Images of scales, a fillet seemingly welded to the grill, and an entire meal falling into the charcoal can become a thing of the past. Just following this simple fish grilling guide and enjoy a healthy dinners all summer long!
The Cuts for Grilling Fish
The prime choices for grilling with fish include steak-like cuts from larger fish such as shark, tuna, or mahi mahi. Their dense flesh and meaty texture are perfect for grilling, and offer an attractive grill-mark presentation.
Another choice is one-inch thick filets, such as salmon, tilapia or red snapper, with or without the skin. More delicate and thinner fish, such as flounder or trout, for example, are fish best kept for a whole fish grilling method.
Preparing Fish for the Grill
Preparing fish for a charcoal or gas grill begins with preparing the grill for the fish. Make sure the grill is clean and well oiled before lighting it, applying oil with a heat-resistant brush or with cooking spray. Before cooking, make sure the grill is very hot; a warm to cool grill will only cause the fish to stick.
Fish, like other grilling meats, can be seasoned with a variety of marinades and spices. Be sure to wipe off any excess marinade or spice rubs before grilling. The spices and vinegars will burn on the hot grill, and can cause the fish to stick to the grill as well. Before placing fish on the oiled grill, be sure to oil or spray the fish itself with cooking spray.
Most fish recipes require a minimal cooking time, usually around 10 minutes. Good Housekeeping's online guide to grilling fish offers this tip as a cooking guideline, "As a rule of thumb, for each inch of thickness you should grill for 10 minutes." Test for doneness with a fork, if it flakes easily, the fish is done.
Grilling Whole Fish
Most chefs recommend the home cook utilize a whole fish that is no more than 2 pounds in weight, which makes for easy handling and flipping. Whole fish are desirable for their freshness and for their presentation at the dinner table.
Whole fish recipes often employ seasonings in the cavity of the fish, such as salt, slices of citrus or onion, and fresh herbs. Bones also add extra flavor and moisture, similarly to barbequing a bone-in instead of a boneless chicken breast.
The whole fish and grill should be prepared similarly to filets and steaks, with consideration to removing excess seasonings from the outside of fish and oiling properly. Once placed on the grill, fish should be left until it is time to turn, about 4 to 5 minutes. Gourmet magazine recommends using tongs to gingerly work the whole fish from the grill, and gently rolling the fish—as oppose to flipping it like a burger—and using both the tongs and spatula to gently remove the fish from the grill.
With a few preparations and a willingness to experiment, grilling fish can result in a rewarding and beautiful meal.
Lisa Ann Schleipfer - I am a creative writer from the Great Lakes area, now residing in the sticky state of Florida. I penned my first poem when I was eight, ...
