There is a vast assortment available when it comes to cooking fish, and the grill is one of the most popular ways to prepare it. Fish come as fillets, steaks, or whole. There are essentially three main guidelines you can follow to guarantee the best outcome. The grill needs to be hot enough. If you are using a charcoal grill, make sure you wait until the coals are at their hottest. The grill can be cleaned effectively by scrubbing it with a wire brush while it is hot. Using a folded paper towel coated in olive oil, lubricate the grate to prevent sticking.
There are countless combinations for flavor when making the ideal marinade or rub for your fish. You can simply pat the fish dry on all sides and coat with oil and seasoning. Most grilled fish recipes include the ingredients and directions used for a specific marinade. You can also try lemons, limes, oranges, and even grapefruit depending on the taste you are striving to achieve.
A popular technique for a smoky flavor is to grill your fish on a cedar plank. This goes great with salmon and prevents it from sticking to the grate. The cedar should be soaked in water for at least an hour before grilling to prevent it from catching fire. Skin is a preference, but it will protect the flesh from being torn apart by the grill. Fish should cook 3-4 minutes after placing it on the grill before flipping.
When it comes to grilling, you want to use a firm, sustainable fish that will not fall apart on the grill. Swordfish is a popular choice with a mild taste, perfect for tailoring to your preferred flavor. It is commonly labeled the steak of the sea. Mahi-mahi, also know as dolphinfish, is a savory white fish with a firm texture. Red snapper, salmon, and tuna are versatile and possess a distinct flavor, while still maintaining their form on the grill. All of these are great choices for grilled fish recipes.
Grilling fish should be hot and fast. Cooking fish too slowly risks drying it out. The temperature of your grill should be 400-450 degrees Fahrenheit. Fish should only cook 7-10 minutes over direct heat. Be careful not to overcook it.
The safest temperature for fish is 140-145 degrees Fahrenheit. Fish will flake apart with ease when tested with a fork and loses its translucent appearance when cooked.
When choosing sides, you want to compliment the distinct flavor of your fish. Many recipes for grilled fish include vegetables, like roasted potatoes with sriracha and lime, or grilled corn with spicy aioli. You may prefer rice pilaf or a cauliflower rice, Panzanella salad, or a corn and tomato salad with feta and lime. Portobello mushrooms stuffed with barley risotto and Greek orzo-stuffed red peppers sound delightfully appetizing!