Seafood summer grilling tips
From Red Lobster, Newport News

Make sure your grill is clean before you fire it up.

Add a light coat of oil or non-stick cooking spray to keep your fish
or shrimp from sticking.

If you like a marinade or sauce, soak your items for about two hours
beforehand to infuse it with flavor. Then drain before you put it on
the grill. Remember, one that is heavy with sugar will caramelize and
can cause the fish to stick to the grill.

Set aside some extra marinade or sauce to baste the seafood while it
cooks to get a deep, rich glaze. Don't use the marinade you soaked the
fish in because it could contain bacteria.

If you don't want to use a marinade or sauce, just brush it with a
light coat of olive oil and then add your favorite seasonings.

When you're ready to cook, make sure your grill is hot. Fish may stick
to a lukewarm grill.

Put the fish on the grill with the bone or uneven side down first. The
fish may crack if you put it flat side down.

When grilling many pieces at once, leave enough room for air and heat
to circulate.

The fish should sizzle when you put it on the grill and it will cook
fast, so keep a close watch on it.

When it's about 60 percent done, use a wide spatula to turn over each
fillet.

Remove when it's medium rare because it will continue to cook as it
sits.

For shrimp, place on a skewer one on top of the other. They are done
when it appears a pinkish color.

For scallops, place on a skewer so that flat side is up. They will
pick up more flavors from the grill.

For shellfish, place them on hottest part of the grill. Don't add oil.
They cook even faster than fish. You know they're done with then shell
opens up.

For lobster, make sure you split it lengthwise before you put it on
the grill.

To pair seafood with wine, an oaky Chardonnay or a light Pinot Noir.
If you're seasoning your seafood with spices, a lighter, sweeter
Riesling is good.