![]() When you preheat the grill, it will also speed up the cooking time for the fish, which means a reduced chance of it drying out. This gives the fish grill marks that can add a nice flavor to the fish when done correctly. This will bring the grill temperature up to a temperature that helps with caramelizing the fish. If you have all the right grilling tools including a BBQ apron, seasonings, rubs, and of course, your grill, the first step is preparing the grill, which means firing it up and preheating the grill on high. Another way to lubricate the fish is to brush it with a little oil on both sides, using a basting brush.Grilling up fish is a lot harder than cooking a steak on a charcoal grill, because fish tends to easily stick to the grate and/or fall apart. The operational word here is lightly-you don’t want to over oil the fish or the dripping oil will cause flare-ups. This prevents sticking, of course, and it also helps give you those killer grill marks that are the signature of master grillsmanship.Īs a further precaution against sticking, if the recipe doesn’t already call for it, lightly oil fillets before grilling them by squirting a little oil in a metal pan and rolling the fish in it to coat both sides. Keep it Lubricatedĭip a tightly folded paper towel in vegetable oil and, holding it with long-handled tongs, rub it over the bars of the grate. The important thing is to scrub the bars of the grate to remove any debris to which the fish could stick. In a pinch, you can use a piece of crumpled aluminum foil (hold it with your tongs). This indispensable tool is available at any grill shop or hardware store. Scrub the bars of the grate with a longhandled stiff wire grill brush. When the grill is hot enough you shouldn’t be able to hold your hand three inches above the grate for longer than two to three seconds. If your fish sticks, chances are you’re not cooking on a hot enough enough, grill grate. The surface sears quickly when the grill is hot, so the fish is less likely to stick. ![]() And to do this, you need to keep three things in mind: Keep it Hot The ultimate test of a grill meister’s mettle is to grill fish directly on the grill grate. Fish grates are also available at grill shops. The key to using a fish grate is to preheat it on the grill and oil it well before you put on the fish. The idea behind a fish grate is that it’s smoother and flatter than a conventional grill grate, which makes it a snap to slide a spatula under fish to turn it. Or a Fish GraateĪnother useful accessory is the fish grate - a wire or perforated metal plate you place on top of the grill grate. Fish baskets are available for both whole fish or steaks or fillets look for them at grill shops.Ĭonscientious basting prevents the fish from sticking and keeps it moist. Just don’t forget to oil the basket (I do this with spray oil). The fish won’t stick to the grate, and it doesn’t fall apart. You can buy hinged wire baskets that are designed to hold a fish while exposing the maximum surface area to the fire. This lets the heat penetrate to the thickest part of the flesh, ensuring even cooking. To begin with, make a series of parallel slashes all the way to the bone in each, about an inch apart. Whole fish, particularly small ones-snapper and trout, for example-are easy to grill if you use the right techniques. But, with a little skill and ingenuity, even these can be grilled successfully. The most challenging fish to grill are soft fillets, like those of flounder, sole, and bluefish. Their dense consistency (and, in the case of salmon, high oil content) helps keep them from sticking to the grate and falling apart when you turn them. Steak fish, such as swordfish, tuna, and salmon, are the easiest to grill. What Kind of FishĪlmost any kind and cut of fish can be grilled, from sardines to swordfish, from whole fish to fillets. The secret is to choose the most appropriate fish, use the right accessories, and above all, remember the cardinal rules of master grilling. Well, take heart, because grilling fish isn’t difficult at all. No wonder so many people are intimidated by grilling it. All too often seafood comes off the grill burned on the outside and raw in the center. It has an equally frustrating habit of going from undercooked to overcooked in a matter of seconds. But fish has a nasty tendency to stick to the bars of the grate. When it comes to bringing out the flavor of seafood, nothing beats the grill. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |