When grilling fillets, make sure that it is at least 1 inch thick and reasonably large for consumption. When putting them on top of the grill, do not forget to turn them every 2 minutes or less. You will know if you are doing this right if you have a nice set of grill marks on the sides of the fish, this of which is the sign of a grilling master.Make sure that the fire is not too strong as not to burn the fish but just right as to make the fish juicy and tender right after being grilled. Another way to cook fish is to have them smoked with the use of seasoned wood chips. The smoke made by these chips would infuse the fish with a different but really pleasant flavor.
When it comes to marinating fish, you can come up with virtually anything you can imagine as long as it would taste good on the fish, just take note that liquid marinades are easier to absorb and would seep deeper into the fish as compared to sauces. When marinating fish, put the fish and the marinade together in a container and allow 30 minutes for the fish to soak up. Refrigerating while marinating is also highly advised, only bring out the fish when it is ready to be cooked.
If the marinade used on the fish should be used as a sauce, have it boil by itself for at least five minutes. Since the fish was raw when it was soaked in it, it could have traces of bacteria which we would not want on the sauce. Boiling it eliminates bacteria in it.
There are just three things to keep in mind when it comes to grilling hygiene; that of which is it should be hot, it should be oiled and it should be cleaned. You can start of by having the grill cleaned every time before you start grilling. Make sure that you scrub all residues off the surface since these can fall inside the grill and cause flare ups or induce a different flavor into the items being grilled. You would not want to grill fish and have it taste like prime rib.
After that, you should make sure that the grill is pre heated even before throwing in the items to be grilled. This is the most common mistake people make especially for those who own gas grills as they would tend to throw items in the grill immediately after starting the fire. The last one is you have to make sure that the surface is oiled well enough to keep residue from sticking to the grill’s surface later on. You can do this by spraying small amounts of vegetable oil on the surface before grilling.
After that, you should make sure that the grill is pre heated even before throwing in the items to be grilled. This is the most common mistake people make especially for those who own gas grills as they would tend to throw items in the grill immediately after starting the fire. The last one is you have to make sure that the surface is oiled well enough to keep residue from sticking to the grill’s surface later on. You can do this by spraying small amounts of vegetable oil on the surface before grilling.
Grilled fish is best served with other grilled seafood such as scallops, shrimps, or crabs. It would also do well with grilled peppers, asparagus and onions. Grilled fish looks very appetizing when it has grill marks on the side, this of which is commonly noted as the mark of an expert when it comes to grilling.
This does not only look appetizing but is also a good way of judging that the fish is cooked right. Serving it with a salad and a soup would have everyone eating it have a good memory with grilled fish.
This does not only look appetizing but is also a good way of judging that the fish is cooked right. Serving it with a salad and a soup would have everyone eating it have a good memory with grilled fish.
Well I've gone and done it, I've made myself hungry, so I believe I'll fire up the barby and practice what I wrote about. Don't you wish you could be here couple hours from now?
Enjoy Your Day,
K-townking
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