There's nothing like a well-prepared entre of grilled fish, and although there are many different techniques and options when it comes to preparing grilled fish, it is a meal that can be made quite simply. Thicker cuts of fish such as Tuna and swordfish are the easiest, but even thinner types of fish such as salmon or tilapia are just as easily prepared on the grill. It is important to remember when grilling fish that the meat cooks very quickly while at high temperatures; preparation is essential and will likely make the difference between burning your dinner, and creating a mouth-watering, health conscious meal. There are factors to consider when grilling fish however, such as using either a gas or charcoal grill, whether or not to wrap the fish in aluminum foil, place it atop wooden grilling planks, or by cooking it directly upon the grill. Depending upon your choice of fish one crucial decision is what sauces and seasonings to use. Grilling a delectable portion of fish doesn't have to be difficult though, and by following a couple of simple guidelines an excellent dinner consisting of grilled fish can be prepared easily and will leave your family and friends wanting more.
Aside from your choice of fish, let's start with the most basic of decisions that you face when grilling fish, which is what type of grill to use. Both propane and charcoal grills are excellent for grilling fish although each does present its own specific benefits and drawbacks. Charcoal cooking adds a distinct flavor to the fish but it takes much longer to heat up the coals and maintain a stable temperature. For cooking large amounts of fish and other foods alongside it that require longer cooking times, such is the case during a cookout or BBQ, this may be ideal. When using propane there much more control over the cooking temperature and this amount of precision is essential for cooking fish with distinctive flavors or sauces. In addition to its convenience, wood chips for flavoring the fish can also be used when working on a propane grill in much the same manner as they are with a charcoal grill.
Now that you know what kind of grill you want to use, let's consider the options when it comes to picking out a flavorful type of fish to suit your taste. Salmon is a very popular choice due to the many varieties of cooking methods that have been applied to its preparation (a variety of which are listed below). Tuna steaks are also quite popular, and they have the added advantage of being slightly easier to handle when working with a grill. The same is true of swordfish and many other types of thickly cut, densely-textured fish. These are important factors to consider when grilling fish because the method by which the fish is placed on the grill will directly affect its fragility when it is done. Salmon for instance, becomes flaky when cooked completely and can fall apart if it sticks to the grill or is not handled correctly, such is the case with fish like tilapia and flounder as well. There are things you can do to avoid this problem however, such as using foil on the grill or by placing the fish on wood grilling planks, which we will discuss in a moment.
While many types of meat may be placed directly upon the grill, certain types of fish and certain fish recipes make this technique unfeasible. For this reason fish is often placed on foil while cooking on the grill, or wrapped in aluminum foil before being placed on the grill. Some recipes even require this in order to seal in the flavor of the marinade or seasoning being used. While this is not true of all types of fish, with fragile types of fish it is sometimes required to place one or two sheets of aluminum foil over the grill in the area where you plan to cook the fish. An alternative to using foil while grilling is to simply wrap the fish in the foil before it is even placed on the grill. Regardless of which of these techniques you use, be sure to use a non-stick agent to keep the fish from sticking to the foil. When cooking salmon it is ideal to wrap the fish first because of its size and texture when completely cooked, though while cooking tilapia or a similar type of fish that is smaller in portion simply placing the fish on an open section of foil may be more effective (prepare the foil before you begin to heat the grill).
Not all types of fish require this however, thick cuts like tuna or swordfish can be placed directly upon the grill, but you must use a grill-intended non-stick cooking agent on the grill plate or you will be pulling your fillet off in sections. Another alternative is to purchase one of many different designs of a fish clamp, which work by placing the fish inside of the two sided device, then clamping it shut and sealing the fish in place. These are particularly effective when cooking salmon because the device clamps together and shields the fish from direct contact with the grill plate. These devices also make it easier to turn the fish over in order to expose it to direct flame, which some recipes and techniques require.
Another useful tool when grilling fish is to place the fish on a wood grilling plank. These come in a variety of different woods, each chosen to give the food a distinct flavor when the wood plank heats and begins to smoke the meat. Like wood chips, these planks must be soaked in water before being used to avoid the risk of catching them on fire, but a soaking time of thirty minutes is often good enough. While some users may place their food directly upon the grilling plank, another technique is simply to place the plank in the grill as it is warming up, allowing it to release its flavor into the grill while the food is being cooked.
Once the fish has been cooked, especially if it is a large portion, it may be necessary to use two spatula's to keep from breaking the fish. Smaller portions such as Tuna do not require this but it is important to note that many types of fish are fragile when cooked. Serve the fish immediately upon removing it from the grill; listed below are some common recipes and techniques.
2 Salmon recipes and cooking techniques:
Grilled salmon, using foil and dry seasonings
This recipe involves using foil to wrap the fish before placing it on the grill, and the use of seasonings. To begin, place the fish on top of a piece of foil that has been buttered or sprayed with an alternative nonstick element; if the salmon you purchased has skin on one side place it downward. Use a large enough piece of foil that will cover the entire bottom and wrap upward to cover the sides, a second piece is added to cover the top after seasoning is complete. This common way of preparing salmon on the grill requires that a coating of butter is added to the top of the fish, this is most easily accomplished by smearing the butter with your hand so that it penetrates the slight grooves found in the texture of the fish. Once the fish is buttered, then add the seasoning; the choice is entirely yours in this regard but some common spices include, lemon pepper, Caribbean jerk, Mango chipotle, BBQ seasoning, four spice blends, or really any spice that you prefer. Once seasoned add another piece of foil to cover the top of the fish and then place it on the grill at about 400 degrees, cook for 10-15 minutes or until fish becomes flaky. Flipping the fish isn't necessary but oven mitts or a really large spatula to remove the fish from the grill is required.
Grilled salmon using marinades
At your local supermarket you will no doubt find a variety of marinades for fish and meat, many of which are thirty-minute marinades that can add a distinct flavor to your fish entre. There are countless varieties of these marinades but for salmon some popular marinades include, Caribbean jerk, mango chipotle, and honey BBQ. To season your salmon in this manner use a large pan that can hold the marinade, pour the marinade into the pan in an even coat, and then place the fish on top of it. Be sure to cover the pan tightly to avoid contamination, and then place into the refrigerator to marinade. If your cut of salmon has skin on one side place then place the skin side upward while marinating, this will ensure that the flavor and color of the distinctive marinade winds up on what will be the top of the fish while the meal is consumed. To place the fish on the grill use a piece of foil, perhaps two pieces that are double-layered, but first add a coating of either nonstick spray or butter to the foil before placing the fish skin-down onto the foil. You can use another piece of foil to cover the top of the fish while it is on the grill but it isn't necessary, and for the marinade to glaze it is recommended to leave the top open. Cook for 10-15 minutes until done at about 400 degrees.
Grilled Tuna Recipe
Grilled Tuna steaks cooked directly on grill surface
Most Tuna steaks are a thickly cut piece of fish, which makes them ideal for placing directly upon the grill surface without the tuna falling apart when it is done. It is important to note here that you must spray a nonstick element to the plate of the grill you plan to use, which cannot and should not be done while there is a live flame present. For this reason it is best to use a propane grill that will heat up quickly enough so that the element doesn't lose its nonstick effectiveness. Dry seasoning before placing the tuna on the grill is common, and spices such as Caribbean jerk, Montreal Steak seasonings, and lemon pepper are popular and tasty. When using a sauce while grilling tuna steaks, it is best applied while the meat is on the grill in order to avoid burning the sauce. This is one of the simplest methods of grilling fish but it also makes for an excellent dinner. Once the grill is sprayed with nonstick, the fish is seasoned, and the grill has been brought up to temperature, then place the Tuna steaks on the grill and flip using a spatula. At about 350 degrees the steaks may take as short of time as 10 minutes and are served much like a beef steak n terms of being well-done, medium, or even rare.
Tilapia on the Grill
Tilapia grilled while using foil over grill plates
Due to the thin cut of this fish and its fragility when removing from the grill, it is best cooked while using either an aluminum pan to contain the fish, or by using a piece of foil that has been prepared to cover the grill surface. Season the fish with your choice of dry seasoning, lemon pepper is a common choice; then add butter to the foil that has been placed on the grill once it has been brought up to sufficient heat. Nonstick spray can be used but be sure to apply it while there is no open flame. Smear the butter across the section of foil, and then lightly place the fish on the foil. Flounder can be cooked in this manner as well since both it and Tilapia share a common portion size and texture. After cooking the fish at about 350 degrees for five to eight minutes, used a spatula to gently flip it. This isn't actually necessary to thoroughly cook the fish, but direct contact with the hot foil and melted butter while add taste. Sliced green onions can also be thrown onto the foil while cooking for additional taste; instead of seasoning, a sauce may also be used while cooking on foil in this method.