The barbecue season has begun! Chicken, steak, vegetables, bread, even fruit - everything ends up on the grill. When it comes to meat, grilling is relatively easy. However, grilling fish is a little more complicated. How do you grill fish without it sticking to the grate or falling apart when you turn it? Today we will tell you which types of fish are best and also give you tips on how to properly prepare them on the grill at home.
Which fish is suitable for grilling?
If you have a fishfor grillingWhen choosing, it is important to consider how firm the fish flesh is. Particularly light fish fillets such as sole, tilapia or flounder do not do well on an open flame. They break apart or fall through the grate. It is best to choose a fatty and firm-fleshed type of fish.
Below we have listed five of the fish species that are best! Note: They all have different characteristics when it comes to sustainability. Before purchasing, check the origin and seasonality of the selected fish species.
1. Swordfish
Swordfish is a mild-tasting, firm-fleshed fish that is perfect for grilling. The steaks can be placed directly on the grill without any problems.
2. Salmon
Salmon is high in fat (and lots of good onesOmega-3 fatty acids), which keeps it moist while grilling. Whether as a steak or fillet, salmon can withstand the heat of the grill, retain its distinct flavor and stay together.
For added flavor, also consider grilling salmon on a cedar plank. You can soak the planks in water, but it's much more fun to soak the planks in something like wine, sake, or cider. The heat is low enough so you don't have to worry about the alcohol being flammable.
3. Tuna
Tuna is super versatile! The tuna steak has a distinctive taste and is easy to digest. Tuna is characterized by firm, lean flesh, which prevents it from falling apart on the grill.
4. Red snapper
The red snapper is characterized by its red skin and firm white flesh. It is uncomplicated to process and also forgives slightly longer cooking times. You can either throw a whole fish or fillet portions on the grill.
5. Work Experience
Mahi Mahi, also known as dorado or common dolphinfish, is a spicy white fish. The deep-sea fish lives in all tropical and subtropical waters and has firm flesh that makes it perfect for grilling.
Grill fish properly – this is how it works:
Grilling fish can be a challenge. Even the most experienced grill cooks are not always successful. We'll give you some tips about grilling fish so that your...Barbecue evening for a very special taste experiencebecomes.
Decide which grilling method you want to use. The types of fish mentioned above can be grilled directly on the grill. All fish fillets should be at least 2.5 cm thick so that they do not fall through the grill grate. Alternatively, you can use aluminum foil, grill plates, fish holders or skewers to prevent the fish from sticking to the grill.
Start with a clean, hot, well-oiled grill surface. Even small pieces of charred food left on the grill grate will stick to a raw fish fillet and tear the meat when you try to move it.
Allow the grill to preheat, brush the grate clean and oil it well. This step is crucial to successful fish grilling. It is best to use a heat-stable fat such as rapeseed or sunflower oil.
Even if the fish has been seasoned with an oil-based marinade, brush or spray it with oil on all sides before placing it on the grill. Don't be afraid to give the fillets a good coating. It will not make the fish oily but will prevent it from sticking to the grates.
Tipp: There is another trick you can try: mayonnaise. Spread a layer on both sides, then season the fish before placing it on the grill.Mayonnaisenot only sticks very well to the fish, but also prevents fillets and whole fish from sticking to the grill. Don't worry, the taste of mayo won't be noticeable after grilling.
The time the fish has to spend on the grill depends on its thickness. 2.5 cm thick fillets are cooked in 8-10 minutes. To turn fillets, use a wide spatula or fish spatula.
How to grill salmon on a cedar plank
This is such a simple and elegant technique for frying salmon. The fish steams gently in the heat of the grill and remains incredibly tender and juicy. In addition to the roasted aromas, it also absorbs the slightly sweet notes of the wood. We explain how it works:
One to two hours before grilling, dip the cedar planks in wine, sake, cider, or water.
Preheat a gas or charcoal grill to medium indirect heat, about 180 degrees Celsius.
Arrange the planks in the center of the grill grate. Leave a little space between the boards to allow heat and air to flow.
Brush the salmon with a thin layer of olive oil and season with salt, pepper and lemon juice. Place the salmon, skin side down, on the cedar planks. Place the lid on the grill.
Let grill for 12 to 15 minutes. Then check the salmon with a fork. Small fillets cook faster than larger ones. The salmon is done when it is evenly pink in the middle.
Transfer the salmon to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon if necessary. The skin should stick to the boards and be easy to remove.
Use a sharp knife to cut the salmon into pieces. Sprinkle with dill and serve immediately.
By the way, cedar planks can be reused until they become excessively charred or impossible to clean.
