Grilling is one of our favorite ways to cook almost any kind of meat or fish. When done right, it’s delicious! Most people start grilling with chicken or beef, but what about some less common grilled foods?
Certain types of fish are perfect for grill cooking. They have very little fat, so they can hang with you while you cook them and taste good without too much interference.
This article will discuss which fish are great for starting out as well as more advanced recipes.
Another way to cook most any kind of fish is by baking it. This can be done in a oven or directly onto a grill, depending on what type of recipe you have planned. When cooking baked fish in an oven, your bake time will increase due to the lower temperature.
When grilling fish, make sure to give it enough time to roast properly. The internal temperature of the meat should reach at least 140 degrees Fahrenheit (or 65°C). Make sure to check for this temperature as well as texture! Most people only wait until the skin gets crispy and crunchy but there are other ways to determine if the flesh is cooked through and tender.
We recommend always making sure to remove all the raw ingredients from the food before washing the pan or plate it was placed on.
Tuna or baby salmon on the grill
When cooking fish on the grill, your choice of cookware makes a big difference! The type of grill you have can determine what kind of fish you want to cook.
Grills come in two main types: direct and indirect grilling. Direct grilling is similar to baking a bread product in that there is an element directly over the flame, which cooks the food fast. This method works well for thinner foods such as chicken breasts, steak, or grilled cheese.
Indirect grilling uses a heat source outside of the grill to roast the meat products. These are usually made from ceramic or iron and take longer to cook than a grill with no cover.
Fish loves both indirect and direct grilling methods, but not all types taste good when cooked this way. Taste varies by fish and style of cooking, so here we will discuss the best fish to cook using either technique.
Cod or haddock cooked on the grill
When cooking fish like cod or haddock on the grill, timing is important! Too hot of an oven or fire can cause dryness or burnt flavor for your fish. If the fish is not done when it touches the grill, it may actually burn at that stage!
Fish must always be grilled until slightly browned and flaky, just make sure they are finished properly. The best way to ensure this happens is by using a digital thermometer to check if the temperature has reached the required level.
Once cooled, store in an airtight container or wrap in parchment paper to preserve freshness and keep warm.
Halibut or swordfish cooked on the grill
When cooking fish like halibut or swordfish on the grill, timing is an important factor in how it’s prepared. If left too long, the flesh will get dry and tough.
If done properly, however, the meat will taste delicious due to all of the wonderful grilled flavor compounds that can be developed.
The most common recipe for grilling fish is to season it with olive oil, salt, and pepper and then cook it until opaque and flaky. At this stage, depending on the thickness of the fish, you can either turn off the heat or keep cooking!
Because fish has less moisture than other foods, it may stick to the grill if left alone too long. This can result in burnt, crunchy skin and poor overall quality of the food.