Dinner tastes better off the grill, and during the summer season, there’s nothing more delicous than a piece of protein-filled fish. Not only does this main course mentally take you to your happy place, the beach, but there are so many different kinds, from sea bass to salmon, tilapia, tuna, and so much more. You have endless options! Although, the true kicker is figuring out how to cook it, and you’re in luck. Food Network provided six different methods to grilling fish, so read up, chef.
Directly on the Grill
If you have a sturdy piece of fish on your hands, grilling it directly on the grill may be your best option. Giving off the perfect smokey flavor from the medium-high heat, Tilapia, sea bass, large shrimps, and lobster do well with this grilling technique. Think about the texture of a steak, as the meat is firm not flakey, and that is why it can handle the heavy heat.
If your tastebuds sing to a wood-like flavor, a wooden plank on the grill couldn’t be easier to use. Doable for an assortment of fish, from large Salmon pieces to small pieces of flounder, you can soak the wood in alder, maple, or cedar beforehand for a delectable meal.
Whipping up a piece of flounder or sole? These delicate filets cook extremely well with some help along the way, so grab some aluminum foil to make some old fashion pouches. What’s also great about aluminum pouches? Not only does the steam trap the heat to ensure there’s enriched flavor, but you can add ingredients like spices, herbs, and olive oil, and they will stay in place for the duration of cooking. If you’re wondering when the fish is done, use a fork to see it is flakey.
Calling all shellfish fans — shrimp, scallops, and even halibut, salmon, and swordfish grill excellently when applied to wooden skewers. Although, make sure you soak them in water before use. If you really want to get fancy, you can also add veggies or peppers to the skewers, and just like that, a full meal is prepared. Wooden skewers also provide a nice-looking presentation, so that’s a major plus. Compliments to the chef!
If you can handle the looks, fish cooked on the bone is flavor-packed, but that taste starts with properly seasoning the entire fish. including the insides. Try out this tactic with fish like trout, striped bass, tilapia, or sardines.
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If you have a delicate fish on your hands, the grilling basket will ensure it doesn’t seep through the cracks on the grill. Allowing you to flip the filets with ease, unique fish like sardines, anchovies, herring, and mackerel will be ready to eat in no time.
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