Photo: Summer means BBQ

(Credit: Tym via Flickr)

By: Theresa Beer, Communications Specialist

Here's some great news: Your favourite sustainable seafood choices — like wild salmon, steelhead trout and spot prawns — are perfect for grilling. Direct heat cooks fish fast and leaves it flavorful and juicy. Just don't overcook it!

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It's easy. To barbecue trout or salmon, either place fish directly on the grill or wrap it in foil.

For direct grilling, use medium or medium-high heat. Brush the grill with oil and coat the fish skin with oil and salt. Cook fish about four minutes per side or until skin is brown and crispy. Resist the urge to move it around! This can rip the skin. The fish is ready for flipping when the skin mostly stops sticking to the grill. Salmon and trout can become dry when overcooked, so watch carefully.

For foil-packet cooking, use medium heat (or place fish to the side of the grill). A longer cooking time of approximately 15 minutes will bring out more flavour from herbs and marinades.

Check SeaChoice to find which wild salmon are most sustainable this year. Steelhead trout are SeaChoice "Best Choice" options if farmed on the land in the U.S. or Canada.

Flavour combinations:
  • Lemon slices, butter, parsley, dill or whole thyme sprigs, sea salt, olive oil
  • Orange slices, whole tarragon and parsley bunches, sea salt, olive oil
  • Moroccan charmoula

Spot prawns

The joy of "prawns on the barbie" is common in Australia but not yet widely discovered in Canada. Spot prawns are SeaChoice "Best Choice" options if wild or trap caught in B.C. or Alaska. Spot prawns are an excellent grilling choice because of their size and sweetness. Blend any of the flavour combinations below and marinate prawns for one to eight hours.

Soak wooden skewers in water for 20 minutes. Line up several prawns with skin on and spear each set together with two skewers. Cook on medium-high heat for about two minutes per side or until just opaque. Prawns cook quickly, so be sure to keep an eye on them.

Flavour combinations:
  • Mango, lime, green chili, garlic, olive oil
  • Cilantro, ginger, lime, fish sauce, brown sugar, sesame oil
  • White wine, rosemary, parsley, garlic, shallots, butter
  • Garlic powder, cayenne pepper, brown sugar, butter, lemon, Worcestershire sauce

We all depend on oceans. Choosing ocean-friendly seafood is a good way to help protect them. On World Ocean's Day, June 8, go a step further: sign up through Ocean Keepers to host an event in your community. Maybe make it a sustainable seafood BBQ!

Ready to take the next step in your seafood journey? Take the pledge to eat only sustainable seafood:
Pledge to eat for healthy oceans »

May 13, 2014

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