How to Grill Fish Outdoor

How to Grill Fish Outdoor

Grilled fish is versatile. Tuna, swordfish, halibut, and shark steaks are delightful thick fish steaks that can be brought to perfect doneness on the grill. And, assuming you’re lucky enough to bring home the catch of a lifetime, think about throwing the whole fish onto the grill. Whether you’re grilling a fillet, preparing a plump tuna steak, or stuffing your whole snapper, we’ll show you how to take a fish from the pond to the plate. It became a favorite way to cook fish in the summer. Here is some grilling method that will help you grill with confidence.

1. Debone a Fish

Start by removing the head and fins with a sharp knife or pair of scissors. Open the fish out, flesh side down, on a chopping board. Using the meat mallet or rolling pin give the fish a few firm taps along the backbone to completely flatten it out, being careful not to damage the flesh.

2. Prepare the Grills

Whether using gas, charcoal, electric or grill pans, there’s a secret to grilling fish: Get your grill as hot as you can make it. You want to sear the fish as soon as it hits the grate. This seals in the juices and immediately firms the flesh; it’s less likely to stick to the grate and it’s easier to flip. Grilling seafood has some great tips.

3. Foil Packet Grilling

There will be occasions when you want to cook a more delicate fish, and this is the perfect time to use foil packets. This is also a great way to cook an entire meal because you can cover the fish (or meat) with vegetables and potatoes. Basically, you lay the fish on a piece of foil, then bend the foil over top and seal all the sides by folding them over several times. Cooking this way will also keep the grill clean.

4. Grill on the Skin Side First.

If you will encounter any sticking, it will likely be on the flesh side, so grilling on the skin first allows you to keep your grill clean as long as possible. Another reason to grill on the skin side first is to prevent fillets from curling up. Fillets of some fish, like red snapper and striped bass, have a tendency to do that, resulting in uneven grilling and rubbery skin.

5. Thick, dry fish steaks (like tuna or swordfish) taste great when marinated in Vacuum Marinated Machine.

Apply the butter mixture with spoon or brush covering the entire fish. Cook it on the grill until the meat has turned white.

6. The basic rule is to cook fish 8 minutes per inch of thickness, or 10 minutes per inch if it’s a whole fish.

Test for doneness by poking the tip of a knife into the center of the flesh. If it is opaque, then it is done. Do not worry about the scales and skin, the meat will come right out of that with little or no effort. Remove the fish from the grill as soon as the inside turns opaque.