Once in a while, it’s nice to take a break from heavy meats like beef and pork. Try grilling fish – it’s a lighter meal but equally satisfying. Fish that are firm and thick are most ideal for the grill because they won’t stick as much and won’t fall apart easily. Halibut, salmon and tuna are great choices because they are packed with natural oils (they don’t dry up too quickly).
Follow these 3 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 pre-heat the grill – this will help prevent the fish from sticking to your grill.
These 3 essential tips for grilling fish will help you successfully make a light, delicious meal!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grill experience, reviewing various grilling accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting posts.
Article Source: https://EzineArticles.com/expert/Adrian_T._Cheng/2109020