There is no question that trying to BBQ fish is one of trickiest things to do on a grill. It has left many people wondering how they would be able to cook the fish well and keep it together at the same time.
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Essential Tips For Grilling Fish
1.
2.
BBQ fish is one of trickiest things to do on a grill. That
“melts-in-your-mouth” fish coupled with a crispy
golden skin remains an elusive output for a lot of
people. As intimidating as grilling fish is, there are a
number of tips you can look into. Fish can be delicate to
handle but there are ways to come out with that perfect
BBQ fish meal.
About Barbecue Fish
3.
Keep the Skin on the Fish
Use a Fish Basket
Cook It in a Packet
Try Using a Plank
Use a Skewer or Cook in a Basket
Tips for Barbecue Fish
4.
Plenty of recipes call for your fish “skinned or “skin
removed” which is fine if you’re baking it.
Grilling is somewhat of an “action” cooking method
where you may have to interact with your food a little
more to get it cooked just right.
To prevent your fillets from falling apart when you move
them, consider leaving the skin on the fish when you grill
it.
Fish like trout or mackerel have thin skin that gets
delightfully crispy when grilled. You can gently remove
the skin from the fish when it has finished cooking.
• Keep the Skin on the Fish
5.
To keep fish from flaking apart is by using a fish
basket.
They come in a few shapes and sizes, but the
principle is the same: you place the fish in a basket
that keeps the fish in place.
Instead of flipping the fish, you flip the basket that
holds the fish so it stays secure without falling apart.
• Use a Fish Basket
6.
You can do it easily on the grill by cooking it in a foil
packet. Simply stack two 20-inch sheets of foil.
Coat the center of the top layer with cooking spray. Layer
your ingredients on the foil. Bring the short ends of the
foil together and cook the fish. Fold the foil and pinch to
seal.
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 cooked.
Handle the hot packets with a large spatula or oven mitts.
Carefully open both ends of the packet and allow the hot
steam to escape.
• Cook It in a Packet
7.
Grilling seafood on a plank is much easier than grilling
fish directly on the grates.
The only trick you need to know is that if you are using a
wooden plank, you’ll have to soak it in water first for at
least 2 hours before grilling.
You simply place your fillets on the pre-soaked plank and
cover your grill, and basically let it be until it’s done. No
flipping required.
Adjust the position of the plank over lesser heat if your
grill is extra hot and the fish is not quite done cooking.
• Try Using a Plank
8.
You can grill them right on the grates, but who
wants to flip them constantly or risk losing them to
the fire? Threading them on a skewer will make
things a lot easier.
You’ll avoid losing them, and you’ll only have to flip
the skewers once or twice instead of tending to each
shrimp or scallop individually.
You can grill shrimp and scallops in a vegetable grill
basket either purchased or homemade
• Use a Skewer or Cook in a
Basket
9. A few spice/herb suggestions for specific fish varieties:
Swordfish: light brown sugar, garlic powder, mint,
ginger, and cayenne pepper.
Mahi-Mahi: onion powder, garlic powder, smoked
paprika, oregano leaves, salt, fresh ground pepper.
Shark: Worcestershire sauce, garlic salt, onion
powder, thyme, chili powder.
Types of Fish you can Grill
10.
Flounder: lemon zest, garlic, ginger root, cumin, parsley
and cayenne pepper.
Halibut: paprika, oregano, thyme, salt, black pepper.
Salmon: ground cloves, nutmeg, coriander, salt and black
pepper. Peanut oil, grape seed oil or clarified butter are
also great additions.