Don't be afraid to throw a couple of fillets or even a whole fish on the barbie. If you know what you're doing, it won't fall apart. Watch this video to learn how to make grilled fish.
Step 1. Decide between whole and fillets
Decide between grilling fillets or a whole fish. If you choose the latter, have it cleaned and scaled.
Step 2. Select your fish
Select your fish. Tuna and swordfish are the easiest to grill because the flesh is thick and firm. Monkfish, mahimahi, tilefish, and salmon also grill well.
Step 3. Start with a clean grill
Start with a clean grill by burning off the stuck-on food of past cookouts. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid.
Step 4. Heat things up
Get your grill hot; otherwise, the fish will stick to it. If you're using charcoal, don't start cooking until the coals have turned ash- gray. With a gas grill, heat it on high for at least 15 minutes, with the lid down.
Step 5. Marinate your fish
If you plan to marinate your fish, do it no earlier than 30 minutes beforehand: If you let it sit longer than that, a sugary marinade might make the fish stick to the grates and a vinegar-based one could pickle it.
Step 6. Prep the fish
If you're seasoning the fillets, mix together spices you like in a small bowl and rub them on the fish just before grilling.
Step 7. Oil the grate
Just before you put on the fish, grease the grate with cooking spray or by brushing it with vegetable oil. Be prepared: The grill may flare up as you rub oil on the grate.
Step 8. Start grilling
Put fillets on the grill flesh-side down, leaving a bit of space around each. Cook about 10 minutes total for each inch of thickness, turning it over with a spatula about halfway through.
Step 9. Check for doneness
Check for doneness by poking it with the tip of a fork or knife; if the flesh flakes and its color has turned opaque, it's done.
FACT: Japan consumes 30
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