Cooking And Grilling Fish
Are you worried about cooking and grilling fish on the BBQ? Want to try fish on the grill but scared how it will turn out? Try out these tips!!
Fish have a high fat content, which means it is great for the grill. There are just a few tips and techniques to follow to get perfectly grilled fish everytime!
If you are a beginner, rather go with 'user friendly fish' like Salmon, Tuna, Trout and Red snapper.
These fish types work well on the grill, they don't break easily and stand up well to the high heat.
Avoid grilling fish like Soul and Tilapia as they tend to be served in thin fillets and break very easily while you grill. You should get yourself a wire fish basket to grill these types of fish!
Great...let's get to preparing our fish!!
• Fish that has been frozen for a long period looses its natural flavour. (don't want to loose any flavour!)
• If your fish has been frozen let it thaw out overnight in the fridge. Rather than defrosting it in the microwave.
• Always rinse fish before you grill. Do this under a cold running tap and then pat dry it with a paper towel. Whether it be a whole fish or fish pieces.
• Be careful not to over marinate or over season. Use simple ingredients like garlic, lemon juice and salt to bring out the natural flavour.
• Don't leave fish in a marinate for longer than an hour. The acidic products in the marinade will eat away at the flesh.
Tip: Coat your fish with a dry rub. The rub not only adds flavour but adds a protective layer for grilling. Check out fish rub for great recipes!
Perfect...our fish is ready let's get it on the
• The secret with most types of fish is to sear the outside with a high heat then slow cook the inside with a lower heat.
• This not only locks in the natural juices but firms the flesh making it easier to grill. (how nice!)
• To sear, get your grill to a high temperature whether it be a charcoal or a gas grill. Place fish on the grid and grill for a minute on each side.
• Lower the temperature (gas grill) or place the fish in a 'cooler spot' (charcoal grill) and slow cook the inside. Normally 5 - 15 minutes depending on the fish you are grilling.
• Thick pieces of fish need to be grilled slowly. Grilling it too quickly will cause it to become dry.
• You may want to use aluminum foil if you worried about the fish burning. The foil protects the meat and keeps it from drying out.
• Do this by placing the fish on prepared cuts onto square pieces of foil. The foil square needs to be big enough to be able to enclose the fish.
• An inch thick piece of fish will be cooked in 8 - 10 minutes. Flip the fish often to prevent it from burning.
• Avoid flare ups at all costs. Any naked flame that gets in contact with fish will burn it!
Awsome...tasty grilled fish right from your barbecue! Enjoy!!