 | Brian Bulot is manager of G&W Foods in Girard and has been in the Grocery Retail business for 27 years. For more information please call 620-724-4411. |
Food & Drink
2012-03-27 08:38:24
Great grilling results with fish
Q: As well as being Catholics that observe meatless Fridays, we really enjoy eating fish, particularly if it is grilled. Unfortunately, I just can’t seem to get the same results as we enjoy at our favorite restaurants. One of my frequently encountered grill disasters is that the fish just falls apart when I turn it over. Can you give me some tips?
A: Okay, all you grill masters out there— you can step off here. This is for all of us mere mortals wanting to achieve sublime status and these tips may just put us in a league of our own! So whether you simply love fish or have to have “meatless Fridays” during lent, use these at your own discretion.
First, when selecting fish, be sure to know what fish works best for which grilling method.
•Thick fish steaks are well suited for grilling. These usually are from three-quarters of an inch to an inch thick and include fish such as tuna, salmon, halibut, and bluefish.
•Fish fillets can be grilled, too. Pompano, monkfish, flounder, and similar fish cook quickly on the grill. The best way to cook them to avoid drying them out is in a grill basket.
Next, remember that grilling fish is a breeze once you master two things: preventing sticking and mastering cooking times. Here are my best tips for getting celebrity chef results from your own grill.
1. When using a marinade, do not let sit for more than 30 minutes as it will “cook” the fish and make it mushy.
2. Start with a clean grill. Any debris will cause the fish to stick and give the fish an unwanted flavor.
3. Before you heat the grill, oil it well. If your fish marinade did not include oil, you can brush the fish with oil as well.
4. Heat the grill well before you put fish on. This is key to getting those great grill marks as well as searing it well enough that it will withstand turning.
5. Turn only once, half way through the grilling process.
6. Use a wide-headed spatula to prevent breakage
Finally, stay by the grill and keep an eye out for that window between done and over dry. This is probably the trickiest part of the process. The fish is done when the meat is opaque all the way through and the juices run clear. If any part of the meat appears glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill. Next month, GRILLING SEASON!
