Here's The Seafood You Should And Shouldn't Be Grilling

Jonathan Bautista, executive chef at Ember & Rye, notes that "any seafood that is higher in oil content usually works well" for grilling, such as salmon, cod, trout, and mackerel.

He adds that "anything with 'steak' characteristics" is a great fit, too. On the other hand, Bautista says to avoid seafood that "are too thin and might fall through the grates."

There is one big caveat to know — frozen foods won't fare well on the grill. There's just too much extra moisture, meaning it's likely you'll end up with a mushy mess.