Greek Style Fish Skewers Aprons fresh recipe card

It’s June — dust off your grill, it’s time to cook! Instead of the traditional hot dog and hamburger fare, why not try fish? While some may think grilling fish is no easy task, we’re here to help with tips that will impress your friends and family during your next cookout.

Tips for the Grill

  • When cleaning your grill, 06_26_ML_ Grilling Seafood_Image 2avoid burning off and scraping the grate, as this method can leave pits in the metal. When fish cooks, it can sag into them, and tear apart when being removed from the grill. To avoid this, you can pre-heat your grill, lightly dip a wad of paper towels in oil, grip the towels with tongs, and wipe the grates clean. You will need to re-dip the towels in oil in between applications until the grates are black and glossy. This process can take from 5 to 10 minutes.
  • To keep fish from sticking to your grill, coat the rack with a non-stick spray prior to turning on the grill. If you’re out of non-stick spray, but have a potato handy, you can use the potato to coat your rack. Cut the potato in half, hold it flesh side down and drag it in one direction across the preheated grate. The heat will pull the starch out of the potato, leaving a non-stick coating.
  • If you’re not marinating your fish, you can coat both sides with vegetable oil to improve the grill marks.
  • When cooking fish, with or without the skin, make sure to grill it skin-side up. The fat, which contains the flavor and moisture, is stored between the flesh and the skin. By heating from below the fat it will soak into the flesh, maximizing flavor and moisture.
  • For a more attractive presentation, let the seafood cook about two-thirds before turning to make well-defined grill marks without burning.
  • To keep fish from falling apart, use a grilling basket. Another method is to lift the seafood with a two-tined kitchen fork, and then slide a spatula underneath to turn.
  • Grill approximately 8–10 minutes total per inch of thickness.
  • If you want to try a less-common method, grill on a cedar plank. This method adds a smoky flavor to the fish, due to the charring of the wood from the heat of the grill, and does not add any extra calories. Make sure the plank is designed for cooking, as some are not suitable for grilling. Soak the plank for three to four hours, brush with olive oil, place fish directly on plank, and grill with the lid closed. Discard the plank after one use, as the wood cannot be sterilized.
  • Fish should be cooked to an internal temperature of 145 F. The flesh should be firm and opaque throughout.

 

Try it Out!

Now it’s time to put these tips into practice with some tasty recipes!

A simple recipe, combining finely chopped oregano, lemon juice, and snapper, that pairs well with cucumber dill vegetable dip.06_26_ML_Grilling Seafood_Image 3

How can you go wrong with tacos? Customize with your own toppings and end with a tangy dessert. Try this for your next Taco Tuesday.

  • Barbecue Mahi-Mahi and Mandarin Coleslaw

Have a barbecue planned? This recipe only takes 20 minutes and is easy to prepare. Don’t like mahi-mahi? That’s okay! You can substitute grouper or snapper.

If you enjoy blackened fish, this recipe is a must-try. With a kick from the blackened seasoning and your choice of toppings, your taste buds won’t be disappointed. Don’t forget the tartar sauce!

 

 

Do you have a favorite tip or recipe for grilling fish? Share it with us in the comments below!

Matt L.

Written by

Matt L. started with Publix in 2010 and has bled green ever since. He loves the company culture and especially appreciates the opportunity to help customers each and every day. An avid reader, Matt most enjoys learning something new himself when he sets out to write a new blog post for The Checkout. Outside of work, you can find Matt playing video games, experimenting with new recipes in the kitchen, and hanging out with his cat – who is basically his spirit animal.

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