Food and Beverage
Fresh Fish Hot Off the Grates: 5 tips for perfectly grilled seafood
Last Updated on April 9, 2025 by Daily News Staff
5 tips for perfectly grilled seafood
(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining.
Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever.
Master the art of grilled seafood with these tips from Trimell Hawkins, executive chef and culinary adviser to Current Backyard.
Not all fish are the same. There’s a common misconception that all fish can be grilled, but not all fish is created equally. Avoid flaky fish (like trout) and instead turn to a firm fish when grilling, such as branzini in this Grilled Whole Branzini with Fresh Herb Sauce recipe from celebrity chef Alton Brown.
Moisture is not your friend. While you’re likely aiming for a fresh, moist flavor when eating fish, that doesn’t mean it should be wet when it goes on the grill. For beautiful, crisp skin and grill marks, pat fish dry to absorb the moisture before grilling.
Temperature is key. There’s a sweet spot for grilling fish, whether it’s 400 F for thinner fish or slightly above 400 F for thicker cuts, which is why electric grilling is gaining steam. An option like the Current Backyard Electric Grill precisely monitors and controls temperature at the grate level, ensuring accurate cooking where it truly matters, unlike gas grills measuring chamber heat or charcoal grills requiring guesswork.
Ready to cook in 10 minutes, it’s a convenient solution that plugs into a standard 110-volt outlet, meaning there’s no heavy propane tanks or messy charcoal standing between you and delicious grilled seafood. Plus, electric grilling reduces fire risks, harmful fumes and cleanup time.
There’s a “right” way to cook fish. If you’re cooking fish with skin, cook the skin side down first as it’s more forgiving and durable than the inside. This gives the finished dish more stability and structure, lessening the chances of the fish falling apart.
Be careful with sugar. Sugary marinades require keeping a close watch on the grill since sugar can burn. If cooked properly, sugars help create a crispy Maillard reaction while acting as a tenderizer, too.
Find more recipes and electric grilling advice at CurrentBackyard.com.
Grilled Whole Branzini with Fresh Herb Sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard
Prep time: 30 minutes
Cook time: 10 minutes
Serves: 4
Fresh Herb Sauce:
- 2 tablespoons chopped dill
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup extra-virgin olive oil
Branzini:
- 2 head-on whole branzini (about 1 pound each), cleaned and scaled
- 2 teaspoons kosher salt
- 1 lemon, sliced into six rounds
- 6-8 sprigs dill
- 6-8 sprigs parsley
- 2 teaspoons extra-virgin olive oil
- To make fresh herb sauce: In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
- Set both sides of grill to 650 F (high) and close lid.
- To prepare branzini: Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
- Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
- Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
- Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.
SOURCE:
Current Backyard
Food Truths
Soul Food Has African Roots—and a Distinct Black American History
Soul food connects African heritage with generations of Black American creativity and community. Here’s why shared roots and a distinct cultural identity both deserve recognition.
Shared ancestry connects the African diaspora. It also makes understanding each community’s food traditions worth the effort.
A debate over who can claim soul food raises a question larger than any social media argument: When does a shared cultural inheritance become a distinct tradition?
People across Africa and the African diaspora have foods that evoke home, family, comfort, and belonging. Recognizing that connection is valuable. But using “soul food” as a general description of comforting food is different from identifying the cuisine historically known by that name.
Soul food is a distinctly African American culinary tradition with African roots, shaped by generations of Black life in the United States. Recognizing its American development does not erase Africa. Recognizing Africa should not erase what Black Americans created.
African Roots, American Development
Enslaved Africans arrived with agricultural knowledge, cooking skills, and food traditions. They adapted those traditions to unfamiliar surroundings and unequal access to food, drawing on available ingredients and encounters with Indigenous and European foodways.
Okra, black-eyed peas, and vegetable-centered cooking offer important connections to African traditions. Corn and cornmeal reflect Indigenous American agriculture. These ingredients and influences became part of an evolving food culture rather than remaining unchanged copies of dishes from another continent. [1]
The distinction is between ancestry and development. A cuisine can descend from older traditions and acquire its own identity through the experiences of the people who preserve and transform it.
More Than a Story About Scraps
Slavery and deprivation belong in this history. Enslaved people supplemented restricted food supplies through gardening and other means, and used small amounts of meat to season vegetables. But telling the entire story as “making something out of scraps” understates their knowledge and creativity.
Black food history also includes seafood work, farming, skilled cooking, and enterprise. The Smithsonian’s account of Black foodways, for example, documents African Americans’ extensive involvement in harvesting, processing, and selling oysters. [2]
These were people with expertise. Their contributions deserve recognition as culinary work and cultural creation.
Why the Name Matters
The food traditions are older than the widespread use of the name “soul food.” The term became prominent during the 1960s, amid movements asserting Black identity and cultural pride. Smithsonian histories describe the soul food movement as celebrating foods that mainstream America had often disparaged. [3]
That context gives the name meaning beyond a meal that tastes good or brings comfort.
For some families, a pot of greens or a pan of cornbread carries memories of relatives, church dinners, holidays, and recipes learned by watching someone cook. Calling those foods “soul food” places them within a particular cultural story.
Southern Roots Traveled
Soul food also developed beyond the South. During the Great Migration, Black Americans carried Southern food traditions into new cities and neighborhoods, preserving familiar dishes while adapting their cooking. Smithsonian programming connects that movement directly to soul food’s development. [4]
That helps explain how a cuisine rooted in the South became part of Black community life across the country.
It also makes geography an imperfect test of authenticity. Soul food cooked in London can still be African American soul food. A cuisine’s cultural origins do not change simply because someone prepares it elsewhere.
Shared Heritage Does Not Mean Identical Cultures
Africa is a continent of many food traditions. The diaspora is similarly diverse. African American, Afro-Caribbean, Afro-Latin American, and Black British identities encompass different histories and relationships to food.
Someone may use “soul food” figuratively to describe a cherished family dish. That emotional use is understandable. The difficulty arises when it becomes a historical claim that all Black cuisines are versions of the same named tradition.
Shared ingredients and ancestry establish connections; they do not make distinct cuisines interchangeable.
A useful conversation would ask which dishes are related, what techniques survived, and how different communities adapted them. That approach gives people more history to appreciate.
Respect Through Recognition
Defending soul food’s African American identity need not become an attack on Africans, Caribbean people, or Black Britons. Equally, celebrating connections across the diaspora should include respect for Black Americans’ particular contributions.
Anyone can cook, enjoy, study, and share soul food. Cultural recognition does not require closing the kitchen door. It requires crediting the people and history behind the cuisine.
Soul food’s African roots and African American identity belong in the same sentence. Both deserve to be remembered.
What dish connects you most strongly to your family’s history—and who taught you to make it? Share your story in the comments.
Explore more food stories and culinary traditions in STM Daily News’ Food & Drink section.
Sources and Further Reading
- African and Native American Foodways and Resilience: From 1619 to COVID-19 — Research on food traditions, adaptation, and cultural resilience.
- Black Foodways and Cuisine — National Museum of African American History and Culture.
- African American History Highlights — National Museum of American History, including the soul food movement.
- Cooking Up History — National Museum of American History programming on migration and soul food.
recipes
5 Easy Sheet Pan Meals with a Grape Upgrade
Sheet pan cooking makes weeknight meals wonderfully easy – and fresh grapes give them an unexpected upgrade. From satisfying dinners and sides to a crowd-pleasing dessert, these recipes bring something unexpected to the sheet pan without adding extra fuss.
(Feature Impact) Sheet pan cooking makes weeknight meals wonderfully easy – and fresh grapes give them an unexpected upgrade. Roasted alongside chicken, vegetables, gnocchi and more, grapes become warm and juicy, adding a pop of sweetness that complements savory flavors and makes simple dishes feel a little more special.
From satisfying dinners and sides to a crowd-pleasing dessert, these recipes bring something unexpected to the sheet pan without adding extra fuss. Find more family recipe ideas by visiting GrapesFromCalifornia.com.
- California Grapes and Sage Chicken – This simple sheet pan dinner pairs savory sage-seasoned chicken with sweet California grapes, butternut squash, red onion and garlic. As everything roasts together, the grapes become warm and juicy while apple cider vinegar adds a bright, tangy counterpoint. It’s an easy, colorful meal that delivers plenty of flavor with minimal cleanup.
- Roasted California Grapes and Sweet Potatoes – Sweet potatoes and California grapes make a delicious pairing in this colorful, easy-to-prepare side dish. Roasting grapes brings out their natural sweetness, while balsamic vinegar, onion and fresh basil add savory, tangy notes for balance. Serve it alongside your favorite protein or add it to a grain bowl for a simple way to bring more fruits and vegetables to the plate.
- Roasted California Grapes and Gnocchi – Tender gnocchi, juicy roasted California grapes, broccolini and red onion come together in this satisfying one-pan meal. Fresh thyme, feta and lemon zest balance the grapes’ sweetness with savory, tangy and bright flavors. With just 25 minutes of roasting time, it’s an easy way to turn everyday ingredients into a flavorful meatless dinner.
- Chicken and Roasted California Grapes with Carrots and Parsnips – Warm, spiced cumin and turmeric give this hearty chicken sheet pan dinner plenty of flavor, while carrots, parsnips, onions and California grapes round out the meal. The grapes add juicy bursts of sweetness that complement the earthy root vegetables and savory spices. Everything cooks together on one pan for a colorful, satisfying dinner with easy cleanup.
- California Grape and Apple Sheet Pan Pie – Tart apples and juicy black California grapes offer a delicious twist on classic apple pie in this crowd-friendly sheet pan dessert. The fruits bake beneath a golden lattice crust with the grapes adding extra color, sweetness and juicy texture to every slice. Designed to serve 16, it’s an inviting dessert for holidays, parties and other gatherings.
SOURCE:
California Table Grape Commission
Foodie News
Red Lobster Serves Up October Deals, New Shrimp Flavors and Free Kids Meals for Halloween
Red Lobster unveils October 2026 deals, new Endless Shrimp flavors and free kids meals for Halloween weekend. See dates, offers and restrictions.
STM Daily News | Food & Drink | News Brief
October 13, 2026
Red Lobster Kids Eat Free Halloween 2026
Red Lobster is bringing new seafood specials, weekday meal deals and a Halloween treat for families this October. The restaurant chain has announced a lineup of promotions that includes discounted appetizers, new Endless Shrimp flavors and free kids meals for Halloween weekend.
The promotions, announced October 9, feature several offers for Canadian customers, along with select deals available in the United States.
New Weekday Seafood Deals
Red Lobster is introducing an updated weekday Daily Deals menu at participating Canadian restaurants, featuring a different seafood combination each day.
The lineup includes:
- Monday – Endless Shrimp ($36.99 CAD): A selection of shrimp favorites served with one side.
- Tuesday – Crab Lover’s Duo ($34.99 CAD): Steamed snow crab legs paired with Crab & Shrimp Linguini Alfredo.
- Wednesday – Steak & Walt’s ($27.99 CAD): Grilled sirloin with Walt’s Favourite Shrimp and one side.
- Thursday – Salmon New Orleans ($29.99 CAD): Blackened salmon topped with shrimp in Cajun butter sauce.
- Friday – Captain’s Platter ($25.99 CAD): Garlic shrimp, popcorn shrimp and crispy battered fish with one side.
These prices and specific weekday offers apply to participating Canadian restaurants. Red Lobster’s U.S. Daily Deals are separate and may differ in price and availability.
Endless Shrimp Gets an OLD BAY Twist
Beginning October 13, Red Lobster is adding NEW OLD BAY Garlic Shrimp to its Canadian Endless Shrimp lineup.
The limited-time promotion allows guests to mix and match shrimp varieties throughout their meal, accompanied by a side and Red Lobster’s signature Cheddar Bay Biscuits.
The Canadian Endless Shrimp promotion is advertised at $34.99 CAD, with pricing and participation varying by location. Endless Shrimp is available for dine-in only at participating U.S. and Canadian restaurants.
Kids Eat Free for Halloween Weekend
Families looking for a Halloween dining treat can take advantage of Red Lobster’s Kids Eat Free promotion from October 30 through November 1, 2026, at participating restaurants in both the United States and Canada.
Children who arrive in costume can receive free kids meals when dining with an adult purchasing a full-price dinner entrée.
For dine-in customers, one qualifying adult entrée can provide up to two free kids meals, with a maximum of two per table.
Families ordering online for takeout can receive one free kids meal with a qualifying adult entrée by using promo code SPOOKY26.
The maximum discount is $9.99 per free kids meal, and additional restrictions apply.
What About the $3 Appetizers?
Red Lobster also offered $3 individually sized appetizers from October 9–12 at participating Canadian restaurants. The limited-time Thanksgiving weekend promotion included Island Coconut Shrimp, Shrimp Cocktail and Mozzarella Cheesesticks with the purchase of an entrée.
That promotion has now ended and was not advertised as a U.S. offer.
Check Before You Go
With restaurant promotions varying by country and location, customers should confirm availability, prices and restrictions before visiting.
For menus, participating restaurants and additional details, visit Red Lobster’s U.S. website or Red Lobster Canada.
More Food & Drink News from STM Daily News
Looking for the latest restaurant promotions, food trends, recipes and dining news? Explore the Food & Drink section of STM Daily News for more delicious discoveries, helpful tips and updates on what’s happening in the world of food.
Source: RL Investor Holdings LLC / Red Lobster, press release dated October 9, 2026.
Editor’s Note: Promotional offers are subject to participation, availability and restrictions. Canadian prices are listed in Canadian dollars and should not be interpreted as U.S. pricing.
