These seafood recipes take beautifully to the flames.
Omnivores who associate barbecue weather with steak, chicken, burgers, and dogs may not be so quick to consider seafood as an option for grilling. Many types of fish are a bit too delicate for this preparation; others, while sturdier, still have a relatively tender structure that requires gentler handling. But don't let that intimidate you—there's so much seafood that takes beautifully to the flames as long as the right technique is applied.
In order to get a nice sear on both sides of the tuna without overcooking the center, you’ll need a thick cut of fish which you’ll then grill on high heat. The edge of your tuna steak will help you gauge the status of the meat in the center. The center will be good so long as you can still see the deep purple of rare fish on the edge. After the tuna is done grilling, we like to slice it and serve it with nothing more than a drizzle of olive oil and a dash of salt and fresh black pepper.
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