Tips For Cooking Fish On The Grill
Follow these three essential tips for grilling fish, and you’ll have a light smoky and hearty meal in no time!
Choose good quality fish.
While frozen goods are an option, the fresh variety is most ideal. When at the market or store buying fish, be aware of its smell – there is indeed that distinct odor but it shouldn’t be too strong and won’t make your pinch your nose together. Aim for one that is firm to the touch with moist, shiny skin and pink gills. The meat should be white, not beige or yellow. If you must buy frozen fish, go only for those well-packaged ones – tightly wrapped in plastic without dryness or freezer burns and displayed in a bright and clean section.
Prepare it right for the grill.
Experts recommend to grill the fish on the day of purchase, depending on the packaging’s “use-by” date if bought frozen. If you got it fresh, immediately clean it and transfer it to a container. Cover it tightly then refrigerate until ready to grill. If you got it frozen, keep it in its original packaging then refrigerate as well. Marinate for only about 3 to 4 hours as the meat of fish is soft and could easily get mushy. Tuna, swordfish and other dry, firm and thick fish are best for marinating. When grilling delicate ones such as flounder or tilapia, it’s ideal to wrap them in foil packets so that they won’t fall apart on your grill.
Grill it right
When you’re ready for the grill, make sure that your fish is dry as a wet one won’t sear. To prepare your fish, rinse it with cold water then use a paper towel to pat it dry. If you’re not using any marinade, brush the fish with oil then sprinkle it lightly with salt and black pepper before it hits the flames. Oil the grates and preheat the grill – this will help prevent the fish from sticking to your grill.