Grilling fish may seem like a daunting task. Even choosing fish can sometimes be intimidating. It is important to start at the beginning and choose what type of fish you feel like eating. If you want a more hearty or oily fish, salmon is a great choice for you. If you want something hearty, but without the oiliness, you may want to go with some yellowfin tuna or mahi mahi. If you want something delicate with a subtle fish flavor, halibut is the fish for you. What? you say you caught a nice trout and want to cook that? This article is also for you.
After choosing the fish you would like to eat, the next step is how to marinade it. A simple marinade can easily be prepared by rubbing the fish with some olive oil and salt and pepper. If you want something with an oriental kick, add some soy sauce, garlic, and some thinly sliced green onions. Of course, a marinade depends on your personal tastes and what herbs you would like to taste with your fish.
The next consideration should be how you are going to grill your fish. Are you going to cook inside on a stove top grill or on a George Foreman? Or are you going to opt to grill in the great outdoors over an open fire or BarBQ grill.
When cooking indoors, just remember that fish is usually cooked for about 8-10 per inch. So, if you have an inch wide tuna steak, don’t let it cook for more than five minutes per side on a stove top grill. If you are using a George Foreman Grill, don’t exceed 5 minutes total, since the top and the bottom of the grill are heated. Also, remember that any food will continue to cook after it is removed from the grill, so if the fish is starting to feel very firm even before the five minutes is up, take it off the heat.
When cooking outdoors, there are also several things to take into consideration, mainly, is your fish going to fall apart on the grill. There are many cool fish baskets that hold a whole fish or fillets so they don’t fall apart over the fire. These fish baskets can be found at many sporting goods stores. Before you place the fish in the basket for cooking, it is always a great idea to give the basket a good squirt with some non-stick cooking spray, so that the fish releases easily when done.
When cooking over a gas or briquette grill, make sure the things are nice and hot, this will sear the juices into the flesh of the fish and ensure that it is moist and tender. Again, do not exceed the 5 min. per inch rule or you will end up with a dry, tasteless fish.
Another method with little fuss is to cook the fish in a packet of foil atop the grill. A favorite method for whole fish is to smear mayonnaise inside the gutted cavity of the fish, salt and pepper the outside of the fish, cover with sliced lemons and again, wrap in foil and place over heat for about 5 min per side.
For a finishing touch, a nice sauce will assure the praise from your fish eating guests. An easy concoction is to grate a cucumber and squeeze out most of the juice. Squeeze in the juice from half a lemon, and about a quarter cup of mayo and sour cream with 1 teaspoon of dill weed. This sauce is especially good with grilled salmon.
Don’t let grilling fish be frightening, it is an easy, healthy way to cook a great dinner.