Many outdoor cooks who enjoy grilling will try all kinds of new things on the "barbie" but stop short at trying seafood. There is no reason that grilling fish and seafood should scare the barbeque chef in the least because it turns out great and it can significantly expand your options of meals for the nights that you want to cook out.

If you wish to make salmon on the grill, start with salmon steaks that are about 8 ounces each in size. This particular recipe is for four steaks. The first step is to combine 6 tablespoons of butter, 1/3 cup of honey, 2 tablespoons lemon juice, 1/3 cup brown sugar (the dark is better to use), 1 teaspoon of liquid smoke, and a very small splash of hot sauce. A little goes a long way, so don't add more than 1/8 of a teaspoon.

Simmer the basting sauce (above ingredients) for five minutes while stirring often. Set it aside until it cools. When cool, pour the sauce over your salmon steaks, turn them to coat in the marinade, and let them rest in the sauce for half an hour. Drain the sauce, but preserve it for basting.

Start grilling the salmon steaks and baste often with the sauce. It will not take a great amount of time to get them finished, so turn the steaks after 5 minutes on one side and 10 minutes total may be all you need if the steaks are one inch thick. This is according to the degree of doneness you prefer in your fish, of course.

If salmon isn't a dish that you enjoy or you would rather have something else on the grill, try Grilled Shrimp. Make your sauce first. Melt two sticks of butter and add 3/4 cup of Worcestershire sauce, 3/4 cup lemon juice, a splash of hot sauce (about 1/2 to 1 teaspoon), minced garlic (2 or 3 cloves), salt and pepper (1 tablespoon of each), and some chopped green onions.

This recipe is for 2 1/2 to 3 pounds of large shrimp. Have the fish counter or market devein the shrimp for you, and peel them as well if possible. If you are doing that yourself, make sure they are peeled and deveined before cooking.

Pour the marinade sauce you cooked over the shrimp and make sure they are coated with the sauce. Cover the dish and let it marinate in the refrigerator for at least a few hours. When it is time to cook the shrimp, drain them but keep the marinade for basting. Put the shrimp onto the grill (use a screen of course or something that will not let the shrimp fall through to the coals) and cook them until they are done (when they turn pink). Be sure to baste often with the marinade sauce while cooking.

Remember that fish and seafood should not be overcooked, so know before you start how much time it will likely be taking. This is determined generally by the size and thickness of the fish or seafood you are cooking. For side dishes you can try what the fast food seafood places serve: French fries, cole slaw, and hush puppies.