Grilling Fish | NBC Chicago

Grilling Fish

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    NEWSLETTERS

    1) The Fish – quality fish should “smell like the sea”
    a) Cook the right fish; choose thicker, “meatier” fish like Halibut, Salmon, Swordfish, Ahi  
       Tuna and Grouper
                            -stay away from thin fillets like Sole or Snapper.
                b) Seasoning- dry spice “rubs” or marinade?
    -depends on the fish, but you never want to overpower the natural qualities and subtle flavors of the fish
    -with fish, less is more, I prefer a dip for a quick marinade, or a light sprinkle vs a heavy “crust.”
    -The result is to enhance rather than overpower
                c) Heat – direct, or indirect, high heat vs low and slow
                       - again, depends on the fish, but generally sear over high heat.  This encourages   
                         the development of a nice outer “Crust” while maintaining a moist interior
    2) The Grill
    a)  Keep it clean!!! 
                 - Preheat the grill on high for at least 10 minutes.  Scrape it clean with a Grill
                  Brush.  A great “trick” is to spray the heated grates with (no stick)Grill Spray
                  before brushing- this both loosens any stuck on bits and “seasons” the grill,
                  which will help prevent sticking
    b) Get it ready for cooking
               - After it’s brushed clean, either wipe the grill grates with a lightly oiled cloth or
                 paper towel, or simply spray with a no stick Grill Spray
    3) The Flavor- here we’ll cover both cooking method and “finishing”
                a) Once you’ve seasoned or dipped the fish, spray it on the “flesh side” with non stick
                   Grill Spray
                              - Place the fish on the Grill, “flesh side” down.
                b) BE PATIENT!!! 
                              - resist the temptation to mess around with it- leave the fancy diamond patterned
                             cross marks for the restaurants- looks good, but won’t make your fish taste any
                             better (if you can’t resist, start with the fish at a 45 degree angle, after 2-3  
                             minutes, turn ¼ turn and cook 3 minutes more)
                c) Turn it over once -  spay the fish before flipping it over
                d) Finish the fish
               - Once it’s done cooking - generally just opaque to be cooked through but not dry
                  it’s time to “finish the fish”
    - This could be a light brush of a flavored, or “compound” butter or something as
     simple as a drizzle of a quality Extra Virgin Olive oil with a squeeze of fresh
     lemon or lime juice. 
                e) The “finish” depends on the seasoning or marinade along with the garnish.  I like
                    serving grilled fish with salsas and vinaigrette
    -          don’t be afraid of spice, or heat here.  As long as it is used to support the star
          and not smother it, Grilled Fish works great with a variety of Bold Flavorswww.joes.net
    1) The Fish – quality fish should “smell like the sea”
    a) Cook the right fish; choose thicker, “meatier” fish like Halibut, Salmon, Swordfish, Ahi  
       Tuna and Grouper
                            -stay away from thin fillets like Sole or Snapper.
                b) Seasoning- dry spice “rubs” or marinade?
    -depends on the fish, but you never want to overpower the natural qualities and subtle flavors of the fish
    -with fish, less is more, I prefer a dip for a quick marinade, or a light sprinkle vs a heavy “crust.”
    -The result is to enhance rather than overpower
                c) Heat – direct, or indirect, high heat vs low and slow
                       - again, depends on the fish, but generally sear over high heat.  This encourages   
                         the development of a nice outer “Crust” while maintaining a moist interior
    2) The Grill
    a)  Keep it clean!!! 
                 - Preheat the grill on high for at least 10 minutes.  Scrape it clean with a Grill
                  Brush.  A great “trick” is to spray the heated grates with (no stick)Grill Spray
                  before brushing- this both loosens any stuck on bits and “seasons” the grill,
                  which will help prevent sticking
    b) Get it ready for cooking
               - After it’s brushed clean, either wipe the grill grates with a lightly oiled cloth or
                 paper towel, or simply spray with a no stick Grill Spray
    3) The Flavor- here we’ll cover both cooking method and “finishing”
                a) Once you’ve seasoned or dipped the fish, spray it on the “flesh side” with non stick
                   Grill Spray
                              - Place the fish on the Grill, “flesh side” down.
                b) BE PATIENT!!! 
                              - resist the temptation to mess around with it- leave the fancy diamond patterned
                             cross marks for the restaurants- looks good, but won’t make your fish taste any
                             better (if you can’t resist, start with the fish at a 45 degree angle, after 2-3  
                             minutes, turn ¼ turn and cook 3 minutes more)
                c) Turn it over once -  spay the fish before flipping it over
                d) Finish the fish
               - Once it’s done cooking - generally just opaque to be cooked through but not dry
                  it’s time to “finish the fish”
    - This could be a light brush of a flavored, or “compound” butter or something as
     simple as a drizzle of a quality Extra Virgin Olive oil with a squeeze of fresh
     lemon or lime juice. 
                e) The “finish” depends on the seasoning or marinade along with the garnish.  I like
                    serving grilled fish with salsas and vinaigrette
    -          don’t be afraid of spice, or heat here.  As long as it is used to support the star
          and not smother it, Grilled Fish works great with a variety of Bold Flavors