It’s Independence Day weekend and that means many of you are probably making lovey eyes at your <a title="Outdoor Cooking" href="http://www.atgstores.com/outdoor-cooking_860.html?linkloc=topnav" target="_blank">grill</a>. And, while the majority of you may stick to burgers, dogs and yard-bird, the more adventurous among you may try your hand at grilling some fish.
There’s a reason why fish is the rarest of grilled meats, and it ain’t because of the mercury. It’s because people are right to assume that it’s tricky. But, hold on – it’s tricky <em>because it’s so easy</em>. Here are a few things to keep in mind for any fish you might want to grill.
<strong>Tip #1: Fish Cooks Fast</strong>
Different fish may call for different cooking times, but they all cook <em>fast</em>. You’ll find many recipes suggesting cook times upwards of 15 minutes, but here’s how that ends in tears – it can be very hard to maintain a “medium” or “medium-high” temperature on your grill.
And, it’s no one's fault. Grills tend to run hot, so if you can’t hold your hand one inch over the grate for a minute – don’t let that fish sit on it for more than five without taking action.
<strong>Tip #2: Fish Sticks</strong>
Fish is a delicate meat and given half a chance a hot grill will shred it into aquatic confetti. To oil your grill quickly and with panache, soak half an onion in olive oil, spear the top of it with a fork and run the oil-dipped side along your grill grates.
This, of course, comes after you <em>clean</em> your grate. If you’re trying to cook fish on a grate caked with old, burnt flesh, feel free to stop reading at any time because the fight has already been lost.
<strong>Tip #3: Fish Skin Force Field</strong>
Fish fillets don’t always come with skin, but if you’re at all nervous about grilling fish you can give yourself a little buffer room by buying fish with the skin intact. Grilling fish with the <em>skin side down</em> will help prevent sticking as well as burning.
Fish that you can often find with the skin on include tuna, salmon and trout, but if you shop for fresh fish you can find many other varieties that have the skin intact.
<strong>Tip #4: Fish, Fat and Flakes</strong>
One way to tell whether a fish fillet is properly grilled is to eye the width of the meat to determine uniform color, but sometimes that’s tricky. With fattier fish like tuna, you can tell it’s done when the meat starts oozing fat.
Alternatively, you can also test it by seeing if it breaks off in flakes, but this should be a last resort because you can easily lose the meat through the grill grate.
<a title="ATG Stores Homepage" href="http://www.atgstores.com/default.aspx" target="_blank">ATGStores.com</a> hopes these tips help you grill a better fish for your friends and family over the holiday weekend.