
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, July 6, 1994                   TAG: 9407270047
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Short

SIZZLIN' THE SEAFOOD

Grilled seeafood is one of the great tastes of summer. According to The National Fisheries Institute, a moderately hot fire is best for cooking seafood. The institute suggests avoiding strong fire starters or self-lighting briquets for this purpose, as their aromas can overwhelm delicate fish flavors.

Adjust the grill height to 4 to 6 inches above the heat; oil both grill and fish to prevent sticking. For fragile fish use a hinged fish basket or a sheet of aluminum foil treated with non-stick spray.

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by CNB