At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike steaks and burgers, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.
Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* Make sure that the fish is well coated in batter.
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