Summertime is the perfect time to fire up the grill and cook up some delicious fish! Fish is a healthy, lean protein that can be grilled easily. In this blog post, we will provide you with some tips on how to grill fish perfectly every time. Follow these simple steps and you’ll have a fantastic BBQ meal that your friends and family will love!
Grilling fish is a lot different from grilling meat, but with a few basic rules in mind, you can easily be a master at making grilled fish.
There are many ways to prepare fish on the grill. We can fry smaller and larger fish at the same time, we can grill the fish meat on the skin, we can use fillets, we can fry fish slices, and we can also make the fish hidden in foil.
Also suitable for grilling are African catfish, sunfish, bream, mackerel, trout, tuna, swordfish, catfish, cod, pike, and salmon and we didn’t even talk about the various seafood then.
Grilled Whole Fish
In the case of whole fish, the eviscerated, scales-free fish is stuffed. The abdominal cavity is filled according to the taste that we like. When grilling fish, you should always keep in mind that it is done cooked fast, so it should not be left on the fire for a long time, because then it will dry out.
Since the flesh of most fish is quite crumbly and the skins tend to stick to the grate, it is advisable to buy a so-called “Fish Grill Basket“. The Fish Grill Basket is a device that grips the fish, it can be easily held together, and it is not a problem to rotate or move it on the fire. As the fish easily adheres to the grid, grease the fish basket thoroughly with oil or butter before use.
Of the grilled fish as a whole, the easiest to deal with is the smaller fish. Whole grilled fish can be easily seasoned by adding fresh herbs and citrus fruits to the abdominal cavity, greased with dried spices and butter, or even a little bacon.
Fish fillet, slices on the grill
If you don’t want to make a whole fish, you can also grill fish slices on the skin. This method is the simplest that exists, as we have nothing else to do but oil the skin first then place the skinny side of the fish thoroughly smeared with oil on the grid and let the fish grill nicely. You don’t have to turn it, all you have to do is sprinkle the fish meat with some spices or smear it with marinade until it is cooked perfectly under the influence of heat.
It is a good method because the skin protects the meat.
You can also put the fillet straight on a grill, but since there are no more bones to hold the meat, be sure to use a “Fish grid” or a “Fish Basket”, possibly a grill tray, or put the meat in foil. The foil can be smeared with butter or oil, you can put baking paper or grape leaves, even banana leaves to prevent the fish from getting stuck in it. In addition to the fish wrapped in foil, you can also put vegetables, but make sure that pretty much everything is ready at once.
In the case of fish fillets, it is worth marinating the meat, with which we can easily flavor the pieces waiting to be grilled. Of course, marinating is not just for that, in the case of grilled fish slices, for example, it can be a good way to add extra fat. While salmon slices do not require an extra amount of fat, such as tuna or swordfish, it is a good idea to use an oily marinade before grilling the meat.
For meat lovers, a tuna steak that rivals classic steaks is recommended. In the case of grilled fish slices, the thickness of the slice is very important, in addition to the fat, so if you want a really good steak, it is worth cutting the fish meat to a thickness of about one inch.
Grill garnish next to the fish
The fish is accompanied by a perfect garnish of vegetables. The vegetables can be added in the form of a salad or grilled in the same way as fish. The garnish can be prepared together with the fish, but if we have a large enough grilling surface, the fish and the garnish can be easily grilled on the grill at the same time.
In addition to fish, we can also grill various seafood. When it comes to small seafood, the best and easiest solution is to let the whole thing marinate overnight – for which the garlic oil-based marinade is ideal then let it drizzle and bake on a grill tray. This way it does not dry out, it will be spicy enough, thanks to the grill tray it will not slip between the grids, it will not burn and it will not stick on the grill.
If we are dealing with larger crabs, we can make the crab, which is freed from its armor, not only on a grill tray but also on a stick and a skewer. Crabs can not only be marinated in oil but can also be fried in bacon. In addition to crabs, squid, scallops, and other mussels can be grilled very well and can be fried even if left in their shells. Mussel shells are also a good indicator, smaller mussels should be fried until the shells that have been slightly opened before are completely opened.
Roasted salmon slices on the skin
2 pounds of skinned salmon fillet
1 head onion
1 lemon juice
freshly ground black pepper
Preparation: I cut the onion into thin rings. I cut the salmon into two-finger slices, arrange it in a bowl, and sprinkle it with the onion rings. I add the lemon juice to the oil and sprinkle the fish with it. I cover the bowl and put it in the fridge overnight.
I drain the fish taken out of the marinade, then place it on the clean grill rack and let it grill. I serve salt and pepper when serving.