Whether you’re a newcomer to or longstanding fan of seafood, the thought of grilling fish and shellfish can be intimidating. I used to worry about what would happen after I placed a delicate piece of fish onto a searing hot grill. I might cook it too long or not long enough. If I did grill it correctly, the fish might stick to or fall through the grate. Even if the fish made it safely to the dinner table, it could end up as dry and flavorless as parchment paper.

Rather than avoid grilling seafood, I selected several tools to ease my concerns and enhance my grilling techniques. With the exception of the grill itself, none were costly. Yet, all helped to make my grilled shrimp, clams, salmon, tuna and other fish look and taste delicious.

The Tools

Grill or grill pan – If you already own a grill, you can skip this suggestion. If you don’t have one, you should decide whether you want to cook with gas, charcoal or electricity. Once you’ve determined your fuel source, evaluate brands and prices. If you don’t have a place for an outdoor grill, go with a cast iron grill pan. Placed on your stovetop, the grill pan heats evenly, retains heat well and produces flavorful, well-cooked food.

Oil mister – Rather than risk your fish sticking to the grill grate, grab an oil mister and spray the grate with canola or grapeseed oil before preheating.

Fish grill basket with nonstick finish – Alleviate all concerns about seafood sticking to the grill with a nonstick grill basket. Its handle enables easy turning and even cooking while its nonstick coating makes cleanup fast and simple.

Aluminum foil – Found in every kitchen, aluminum foil is yet another aid for fragile fish. After lightly oiling the foil, place your trout or tilapia on it and lay the foil and fish on the grill. Although the fish won’t develop those telltale grill marks, it will cook nicely. Plus, with aluminum foil, cleanup is minimal.

Hardwood grill planks – While not essential, a hardwood grill plank will provide a safe, gentle cooking surface for seafood. It also imparts a subtle smoky flavor, adding complexity to your fish. Among the hardwoods on offer are cedar, maple, cherry and hickory.

Instant-read thermometer – A digital instant-read thermometer clears up any questions about fish doneness. It’s my go-to tool not only for grilling but also for baking, roasting and broiling seafood and meat.

Silicone-tipped barbecue tongs – Gently grasp and turn your seafood with nonstick, silicone-tipped tongs.

Slotted fish turner or spatula – Slender and slotted, a fish spatula allows me to flip fillets and steaks without difficulty. It also encourages excess oils to drain off the fish.

Citrus grater – Nothing enhances the flavor of fish and shellfish like a squeeze of lemon, lime or orange juice and a sprinkle of grated citrus zest. Although you can juice citrus with your bare hand, you’ll need a grater to produce that fine grated zest.

Note: I originally wrote this for another publication but, since I’ve decided to reclaim my work for Kitchen Kat, I’ll add a few more tools to the listicle. From almost 21 years as a pescetarian and even more years cooking seafood, I’ve found that stainless steel skewers for making kebabs, a dripless, silicone basting brush for applying marinades and a large serving platter also make grilling seafood easier.