My Grilled Snapper - Fresh from Belize
There's somewhat of an art to grilling fish -- whether it's whole fish, steaks, or fillets. That's not to imply that doing so is difficult, because it's not. However, there are a few tips that can help make the cooking experience a more enjoyable one and this is just a friendly guide to get you started.
I'll begin by stating the obvious: Freshness is an absolute priority when it comes to selecting fish. And depending on the type of fish you're choosing, there are different things for which to look.
Whole Fish
When it comes to selecting whole fish for grilling, look for protruding, clear eyes - not ones that are gray, cloudy and sunken. Also the scales should be shiny and the gills bright red or pink.
Whole fish, of course, contains the head, fins, and scales. So it will need to be gutted and scaled prior to grilling. Years ago I learned the hard way that this is no light task for the inexperienced...
On one occasion I purchased several whole yellowtail snapper and my first attempt at scaling them was a disaster. Besides the kitchen sink, scales where flying everywhere -- hitting me in the face, sticking to the wall, etc. So I moved the operation to the back yard.
After shooing away our wonderful dog, everything started going okay and gutting the fish wasn't that bad. But no one warned me about the dang-blasted needle-like spines of the dorsal fin. These spines or barbs point back toward the direction of the tail. So when you're scaling a fish, you're scrapping in the direction of these barbs. You know where this is going, don't you?
While scaling one of the snappers I shish kabobbed my index finger on one of those barbs and it went straight through a nerve!! I couldn't apply pressure to the tip of my finger without sharp pain for almost a year.
So to make things easier on yourself, I recommend purchasing dressed whole fish. What does "dressed" mean? Well it has nothing to do with clothing. But you knew that, right? ...Right?? :)
A fish is dressed when it has been scaled and gutted but with the head, tail, and fins left on.
There is also pan-dressed fish, which is dressed but with the head and tail removed so that the fish can "fit in a pan" for cooking.
Steaks and Fillets
Fish steaks are the cross section slice of a large fish and fillets are cut parallel to the spine and are boneless. When shopping for either cut, the flesh should be moist and free of bruises and discoloration. If there is skin attached, it should be shiny and metallic in appearance.
Also, how the fish smells can tell you a great deal in terms of freshness or a lack thereof. Don't be afraid to ask the fishmonger or butcher if you can smell a piece of fish before buying it. That's why I buy fish from my local Asian markets or fish market. The fish is on ice but accessible and I can inspect it closely before purchasing.
Grilling Fish
When it comes to grilling fish, you want to use medium-high to high heat (at least 350F) and short cooking times. Steaks and fillets are particularly well suited for this grilling method.
Whole fish is also great for grilling, but extra steps must be taken to ensure it's properly cooked without drying it out. This is done by making cuts about 2 inches apart on both sides of the fish. (See opening photo and picture below). Since the fish gets thinner towards the tail, these slices will help ensure that the thicker, mid-section will not be undercooked when the rest of the fish is done.
Grilling some snapper. But I forgot the lemon slices!!
For grilling steaks and fillets, the use of high direct heat is the preferred method. But when grilling fish that's whole or for other large pieces, medium high indirect heat will allow it to cook through to the center without burning the outside.
How to Handle Grilled Fish
One of the challenges of grilling fish is turning/flipping it so that it cooks evenly on both sides. This only needs to be done once, but doing so can be tricky as the delicate flesh of fish can easily break apart when lifted. Steaks and whole fish are the easiest to handle because they're thicker and more dense than fillets.
One simple solution is using a fish grilling basket. Actually, most types of grilling baskets will work -- they don't have to be specifically designed for fish. However, fish grilling baskets are usually shaped or accessorized in a way that holds the fish more securely.
Such items, though, are more of a convenience than a necessity. To prevent your fish from sticking and breaking apart when you try to turn it, just make sure your grates are hot and well-oiled before use.
Another often used method is grilling fish in or on aluminum. I've even used banana leaves.
Salmon I seasoned and began wrapping in banana leaves for grilling.
When Is The Fish Done?
Raw fish is somewhat translucent in appearance. So one indicator that your fish is done cooking is when the flesh becomes opaque but is still moist. You can also check for doneness by examining the consistency of the fish. If the flesh separates and flakes easily when cut with a knife, the fish is done.
Of course, the best way to tell if your fish is done is by using an instant read food thermometer which should read 145F. Below is a table showing the approximate cooking times for fish.
I hope this guide will help make grilling fish an enjoyable experience for you. In the next few weeks (today's date: 7/15/2012) I hope to be grilling some fresh rainbow trout and more wild caught salmon. So stay tuned for these and other recipes.
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