Occasionally, it’s good to take a break from heavy meat like beef and pork. Try out grilling fish – it’s a lighter food but equally satisfying. Fish that happen to be firm and thick are most ideal for the grill because they won’t stick as much and won’t fall apart easily. Halibut, salmon, and tuna fish are great choices because they are packed with natural oils (they don’t dry up too quickly).
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Adhere to these 3 important tips for grilling fish and you’ll have a light smoky and hearty meal very quickly!
Pick high-quality seafood
While frosty products are an alternative, the fresh selection is perfect. When at the marketplace or store purchasing fish, be familiar with its smell – there exists indeed that specific odor but it shouldn’t be too powerful and won’t make your pinch your nose together. Aim for one that is actually firm to the touch with moist, shiny skin and pink gills. The meat should be white, not beige or yellow. If you must purchase frozen seafood, go simply for those well-packaged types – tightly wrapped in plastic material without dryness or freezer burns and displayed in a bright and clean section.
Prepare it right for the grill
Experts advise to grill the fish on the day of purchase, based on the packaging’s “use-by” date if bought frozen. If you got it fresh, immediately clean it and transfer it to a container. Protect it tightly then refrigerate until ready to grill. If you received it iced, keep it in its original packaging then refrigerate too. Marinate for just about 3 to 4 hrs as the meat of fish is soft and could very easily get mushy. Tuna, swordfish, and other dry, firm, and thick fish are best for marinating. When grilling sensitive ones such as flounder or tilapia, it’s ideal to wrap them in foil packets to make sure they won’t break apart on your grill.
Grill it right
Whenever you’re prepared for the grill, make certain that your fish is dried out as a wet one won’t sear. To prepare your fish, wash it with cold water then use a paper towel to pat it dry. If you’re not making use of any marinade, brush the fish with oil then sprinkle it lightly with salt and black colored pepper before it hits the flames. Oil the grates and pre-heat the grill – this helps prevent the fish from sticking to your grill.
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These three essential tips for grilling fish will help you successfully make a light, tasty meal!
