Grilling adds delicious flavor to fish. However, some fish grill better than others. Delicate fish falls apart easily and dries out quickly, so choose a fish that will stay together well and be enhanced by the smokiness of grilling. Halibut, salmon, swordfish, tuna, bass and snapper are just a few that work well. Choose steaks, thick fillets and whole fish. If you want to grill delicate fish such as tilapia or mahi mahi, wrap it in aluminum foil to keep the fish together and the moisture in.
Keep the ingredients to a minimum to bring out the natural flavors of the fish and the smokiness of the grilling. Simply seasoning your fish with salt, pepper and your favorite herb or spice makes for a delicious meal. Of course, you can marinate the fish or even stuff it with herbs or garlic. A simple butter sauce also is a great option. Whatever you do, keep the sauce and seasonings light to enjoy the freshness. Plus, you don't want heavy sauces or flavors when the weather is hot.
Grilling fish can take some practice because it falls apart. Temperature and grilling time is important. The first thing to remember is to lightly oil the grill grates before placing the fish on the grill. This prevents the fish from sticking and falling apart. Next, heat the grill to medium heat — not high — to cook the fish evenly through the middle. Flip the fish just one time. Flipping more only helps it fall apart and may cook the fish unevenly. Finally, most fish need only between 10 and 20 minutes to cook, depending on size and thickness. Some fish, such as tuna, can be cooked a little more rare, so if you like your tuna pink in the middle, keep a close eye on it to prevent overcooking.
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