Grilling seafood is something else. Fish can cook quickly so keep the heat from medium to medium low. It is better to cook slowly and be able to monitor the progress than overcook. Certain kinds of fish such as tuna or salmon can be cooked directly on the grill. They should however be handled carefully. Turning it just once will ensure that it will not break apart.

Adding a seafood dry rub or marinade will allow the fish to soak up flavor. Let it stand for at least 30 minutes in the refrigerator. Grilled seafood is best eaten immediately, right from the grill. Several wines pair perfectly with grilled seafood, such as a Chardonnay or a light Pinot Noir. If you’re adding spices, a lighter, sweeter Riesling is a great match.