![]() Preheat the grill for 10 minutes to get the grates very hot. Marinate fish before grilling or spray it with wine or another flavorful liquid as it cooks to prevent it from drying out. Here are some techniques to add to your cooking: Silicone brushes can melt at temperatures over about 650 degrees, and the grates can - and should - get hotter than that. Avoid using a long-handled basting brush for this job because the bristles might melt from the heat. Hold a thick wad of paper towel dipped in vegetable oil with long-handled tongs. Then, once they are hot, brush them with oil. The first step, before you even light the grill, is to clean it thoroughly. Turn the steak or fillet sandwiched between the two, then gently slide them out.Īnother easy way to turn a large fillet is to cover it with a double thickness of heavy-duty foil, slide a spatula under the fish, turn it over onto the foil, then lift the fillet a bit to slide the foil out.Ī whole fish can simply be rolled over: making sure you have room on the grill to achieve this. Firmly but gently ease the second spatula under the fish to separate it from the grilling surface. If possible, buy spatulas with long handles more than 12 inches is good.įor fish steaks or compact fillets, gently place one spatula on top of the fish to secure it. They should be broad, at least eight inches across, and the blade should taper to a sharp edge. ![]() I prefer metal spatulas because they are sturdier. The very best advice I can give you is this: buy two of the largest spatulas you can find. You can brush this on as you grill to add flavor and keep the fish moist. Also keep some fresh lemon juice mixed with olive oil handy while you are grilling. This not only adds to the flavor but creates a space to let the heat through. If you are grilling a whole fish stuff it with herbs and lemon slices. Steaks and whole fish hold together better but take longer to grill. With fillets you can tell they are ready to turn because the edges are flaky and opaque. Turn gently and leave it there until it is ready to leave the grill. ![]() O nce you have seasoned the fish, whether with a dry rub, a marinade or herbs, brush it with oil.Īfter oiling the grates put the fish on the grill and leave it until you are ready to turn it. Using direct heat will give the fish handsome grill marks. The grill should be very hot and oiled, too (more on this later). This way you will get the fish cooked to perfection without burning anything. Put the thick half on first and when it’s about halfway done, put the thin half on. If you have a fillet that is uneven consider cutting it in two. If one part is much thicker than another, it will be difficult to get the thick part cooked before the thin part dries out. To make this easier, always start out with a fish steak or fillet that is evenly cut. Thick fillets or steaks should be turned after five minutes.įillets are also good candidates for grilling, but have a greater tendency to dry out or to stick to the grill grate or break apart when you attempt to turn them. Fish on the bone is more tolerant, requiring at least 10 minutes on each side for a whole two-pound fish. Most fish cooks quickly, so watch closely. If any part of the meat is still glossy and partially translucent then it’s not done. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. This is generally the trickiest part of grilling, but don’t worry. The hardest part of grilling fish is knowing when it’s done. Before dinner you can place the fish in a marinade or season it and light the grill a few minutes before everyone wants to eat. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect after work meal. Grilled fish is quite flavorful and juicy, just make sure it doesn’t stick. The direct heat cooks fish fast, easy and without removing moisture. But you might be surprised to learn that one of the first recorded barbecue recipes - found in a third century Greek food manifesto called, The Deipnosophistae of Athenaeus, (Dinner Table Philosophers) - featured bonito wrapped in grape leaves and grilled directly in the embers.įish is meant to be grilled. Most people think of meat when they think of barbecue.
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