When grilling fish, spray the fish with nonstick cooking spray or brush it very lightly with oil. Place the fish around the edges of the grill, away from the hottest part of the fire. Start checking for color and doneness after a few minutes, once the fish starts to release some of its juices. Flip it over when it's got light grill marks.
Remember these easy tips with buying and cooking fish:
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.
No comments:
Post a Comment