Three Quick Tips for Grilling Fish • Seafood Nutrition Partnership

As the weather heats up and days get longer, it’s only natural to move outdoors for dinner. And what better way to eat outside than to cook outside, too? Preparing seafood on a grill (or a grill pan) makes for a quick, healthy, and delicious summertime meal.

To get your grill game going, here are some pointers to help you cook fish perfectly every time:

  1. How Thick Is The Fillet: The best fish fillets or steaks for grilling directly on the grates are at least an inch thick. You can still get the delicious smoky flavor from grilling thinner fillets, but to make sure they don’t overcook, wrap them in cornhusks, banana leaves, or aluminum foil — or place the fish on pre-soaked cedar planks.
  2. Avoid Overcooking: Many types of fish are delicate and tender, so you want to avoid overcooking them. The best way to tell if a fish is done is by testing it with a fork. Insert the fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done, and it will lose its translucent or raw appearance.
  3. Try The Indirect Heat Method: If you’re cooking a fillet with skin on, start with skin-side down for three to five minutes before gently flipping with a wide spatula. The indirect heat method is a great way to get crispy skin while making sure the rest of the fish is perfectly tender.

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