- Seafood and Health
- Cooking Tips
- Buying Fresh Frozen Fish
- How to Choose fresh fish
- Storing fresh fish
- Rinsing fish
- Freezing and thawing fish
- Marinating fish
- Flouring fish and battering fish
- Barbecuing flaky fish
- Barbecuing firm fish
- Roasting fish
- Pan–frying
- Pan–frying / roasting
- Stir–frying
- Poaching
- Steaming
- Microwaving
- Knowing when fish is cooked
COOKING TIPS
Barbecuing Flaky Fish
Barbecuing is the easiest way to create complex–tasting fish entrees with a minimum of preparation time.
Method 1
Prepare a medium–hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F). Lay the fish skin side down on the grill rack. If the fish is skinned, place it on a layer of oiled aluminum foil or on a tight layer of thinly sliced citrus (lemons, limes, oranges, or grapefruit). The fish skin or the layer of citrus will not burn away.
The moment the fish is placed in the barbecue, close the lid. No peeking – the lid should remain closed throughout cooking. Fish that is ½ inch thick should be checked after 6 minutes; fish that is 1 inch thick should be checked after 10 minutes. Lift the lid and check for doneness as described on page 12. If the fish is not ready, close the lid and cook for 1 to 2 minutes, then remove the lid and check again. Repeat this covering/uncovering process to check doneness until the fish is perfectly cooked.
Method 2
Prepare a medium–hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F). Place the fish in a fish grill screen that has been coated with nonstick spray or rubbed with oil. If the fish screen has a detachable handle, cover the barbecue and cook the fish over medium heat. If the fish screen doesn’t have detachable handle, close the lid as much as you can, and cook over medium heat. Cook, turning several times, until the fish is done.