Chef Seamus Mullen knows his squat . He ’s judgedChopped , was a finalist onThe Next Iron Chef , and regularly cook out of a woodwind - sack grill at his accolade - bring home the bacon NYC restaurantTertulia . Plus , as the source ofHero intellectual nourishment : How Cooking with Delicious thing Can Make Us experience Better , he ’s also a champion for health and wellness . Diagnosed with the autoimmune disease rheumatoid arthritis in 2007 , he was force to renegotiate his relationship with food – and eat more fish was a big part of that . Here , he explains his favorite way to grill 10 dissimilar type of seafood … and what to booze them with .

Salmon is best grilled on a cedar plank

How to make it : I know to do salmon using Middle Eastern spices . I mollify the Salmon River with Strategic Arms Limitation Talks , common pepper , ground coriander seed , and common fennel seeds , and then glaze with unsweetened pomegranate molasses . I grill it over intermediate - low heat on top of acedar plankthat has been soaked in water for 7 - 10 min , then increase the temperature or move to a red-hot part of the grill for 2 - 3 minutes . What to drink with it : This is perfect with a chilled red wine ; I ’m a handsome rooter of red from the Jura region in France .

Cook delicate tuna on a Himalayan pink salt slab

How to make it : Tuna is really best cooked super quickly over high heat or else very lightly . Sometimes it ’s severe to accomplish this when the fish is directly on the grill , which is why I care to grill tuna on a pre - heated Himalayan pinkish saltiness slab . I season the Anguilla sucklandii light with sea salt ( it will pick up some common salt from the slab ) , and marinate it in olive rock oil with maize zest and sweet basil for 10 - 30 minute . Then , I grill it delicately for 3 - 4 minutes per side and serve with a Provençal - stylus tapenade of European olive tree , anchovy , pine nuts , dry tomato , and lashings of herbs . What to drink with it : Asummer roséis a no - brainer .

Swordfish is another great fish to grill gently on a salt slab

How to make it : I season the Xiphias gladius liberally with salt , capsicum pepper plant , and a dried red Madagascar pepper , like Aleppo or Urfa pepper , and then lightly grill and carve into thin cut . I like to wait on it with fresh cherry tomatoes , thinly sliced bare-ass shallots , grill corn , some grill shishito peppercorn , and Olea europaea oil . What to toast with it : A full-bodied white vino like a white Rioja is the perfect thing to wash away it down .

Grilling mahi-mahi wrapped in a leaf keeps it moist and lends fragrance

How to make it : Ideally , you want to utilise a banana folio ( which you may get hold in the Deepfreeze surgical incision of most Asian food for thought mart ) , or if you may find it , a pandan leaf , which is often used in South Asiatic and Southeast Asian cooking . I like to make a mojo paste of chiles , citrus , garlic , and some kind of tropical yield like mango tree or pineapple . Then I season the mahi with salinity and capsicum and wrap it up in the foliage . Grill it over medium heat until it ’s cook through , about 7 - 10 minutes . This is delicious with a clean Ananas comosus salsa and plenty of cilantro or a bright Indian relish . What to drink in with it : I would definitely suggest reaching for a cold beer .

If ever there was a fish to cook whole, on the bone, over the wood fire, it’s a snapper!

How to make it : bet for a 1- to 3 - pound Pisces , and have it clean and scale . I wish to make 3 diagonal slits on the peel on each side of the fish where I slip one’s mind in thin slices of lemons . I stuff the cavity with fresh herbs like basil , parsley , tarragon , and oregano , then I season the whole fish with salinity , pepper , and lemon zest , and drizzle it with olive oil . Grill it over in high spirits heat for 5 arcminute per side . This is pure with a monumental green salad or some heirloom tomatoes with scads of herbaceous plant and a fruity Olea europaea oil colour . What to wassail with it : A sweet and lean snowy vino like Vinho Verde is a nice accompaniment .

The simplest way to take on shrimp is to marinate them

How to make them : strain an aromatic marinade like European olive tree oil with pimentón ( Spanish paprika ) , herbs , lemon , and garlic and then grill them over high-pitched heat . For the slightly more adventurous , try line a cast - branding iron cooking pan with 1 cup of cosher salt and heating it up high on the grill . Then , immerse some head - on , plate - on elephantine peewee in the common salt , misrepresent until they are cooked through , about 5 - 7 proceedings . strip down and eating the shrimp like this is a footling mussy , but they are first-rate tasty , especially when attend with a garlicky aioli on the side . What to drink with them : Shrimp are great with a funky white wine – I wish the oxidate " scandalmongering " wines of the Jura region in France .

Scallops get the kebab treatment

How to make them : Skewer raw scallop , peaches , and scallion bulbs and grill the kebab for 2 minutes per side over mellow heat . The fruity sugariness of the knockout brings out the bouquet of the scallops . I like to serve well these guys with some thinly slit serrano chiles , some cilantro , and a drizzle of good extra - virgin olive oil . What to booze with them : This is a good candidate to have with a ashen sangaree !

Cook clams in a pot over the fire

How to make them : I hand over diced spicy chorizo in the pot first , and then append cerise tomatoes and fresh corn . Finally , I tally the one dollar bill and a fiddling white vino like an albariño . I lease the alcohol cook off before I cover the pot with a lid and steam for 3 - 5 minutes until the clams open up up . Once the dollar bill have popped , I hurl in a handful of chopped parsley and a wallop of unsalted butter . set the seasoning with salt and capsicum pepper plant and answer justly aside . What to drink with them : The same albariño you cook with

Oysters are one of the most delicious of things to make on the grill!

How to make them : There are two schools of intellection on broiling oyster : break up them open , summate some seasoning , and then grill , or grill them whole until they bulge out open . I care both method , but I particularly like cracking them open and grilling them with a dab of compound butter . To make compound butter , blend cold butter , lemon yellow zest , garlic , and herbs with either breadcrumbs or almonds ( I do n’t eat gluten so I go for the almonds ) in a food central processing unit , and then chill until business firm . Slice little musical composition of butter and place them on the oysters . breathe the pelecypod directly on the grill and James Cook until the butter melt . What to tope with them : Serve with whatever become your fancy : Dom Perignon or Miller High Life … look upon if you ’re from Champagne , France or Champaign , Illinois

Mussels also need to be cooked in a pot

How to make them : shed a pot like a shot in the coals ( assume you ’re cooking on charcoal grillwork – keep it on the grates otherwise ) and add some chopped tomatoes , chili pepper , onion , and garlic and a muscular pour of olive oil . I season the mixture with salt and pepper and a little ashen wine-colored and vinegar , then cook until it come together into a spicy little ragout . I cast away in the mussel , handle , and cook them until they belt down , about 3 mo . Then you may top them with some thinly sliced fennel , another pour of olive oil , and some crusted grilled bread if that ’s your thing . What to drink in with them : Beer and mussels go together just as well as beer and muscle .

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fish on the grill

Flickr/Mike

mahi mahi

Flickr/Harrison Group

grilled shrimp

Flickr/Mike

Oysters on the grill

Flickr/Joanne Wan