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Cooking Tips
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GRILLING FISH
Grilling fish may be the quickest and easiest method for cooking fish. It is best for thick, meaty fillets or steaks such as swordfish, tuna, salmon, mackerel and bluefish. These are ideal choices because their natural oils help keep their flesh moist; thin fillets tend to dry up too quickly over the grill’s intense heat.
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To Prevent Sticking
- Make sure the grill is very clean and very hot.
Placing a fish on a cool or even medium-hot grill will cause the skin to stick.
- If the fish has been marinated, wipe the excess
marinade off thoroughly, making sure the fish is perfectly dry before grilling it.
- Lightly coat both fish and grill with oil before
cooking. Cooking fish in a grilling basket can also make grilling fish easier.
- Whole fish grilled with its scales on will not stick.
The skin and scales can be easily removed after the fish has been cooked.
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Signature Spices (c) 2005 All rights reserved
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