Today I am going to talk a little about grilling fish and seafood:
1. There are lots of different fish and seafood that work well on the grill. Thick steaks of salmon, halibut, tuna, cod, swordfish, monkfish, fillets or whole fish around 2# such as bass, catfish, red snapper, and seafood like sea scallops (the large scallops, not the small bay scallops), shrimp, lobster, octopus and even clams and mussels in the shell. Most delicate white fish and thin fillets do not grill well as they fall apart when you try to turn them over.
2. Make sure your grill grates are very clean and that you brush either olive or vegetable oil on the fish or seafood to keep it from sticking to the grate. You can season the oil with fresh herbs like dill, parsley, or cilantro and salt and pepper. Remember not to use too much oil, or your grill may flare.
If you want to make a marinade;
· marinate food items in a zipper type bag- saves on clean up and helps the marinade penetrate the food item more thoroughly
· marinate fish and seafood for no more than 30 minutes
· the stronger the flavor of the fish, the stronger the marinade can be- for example- swordfish seasoned with ginger and chili powder and sea bass with black pepper and orange and lime juice
· remember, the marinade can be something as simple as a salad dressing or a purchased spice blend
3. The amount of time needed to cook fish or seafood depends on many variables: how thick is the fillet or steak, how hot is your grill, is it windy, etc. The appearance is one of the first indicators of the fish being done. For example, shrimp turns from opaque to pink when done, which only takes about 2-4 minutes of total cooking time. (chef’s tip-REVIEW) the best way to test most food is by pressing on it with your finger. If you do this every time you grill, you will quickly learn what a perfectly cooked fish fillet feels like- A rare tuna steak feels squishy, medium feels springier and well-done feels taut. White fish is different because is becomes flaky when done.
Questions or Comments: