These skewered salmon and shrimp brochettes take just 10 minutes to grill.

RODALE NEWS, EMMAUS, PA—Looking for new ways to enjoy seafood? Try grilling fish and seafood this summer. Armed with our grilling tips, environmentally friendly fish selections, and recipes from the Rodale Recipe Finder, you can cook your favorite aquatic edibles to perfection.

Our cooking tips:

Pick the right kind of fish. Salmon and tuna steaks are super-easy to prepare on a standard grill. Thick and compact, these hearty cuts are less likely than others to fall apart—and into the flame—when you turn them. Their high levels of heart-healthy fats also help them stay moist.

Or use a fish basket for more delicate fillets. This nifty grilling tool allows you to cook flimsier fish such as tilapia or flounder.

Don’t drown high-quality fish in strong marinades. Instead, season-special seafood steaks and fillets with a little salt, pepper, and lemon juice. If you do marinate them, brush the fish with any extra sauce only during the last few minutes of grilling, so the marinade will caramelize without burning.

Keep your grill clean and well-oiled. Use a brush or paper towel to coat the grate with cooking oil. Choose skinless fillets, as skin tends to stick. And once the fish is on the grill, don’t keep moving it around, as the caramelized grill marks make the fillet easier to remove from the grill. In general, cook fish on one side for about 70 percent of its total cooking time, then flip it once using a metal spatula.

Try using cedar planks to cook salmon. Soak an untreated cedar plank in water, place the fish on top of it, then set the plank on the grill. Cooking may take a little longer than with traditional grilling, but it infuses the salmon with a slightly smoky, woodsy flavor—yum.