Hey everyone. I hope everyone is getting ready for a great weekend. The end of the hot weather is right around the corner, so you should try to get in the last of BBQ season. Since I mentioned barbecuing, I will be doing a post on some tips for grilling fish. Lets get to it...
Most barbecues involve hot dogs and hamburgers. Those are fairly easy to grill. Fish on the other hand can be a bit intimidating. Fish tends to be more fragile and the skin side is thought to stick to the grill. To avoid any mishaps, I will provide some tips. One method to grill fish is to use indirect grilling. This uses dual cooking areas, one hot and the other more gentle. For gas grills, simply heat on high, lay the fish skin side down, with the head-to-tail parallel to the hot grill grate, and sear over high heat for one minute. Then turn off the burner under the fish, cover the grill, and finish cooking.
For charcoal grills, place the coals on one side of the kettle, arrange the fish as listed above, and sear the fish. After one minute, rotate the grill grate 180 degrees, cover, and finish cooking over indirect heat. You do not touch the fish until it is removed from the grill. This prevents having to flip the fish and then having it break apart and flake all over.
Well there you have it. Let me know if these tips work for you. Thanks for stopping by and enjoy your weekend!
