Grilled Fish for Summer
- June 19, 2015 |
- by Kirstin Uhrenholdt
Summer starts this weekend, and what better way to celebrate than with a BBQ? Instead of the traditional steaks and hamburgers, try grilling seafood and vegetables. Here are some tips for grilling fresh fish on the BBQ:
1. Have patience. Wait until the coals have burned down, or use a lower flame on the the gas grill.
2. Use a good clean grate that has been oiled.
3. Flip the fish only once, (save the fancy flipping for pancakes).
4. Cook the fish just about 7 minutes per inch of thickness.
5. Take its temperature, use your thermometer, the fish is done at 140º (120º if you want to cook a fish like tuna rare), or poke a pointy knife into the thickest part of the fish, then touch the knife, if it is warm the fish is done.
6. But here is the tricky part, remember the fish continues to be hot/cook a bit after you take it off the grill, so take it off just before it is completely done, and let it sit and relax a few minutes before you serve it.
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