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Place Scallops & Sauce in a triple wrapped piece of foil along with a few aromatics such as chilies, capers and black olives.
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Place foil bundle to the side of the grill, not over a direct flame about 2 minutes before starting the fish.
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3
Season the salmon fillets with salt and pepper and lightly oil with olive oil.
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Sprinkle with fresh chopped rosemary.
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To grill fish, preheat grill to 225C (435F) and lightly coat grill with olive oil. Place fish in the middle of the grill.
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Allow fish to cook for 2 minutes, turn and close lid for another 2 minutes. Open lid and watch fish until finished (typically 5-6 minutes.)
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When fish is cooked, serve with Scallops & Sauce as a topper. Scallops & Sauce takes approximately 7 minutes to cook on high heat.
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Seafood Grilling Tips:
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Stefan Czapalay, the executive chef for Clearwater Seafoods, has travelled the world giving cooks and chefs tips on achieving the perfect seafood dishes. Here are a few tips that you can easily follow at home:
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Preheat grill for approximately 30 minutes to lessen the chance of food sticking.
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Forget about using tongs when grilling fish. You'll end up with a mess and a very high chance of the fish falling apart. Use a grilling spatula when barbecuing.
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If the protein is sticking to the grill, then it's not ready to flip. Leave it be, wait 30 seconds and try again. Don't flip until it is ready.
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When possible, always choose sustainable seafood products like another Clearwater line called Bacon Wrapped Sea Scallops.
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