Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

7 Seafood Grilling Tips continued...

2. Skin Side Down. Grill fish fillets with the skin side down, and don't worry about turning them. The skin holds the delicate package together and protects the flesh from the flame. If you want to scorch the flesh side of your fish fillet, just let it grill flesh side down for one minute right at the beginning, then flip to finish cooking with the skin side down. You can remove the fish from the grill by sliding a spatula between the skin and the flesh -- the charred skin is left behind on the grate.

3. Direct or Indirect? Indirect grilling is when the heat is on either side of the food, not right beneath it. This technique is generally used for foods that require 25 minutes or more of grill time -- which generally is not the case for seafood. But indirect grilling is also used for items that are delicate in texture, like fish fillets. If using indirect heat, try not to peek while the fish is cooking. Every time you lift the lid, heat escapes and this can prolong the cooking time.

4. Is It Opaque? White-fleshed fish fillets are usually done, but still juicy, when their centers just turn opaque. (Opaque means you can't see any light through it.)

5. Keep It Dry. Be sure to pat dry any fish fillet or seafood you are about to grill or brown in a pan (use paper towels). This is important because wetness on the surface can prevent browning.

6. Add a Coat. Add a light coat of oil or cooking spray on your seafood before grilling. This will help it brown and keep it from sticking to the grill.

7. All in Due Time. The general rule for grilling fish fillets or steaks is four to five minutes per 1/2 inch of thickness, and 8-10 minutes per 1 inch of thickness. For other seafood items, here are some grilling recommendations from the Weber-Stephen Products Co.:

  • Shrimp --2 to 4 minutes over direct high heat.
  • Scallops -- 3 to 6 minutes over direct high heat.
  • Mussels -- 5 to 6 minutes over direct high heat. Don't eat any that do not open.
  • Clams -- 8 to 10 minutes over direct high heat. Don't eat any that do not open.
  • Oysters -- 3 to 5 minutes over direct high heat.

WebMD Video Series

Click here to wach video: Creative Meals for Kids

With both parents and kids on the go these days, it's getting harder to eat healthy. We give you creative tips to get your family on a better diet.

Click here to watch video: Creative Meals for Kids

Healthy Foods Poll

How much fiber do you get each day?

View Results