Tips for perfect fish every time you fire up the grill.
For some reason, seafood appears to be among the most intimidating foods to grill. Fish tends to be fragile and difficult to maneuver without damage, and smaller meals such as shrimp and scallops are so modest, that they can overcook in a flash or worse yet, fall through the grates into the flame. But truthfully, they are all easy to master once you understand a few tricks of the trade. Here are a couple of tips to help you achieve perfectly broiled seafood each time you grill
1. Keep the Skin on the Fish
Plenty of recipes call to your fish “peeled or “skin removed” which is fine if you are baking it, as an example, and don’t need to fuss with it much. But grilling is a bit of an “action” cooking method where you might need to socialize with your food a little more to get it cooked just right. To prevent your fillets from falling apart when you move them, look at leaving the skin on the fish (if it comes that way) when you grill it. It can help to maintain the fish together in 1 piece. Or better yet, eat it! Some fish like mackerel or sardines have thin skin that has delightfully crispy when grilled. Tougher-skinned fish such as salmon and halibut are best without their skin. You are able to gently remove the skin from the fish when it has finished cooking.
2. Use a Fish Basket
An additional way to keep fish from flaking apart is by using a fish basket. They come in a couple of shapes and dimensions, but the principle is exactly the same: you place the fish in a basket that keeps the fish in place. Instead of turning the fish itself, you flip the basket which holds the fish so it stays stable without falling apart.
3. Cook It in a Packet
You’d not steam your steak, but steaming fish is really okay. It is a terrific way to keep fish moist. And you can do it easily on the grill by cooking it in a foil package. Simply stack two 20-inch sheets of transparency. Coat the center of the top coating with cooking spray. Layer your ingredients onto the foil. (you may add other things for your own packets like thinly sliced veggies or lemon.) Bring the short ends of the foil together, leaving sufficient room in the packet for steam to gather and cook the fish. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook only until the package contents are completed (about 8-10 minutes for a salmon fillet or equal, about half that for fish and scallops). Manage the hot packs with a large spatula or oven mitts. Carefully open both ends of this packet and allow the hot steam to escape.
4. Try With a Plank
It might sound fancy, but grilling fish on a plank is much easier than grilling fish directly on the grates. The only real trick you need to know is that if you’re using a wooden plank, you are going to have to soak it in water first for at least 2 hours before grilling. Other than that, you simply put your fillets on the pre-soaked board and cover your barbecue, and essentially let it be until it’s done. No turning required. You may need to correct the position of the board over lesser heat if your barbecue is extra hot and the fish is not quite achieved cooking. You will enjoy the subtle smoky taste grilling on timber provides your food. Don’t want to use a wooden plank? Make one from a double layer of heavy-duty aluminum foil. Spray the foil with cooking spray to prevent sticking.
5. Utilize a Skewer or Cook at a Basket
This pertains to little guys like shrimp and scallops. Sure you can grill them right on the grates, but who wants to flip them constantly or risk losing them into the flame? Threading them on a skewer will make things much simpler. You will prevent losing them, and you’ll only have to reverse the skewers once or twice instead of tending to each fish or scallop individually. No skewers? It’s possible to grill fish and scallops in a vegetable grill basket either bought or homemade.