Mouth-Watering: 3 Insider Tips About Preparing Grilled Fish

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Fish is a great source of omega-3 fatty acids. Not only that, but it’s also rich in minerals such as calcium, phosphorus, iron, and zinc.

The best part? There are many ways to cook it! For example, you can sous vide, steam, bake, or pan-fry your fish.

Grilling is another option. If anything, it’ll give it a delectable smoky flavor.

Thinking of giving it a try? Looking for some pointers on how to prepare grilled fish?

If so, you’re in luck. We’ll be sharing some grilling tips below. Keep reading to learn more about how to grill fish!

1. Brush the Fish With Oil

Pat the fish dry and brush it with olive or vegetable oil (we recommend using a soft brush to apply the oil); that’ll help seal in its natural moisture so that it won’t become too dry when it’s cooked. This is especially important for firm-fleshed fish such as halibut, salmon, tuna, haddock, and swordfish.

For thinner fillets, apply oil onto both sides of the fish and place it on a piece of aluminum foil. Not only will that prevent it from drying out, but it’ll also help cook the fish more evenly.

2. Use the Right Temperature

Make sure that your grill is nice and hot for your fish barbecue. It depends on the recipe, but generally speaking, you want it to be around 400 to 450°F.

That’ll reduce the amount of time that it’ll take to cook the fish, which will prevent it from drying out. It’ll also caramelize the fillet and prevent it from sticking onto the grate.

Tip: Use a propane grill if you can—it’ll allow you to control the temperature with the turn of a dial (there are many propane grills under $300 if you look around).

3. Don’t Fuss With Your Fish 

Place the fish skin-side down over the hottest part of the grill and let it cook for 4 to 5 minutes. Resist the urge to poke and prod at the fish—that’ll give you a better crust and better-looking grill marks.

To check if it’s ready, gently lift the corner of the fillet with a metal spatula. If it doesn’t lift cleanly, it’s not ready. Continue to cook the fish, checking every half a minute or so, until it releases easily from the grate.

Flip the fish and continue to cook for a few minutes on the other side until the internal temperature is 145°F.

Making Grilled Fish the Right Way

There are several things that you want to keep in mind when you’re making grilled fish. If anything, the last thing that you want to do is to overcook it. Fortunately, there are steps that you can take to prevent that—such as coating the fish with oil!

Looking for more tips like this? If so, be sure to browse through the rest of our cooking section!

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