When it comes to preparing seafood, most of us will often go for baking since it looks like an easier method. However, I will have you know that grilling works best, especially for fish. If you don’t know how to go about it, here are 3 important tips that will always come in handy.
Always Use a Fish Basket
Does your fish start flaking every time you try grilling? One of the ways you can avoid this is by using a fish basket. You can purchase one from the market, depending on the size and shape you want. If you grill a lot and in large quantities, opt for a large fish basket. However, ensure that the size fits your grill perfectly.
The basket is designed to keep the fish in place as you grill. Just place your fish inside, and you are good to go. With this basket, you will not have to flip the fish itself. Rather, flip the basket as it will ensure your fish doesn’t fall apart.
If you cannot afford to buy a fish basket, a plank is a good alternative. Wood gives fish a subtle smoky flavor that enhances its taste. Keep in mind that wooden planks should be soaked in water for about two hours before placing on a grill. This method does not require flipping. You may, however, need to adjust your plank if your grill gets too hot on one end and the fish is not ready.
Leave the Skin On
Unlike in baking where you are required to skin the fish, we recommend that you always leave the skin on when grilling. Reason being, grilling is one of the methods where you interact with the food as it cooks. Moreover, this will also keep your fillets from falling apart as you move them on the grill. Once your fish is done, you have a choice between eating the skin or removing it. Fish such as salmon and halibut have a tough skin, hence you should remove the skin gently before serving. However, for those with thinner skin such as mackerel or trout, the skin is delicious and crispy when grilled and therefore, can be eaten.
Grill in a Foil Packet
Would you rather steam your fish to keep it moist than grill it? You can easily achieve this on a grill, using a foil packet. You need two sheets of foil, every twenty inches, stacked together. Gently grease the center with the spray then proceed to layer your fish and other ingredients on your foil. As you bring the short ends of the foil together, there should be enough room inside the packet to allow steam to gather and cook the fish.
Seal the foil and place it on your grill. If using a charcoal grill, place the foil four to six inches away from the medium coals. Use medium heat on a gas grill. Cover the grill and allow the fish to cook for about eight to ten minutes. Once done, open the packet ends carefully to let the steam out.…