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Grilling Finfish
by Ernie Sears
When it comes to
grilling, most people immediately think of beef, chicken, or even pork.
But what about fish? Most of us do not think of grilling as the way to
prepare the catch of the day (whether it’s from your boat or
supermarket). We would rather fry, bake, poach, or even eat it raw on
sticky rice than throw it on the grill. That’s a shame because grilling
is not only a tasty and nutritional way to cook fish; it is also very
easy with the right tools and techniques.
Selection
The first rule to follow to ensure that you are getting fresh fish is to
make sure that it doesn’t smell fishy. Fresh fish will have a faint
smell of ocean air. It will be firm, moist, and bright in color – no
yellowing along the edges. (See “Finfish” for additional tips on
selecting fresh fish.)
All fish taste great
when properly grilled, but some are easier to grill. First, no matter
the species, select whole fish fillets with skin, or steaks. Skinless
fillets can certainly be grilled, but they usually require a basket or
have to be wrapped in foil to keep them from falling apart.
Good choices include
fish high in oil content such as salmon, bluefish, and mackerel. Also
firm fleshed fish such as
tuna, albacore, yellowtail
and swordfish
are easy to cook on the grill. Tender fish such as flounder, trout, and
thin fillets can be grilled but require more patience and careful
handling to be successful. A grilling basket is useful for keeping
tender fish from falling apart.
Equipment
You can grill fish with charcoal, gas, or on an electric grill. Each has
its advantages. (See “Grills: Charcoal, Gas, or Electric” for a
comparison.) No matter which you use, most of the time you will want to
produce a medium high heat (You can hold your hand above the grill about
4 inches for only 3 seconds.)
Put away the big
barbeque fork – you won’t need it when grilling fish. (Actually I don’t
think you need it for grilling any meat.) Forks make holes that let out
tasty juices and tear the fish apart. For turning and removing the fish,
you should use a large spatula or in the case of steaks and whole fish,
a pair of large tongs. A small fork or pointed knife can be used to
check for doneness.
A hinged basket is
useful for grilling small pieces, skinless fillets, or very tender fish.
Be sure to lightly oil the basket before placing the fish inside. The
fish is just as likely to stick to the basket as it would to the grill,
but with the basket, it is easier to turn the fish and remove it when
it’s done. The baskets are also useful for grilling vegetables and
fruits.
Preparation
Prepare the grill. A charcoal grill will generally need 30 minutes to
get hot enough. Gas and electric grills need to be preheated as well
although for only 10 – 15 minutes. No matter the grill, make sure that
the grate is clean and well oiled. This is important for grilling most
foods, but it is especially important to minimize the chances of the
fish sticking to the grate.
While the grill is
preheating, trim the fish, if necessary, and then wash under cold
running water. Thoroughly pat dry with paper towel. After drying, rub
extra virgin olive oil on both sides of the fish and in the case of a
whole fish, inside the body cavity. Season with a little salt and pepper
and that is all the preparation that is required.
Too simple? Well
that is really all you need to for a very flavorful dish. But for those
of you who want to “kick it up a notch” there are some additional steps
that you can take.
Marinades. The
general rule is that you should not marinade fish for more than about an
hour. The marinade may actually toughen the fish if it contains an acid
(such as citrus juice or vinegar) if exposed for a longer period of
time. A popular marinade is Italian salad dressing, either right out of
the bottle or home made. After marinating, dry the fish with paper towel
and rub with oil before grilling.
Herbs and Spices.
Because fish cooks quickly, for greatest flavor, herbs and spices should
be applied directly on the flesh. Spice rubs can be used to get the
greatest intensity of added flavor. Blackened fish has become popular
and is done with a rub and high heat. In most cases, applying seasonings
to the skin is a waste of time and money. For whole fish you can cut
slits along the body every inch or two and place herbs or citrus slices
in them. They may be placed in the body cavity as well.
Smoke. Again because of the short cooking time and
the skin, you should expect only a subtle change in flavor from smoking
herbs or wood chips. (See “Woods for
Grilling” for a guide to cooking with smoke.)
Mesquite or whole sprigs of rosemary, dill,
thyme, basil or oregano tossed into the fire just before cooking are
good choices.
Planks. Cooking on
planks has become popular, especially when grilling salmon. Remember to
soak the planks in water for at least an hour before using them or else
they may burn before the fish is fully cooked.
Grilling.
Fillets and steaks can be grilled directly over the source of heat.
Whole fish will cook more evenly with the indirect method. In most
cases, you will get the best results with the top closed so that cooking
is from both the bottom and top.
When cooked directly
on medium high heat, the rule of thumb is to allow 10 minutes of cooking
per inch of thickness at the thickest part of the fish. When cooking a
whole fish by indirect heat allow 20-25 minutes per inch. Whole fish and
steaks should be turned half way through the time. Fillets with skin do
not need to be turned. The skin will get crispy and start to separate
from the flesh as the meat reaches the desired temperature.
Remember cooking
times are only a guide and can vary significantly due to several
variables. The sure way to know that the fish is cooked thoroughly is to
check the thickest part of the fish for a temperature of 145º. This may
not be practical for thinner cuts. The most common way to check for
doneness is to insert a fork or sharp knife into the flesh and see if it
flakes. Properly cooked fish will flak easily and the meat will be
opaque.
Grilled fish is an
easy, very nutritional, and great tasting treat that should be enjoyed
frequently.
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