If you’ve been hesitant to try cooking fish on your outdoor grill, we understand. It takes a little more preparation and knowledge than cooking sturdier meats. But, with these techniques, you’ll be able to perfectly grill your favorite seafood. From salmon to scallops, here are three tricks to make grilling fish a breeze.
Grilling With Direct Heat
Grilling with direct heat is the most straightforward method for grilling, and it is probably the method you are most familiar with. It’s great for meats like steak, wings, or burgers, but delicate, flaky seafood doesn’t usually do well with this method. Only use this method with meatier types of fish like salmon steak or tuna. Make sure to oil the grates before you get started and maintain a medium-high heat to prevent the fish from sticking.
Grilling With Planks
Delicate fish fillets like flounders will easily fall apart when you try to turn them. So, instead of placing them directly on the grill use a wood plank. This cooking method will infuse the fish with a woodsy flavor and it’s best to use cedar, maple, or alder wood. Presoak the plank in saltwater or, for a more zesty flavor, fruit juice. Brush the plank and the fish with oil, then season the fish on both sides. With the plank resting directly on the grill, place the fish on the plank and cover it. You won’t need to flip the meat, but keep a spray bottle ready for any flare-ups that occur. This method is great for any type of fish.
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Grilling In A Pouch
Cooking in a pouch is another method that is great for delicate, flaky fish. It’s also a good method for small seafood items like shrimp or scallops. When you use this method, you don’t have to flip the meat because the pouch traps the heat inside. You can make the pouch out of aluminum foil. Just place the fish on a square of foil, then fold the foil around it loosely to seal it in. Place the pouch directly on the grate, then you can cook the fish until it flakes apart easily.
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