Originally Posted by CraigC
I don't think my cracked conch or conch fritters would work at that temperature, not to mention any other fried, roasted or grilled seafood.
Of course not.
But you don't put grill a fresh prawn or a piece of fresh fish for ten minutes. It's one thing to give the seafood a quick sear. It's another thing to overcook the seafood. You know this of course.
Same thing as grilling/searing a steak for a few moments to seal in the juices. But you know this too don't you.
I KNOW you know what I'm referring to about overheating protein strands.
No need for the 'eye roll' Everyone here who posted said the member must be overcooking the fish.
All I posted was a suggestion not to heat the seafood beyond 212 F right?