Grilling

Because grilling is a harsh, high-heat cooking method, it can be used only for firm-textured seafood. Marinades, and marinade-like basting sauces, are typically used when grilling seafood items. In this case, the marinades are not used to tenderize but rather to flavor the seafood and give it a moist mouthfeel.

Grilled seafood used in cold preparations must be slightly undercooked to compensate for carryover cooking. When the grilling is almost complete, place the seafood in one layer in a shallow pan and refrigerate it uncovered until cold.