click on any recipe title for a printable popup:
• Lobster Salad	• Shrimp Mozambique	• Firecracker Grilled Salmon
• Lobster Thermidor	• Cod Fish Chowda	• Grilled Fresh Fish w/Mango Pepper Pico
• Lobster Bisque	• Scallops Dijon	• Swordfish w/Orange Sauce Gremolata
• Lobster Newberg	• Maryland Crab Cakes	• Spicy Clams In White Sauce
• Lobster Gazpacho	• Lobster Fondue Dip	• Maine lobster & cream English peas sauce

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TIP #1 A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder. Firm fish, such as tuna or salmon can be cooked directly on the grill if handled carefully. Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket. Happy grilling from your friends as Osterville Fish. And remember, if you don’t feel like cooking - don’t worry - we do! Come on down and pick up dinner, we’re open 7 nights a week.

TIP #2 Turn fish only once. Flipping back and forth will break fish apart. To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.   Happy grilling from your friends as Osterville Fish. And remember, if you don’t feel like cooking - don’t worry - we do! Come on down and pick up dinner, we’re open 7 nights a week.

TIP #3 If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade. If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking. Happy grilling from your friends as Osterville Fish. And remember, if you don’t feel like cooking - don’t worry - we do! Come on down and pick up dinner, we’re open 7 nights a week.