A grilled salmon fillet or a few shrimp skewers are some of my favorite ways to enjoy barbecued seafood. The natural, semi-sweet taste of the fish pairs with the smoky flavor of the flames to make a match made in flavor heaven. Grilling seafood might seem a little intimidating — after all, it’s more prone to sticking and falling apart on the grates than a steak or piece of chicken. However, if keep these five tips for grilling fish in mind the next time you’re serving up seafood favorites, you should do just fine!

What are the best types of seafood for grilling?

The options are endless, but you’ll need to narrow down your choices to get the best results on the grill.

For fish, the experts at Char-Broil recommend trying swordfish, mahi-mahi, snapper, salmon, or tuna. While each of these fish types have their own unique flavor, they all share a firm texture that can hold up on the grill. Shellfish like scallops and shrimp can also make great additions to your summer grilling feast.

What seasonings go well with seafood?

Once you’ve picked out your seafood selection, it’s time to decide what seasonings will go on the flesh. Salt and pepper are go-to’s, and citrus such as lime or lemon slices can be perfect for an added zingy flavor.

We spoke with chef Timothy Hollingsworth, Owner of Otium and OXO Chef in Residence, who says you should experiment with the kinds of the seasonings you use. “Dry rubs are a great way to add flavor and dimension to your fish,” he told First for Women. One to try: Kinder’s The Seafood Blend Rub (Buy from Kinders.com, $6.49)