian is an expert when it comes to grilling seafood, and he shares his insights on how to make the best-grilled seafood platter. By following these simple steps, you’ll be able to impress your guests with perfectly cooked and flavorful seafood.

1. Cook each type of seafood separately

The first and most important rule when grilling seafood is to cook each type of seafood separately. Each variety of seafood requires a different cooking time and temperature, so it’s essential to give each type its own skewer. This ensures that each piece of seafood cooks evenly and reaches its optimal level of doneness.

2. Prepare most of the work before grilling

To make grilling seafood as seamless as possible, it’s best to do most of the preparation work before you head out to the grill. This includes seasoning the seafood, prepping any accompanying sauces or marinades, and organizing the skewers. By having everything ready beforehand, you can focus on grilling without the need to rush back and forth to the kitchen.

3. Use metal skewers

Geoffrey Zakarian recommends using metal skewers for grilling seafood. Metal skewers get hot and cook the seafood from the inside, resulting in evenly cooked and flavorful seafood. Unlike wooden skewers, metal skewers won’t burn or splinter, making them a safer and more reliable choice.

4. Use two skewers for each type of seafood

A game-changing tip from Geoffrey Zakarian is to use two skewers for each type of seafood. By using two skewers, you can prevent the seafood from spinning and ensure that all sides cook evenly. This technique allows for better control while grilling and minimizes the risk of overcooking or undercooking.

5. Keep seafood cold

When grilling seafood, it’s crucial to keep it cold until you’re ready to cook it. Seafood is highly perishable, and exposure to high temperatures can spoil it quickly. Geoffrey Zakarian advises always keeping seafood on ice, especially when grilling outside. This helps maintain the freshness and quality of the seafood, ensuring a delicious end result.

6. Serve on skewers

To preserve the visual appeal of the grilled seafood, Geoffrey Zakarian recommends serving them on the skewers. This not only adds a touch of elegance to the presentation but also keeps the seafood intact and prevents it from falling apart. Serving on skewers allows guests to savor the grilled flavors and enjoy a visually stunning platter.

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Tips for Choosing and Preparing Shellfish

Shellfish, such as scallops, shrimp, and lobster, are popular choices for grilling seafood. Here are some tips from Geoffrey Zakarian on how to choose and prepare shellfish for the grill.

1. Buy dry scallops

When it comes to scallops, it’s crucial to buy dry scallops. Dry scallops are not soaked in any preservatives or additives, resulting in a purer and more natural taste. Geoffrey Zakarian advises spending a little extra money to get dry scallops rather than settling for scallops in tubs, as they tend to have an undesirable taste.

2. Go for colossal shrimp

For grilling shrimp, Geoffrey Zakarian recommends opting for colossal shrimp. Colossal shrimp refers to shrimp that are larger in size, specifically U-8 or U-9, which means there are eight or nine shrimp per pound. Choosing larger shrimp ensures that they can withstand the heat of the grill without overcooking and makes them easier to skewer.

3. Par cook lobster

Grilling lobster can be challenging, as it cooks very quickly and can easily become overcooked. To achieve perfectly grilled lobster, Geoffrey Zakarian suggests par cooking it before grilling. Par cooking involves boiling the lobster in salted water for about 8-10 minutes, then cutting it in half and skewering it. This method allows the lobster to finish cooking on the grill without the risk of overcooking.

Once you have prepared and double skewered all your seafood, it’s time to grill them. Geoffrey Zakarian notes that shrimp cooks the fastest, followed by lobster and scallops. The total grilling time for seafood on skewers is approximately 3-4 minutes, ensuring that it’s cooked to perfection without drying it out. To enhance the flavors, consider drizzling the grilled seafood with melted butter infused with fresh herbs and a squeeze of grilled lemon juice.

By following these expert tips from Geoffrey Zakarian, you can create a grilled seafood platter that rivals those of professional chefs. Take your grilling skills to the next level and impress your friends and family with a delicious and visually stunning seafood feast.

Overall, grilling seafood requires careful attention to detail and specific techniques. With the right approach, you can achieve succulent and flavorful seafood that will make you feel like an Iron Chef in your own backyard.

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