Tips For Grilling Fresh Fish
Tips For Grilling Fresh Fish, how to do it right this summer.
Grilling fish is not easy. Unlike beef or chicken, fish is delicate and can easily get destroyed if not handled and cooked properly. Here are a few tips on picking, and grilling fresh fish this summer.
Selecting Fresh Fish can be confusing- there are so many species to choose from-which is best? Also, how does one choose fresh fish?
When selecting fresh fish from the seafood counter, ask to smell it. The fish should be free from any odors and have a slightly sweet scent. If the fishmonger is reluctant to let you smell the fish shop elsewhere.
If purchasing a whole fish, take a look at the eyes- they should be clear, and buldging. Stay clear of fish with cloudy eyes; this is an indicator of aged product.
Lastly, inspect the gills. If fresh, the gills will be bright red and not a dull pink.
There are a few types of fish that are easy to grill because of their meatiness and firm make-up.
Before your fish comes in contact with the grill, there are a few things you need to do. First, make sure the grates are scraped down, and seasoned. You can season the grill by running a veggie or olive oil soaked rag across the hot surface of the grates.
Secondly, the temperature should reach no higher than 350 degrees. Higher temperatures will cause the fish to stick, and become over-charred.
Don’t over-complicate the fish with seasoning, toppings and sauces. Remember, the fresh fish is the star of the show, not the accompaniments.
Place your fresh fish on a clean surface, and coat both sides with olive oil, salt and pepper. Carefully place the fish on the grill, and leave it alone for 3-4 minutes. Flip with a fish-spatula, and cook for an additional 3 minutes. An internal temperature of 120 degrees is ideal for a medium cooked piece of fresh fish. Doneness may also be determined by touch. Pinch the sides of the fish- there should be a slight, but not firm resistance. Touching for doneness may take some time and experience to develop.
Carefully remove the fish from the grill, and serve immediately.
Chef Chuck Kerber