A Briny Barbecue

Summer barbecues are always tasty. Yet they can get boring , thanks to the same old menu.Change it up some with an all seafood barbecue. It's a different take on classic grilled with a splash of the ocean or lake added.

If you're new at barbecuing seafood, then go for the easiest  - shrimp. It's a quick cook on the grill and can be marinated with a wide variety of marinades.Do they have to be boiled or parboiled before being placed on a hot grill? No. They can go from the fridge or the freezer and onto the hot coals. Just remember that they cook up fairly quick - two minutes on each side.What's a good marinade? Go for something citrus-y with zing. Start with one third of a cup of olive or vegetable oil. Add to it a quarter of a cup fresh lemon juice and grated zest (use a microhasp for a finer zest). Dried basil and thyme leaves give it color and a small dose of dried hot pepper shakes. Another easy grill are scallops.They're first washed and then patted dry with a paper towel. Scallops can be put on skewers and can be barbecued with cherry tomatoes and pepper chunks. They too can bathe in a variety of different marinades. Most home chefs prefer a citrus one but a Asian influenced one is also delicious. Try soy blended with freshly grated ginger and minced scallions. Again a micro hasp works well with grating the ginger .

Larger pieces of fish can also be part of a barbecue. any catch can work. Just remember to buy a special kind of spatula that has a very wide end with narrow slots . Try fillets, particularly salmon. It's very flavorful and a crowd favorite. Remember to buy it with the skin still on and to get it in steak form.This keeps the meat together and doesn't stick to the grill. Place the steaks on an oiled grill. Cook the skin side first for a nice, crispy crust and then the skinless side. Keep the pieces evenly spaced so they all cook evenly.The salmon should be cooked for about ten minutes  before it's plated. Fresh water fish also work. Trout makes a lovely change of pace from the typical fare. If you're adventurous you can stuff it with a tart but fiery lemon filling. This is simply lemon slices mixed with a va riety of herbs such as thyme and rosemary  gives it more flavor while chili pepper flakes give it a hearty bite.Plain barbecue trout is also very good. Use a basket to roast it about five to seven minutes.

A fishy barbecue? Why not. There's nothing as delicious as grilled seafood or fish. It's the perfect change for the hot days ahead.