Post by blackcrowheart on Jul 20, 2006 13:56:40 GMT -5
Grilled Fish
While some advocate "grilling" fish in an aluminum
foil packet, that doesn't truly grill the fish but
rather steams the fillet creating a different texture
and taste. A favorite way to grill fish fillets is by
using a hinged wire fish basket over medium direct heat.
Season the fish with salt, pepper, a little olive
oil, some lemon juice and a splash of good white
wine. Firm fish such as mahi-mahi, swordfish, shark,
salmon and tuna can be grilled directly over
medium direct heat on very clean and well-oiled
cooking grates. If the cooking grates are not
scrupulously clean, the fish will stick.
The basic guideline for grilling fish is 10 minutes
per side per inch of thickness. The fish is done when
it has an internal temperature of 140 degrees F. If
you wait until the fish flakes easily, it will be
overcooked when it is served, as the fish continues
cooking when removed from the grill.
Grilled fish should only be flipped once; otherwise
it tends to break up. Ever wonder how to get those
impressive diamond patterns on grilled fish? First,
the grill's cooking grates must be meticulously clean
and well-oiled. Preheat the grill to medium high and
lightly brush both sides of the fish steak with olive
oil. Place the fish on the grill and lower the cover.
Cook for one-half of the estimated cooking time and,
using a wide spatula, turn the fish 45 degrees and
continue cooking the remaining time. Flip the fish
and repeat the process until done.
A word of caution when grilling oily fish such as
bluefish, mackerel, marlin, salmon or sword-fish.
Because the fish has high oil content, it is easy to
set the grill on fire from the drippings.
Keep an eye on the fish and a squirt bottle handy to
extinguish any flames. Indirect cooking instead of
direct cooking also reduces the likelihood of flare-ups.
While some advocate "grilling" fish in an aluminum
foil packet, that doesn't truly grill the fish but
rather steams the fillet creating a different texture
and taste. A favorite way to grill fish fillets is by
using a hinged wire fish basket over medium direct heat.
Season the fish with salt, pepper, a little olive
oil, some lemon juice and a splash of good white
wine. Firm fish such as mahi-mahi, swordfish, shark,
salmon and tuna can be grilled directly over
medium direct heat on very clean and well-oiled
cooking grates. If the cooking grates are not
scrupulously clean, the fish will stick.
The basic guideline for grilling fish is 10 minutes
per side per inch of thickness. The fish is done when
it has an internal temperature of 140 degrees F. If
you wait until the fish flakes easily, it will be
overcooked when it is served, as the fish continues
cooking when removed from the grill.
Grilled fish should only be flipped once; otherwise
it tends to break up. Ever wonder how to get those
impressive diamond patterns on grilled fish? First,
the grill's cooking grates must be meticulously clean
and well-oiled. Preheat the grill to medium high and
lightly brush both sides of the fish steak with olive
oil. Place the fish on the grill and lower the cover.
Cook for one-half of the estimated cooking time and,
using a wide spatula, turn the fish 45 degrees and
continue cooking the remaining time. Flip the fish
and repeat the process until done.
A word of caution when grilling oily fish such as
bluefish, mackerel, marlin, salmon or sword-fish.
Because the fish has high oil content, it is easy to
set the grill on fire from the drippings.
Keep an eye on the fish and a squirt bottle handy to
extinguish any flames. Indirect cooking instead of
direct cooking also reduces the likelihood of flare-ups.