Warwick Gutierrez

We know, we know, if you’re going to a cookout, you’re expecting grilled burgers and hot dogs, maybe even some BBQ ribs or grilled vegetables. But imagine this: a gorgeous, citrusy, delicate fish or shellfish grilling alongside those classics. From shrimp and scallops to salmon and cod, with everything from lobster to swordfish in between, literally anything goes when it comes to grilling seafood.

There are a few hard and fast rules that will help your grilled seafood come out its absolute best. The hardest part about grilling fish is making sure the flaky skin doesn’t stick to your grill. A couple tips: First, thoroughly oil your grill grates with a rag or paper towel soaked in vegetable oil (use one with a high smoke point, check out our guide to cooking oils for more info) before adding the fish. Next, make sure you’re cooking at a high heat (400 -450 ), and once your fish is on the grill, don’t touch it until the skin is crispy.