Seventy percent of the earth is covered with water and yet, the combination of live fire and seafood can be a grillers worst nightmare. For this season's Raichlen's Rules, we've decided to ease your anxiety. A lot of people are intimidated by the prospect of grilling seafood, but by strategically picking the method, fire can make the bounty of the sea wondrous. SWORDFISH STEAKS WITH GOLD RAISIN CHIMICHURRI; MUSSELS SMOKED IN PINE NEEDLES; SHRIMP SPIEDINI WITH SALMORIGLIO; SMOKED PLANKED TROUT WITH CAPER DILL SAUCE.