Cooking and Grilling Fish Fish is a healthy alternative to the regular red meat dishes you used to having on the barbecue.
Grilling it is easier than you think.
Most types of fish have a high fat content, so it can stand up to the high heat of the barbecue.
Preparation - BBQ Fish The fresher the fish is, the better it is for the barbecue.
Once you have purchased your fish try grilling it within 24 hours.
Fish tends to loose flavor the longer it has been frozen.
Don't defrost fish in the microwave rather leave it over night in the refrigerator.
Fish looses flavor when it is placed in the microwave.
Clean your fish before you grill it.
Rinse the fish under a cold running tap and pat dry it with a paper towel.
Marinate with simple ingredients like a bit of garlic, lemon juice, salt and pepper to enhance the natural flavor.
Barbecue Fish The trick with fish is to sear the outside with a high heat and then with a lower heat slow cook the inside.
This locks in the juices and makes the fish easier to grill.
Grilling whole fishes or thick sized fillets too quickly will cause it dry out.
You want to grill it slowly and keep it moist.
You can use foil to make the grilling process easier.
The foil protects the meat from burning and prevents it from drying out.
The foil allows you to cook the fish in its natural juices.
An inch thick piece of fish will be done in 8 - 10 minutes.
Grilling time will depend on the heat of the grill.