Grilling is one of our favorite ways to prepare fish! Whether you are grilling whole fish, fillets, or chunks, there are several types of grill brands that can be used. This article will talk about some tips for preparing grilled fish using a propane gas grill!
There are two main fuel sources used in barbecue grills: liquid natural gas (LNG) and solid fuel such as wood pellets or chips. Liquid natural gas works by mixing the gasses with oxygen and hydrogen atoms which combine to make molecules of methane, so make sure to mix it properly and use the correct amount for your burn time.
Propane barbeque grills work by creating an oxidizing environment that helps caramelize the meat being cooked. By adding extra air into the grill before cooking, this is reduced, leaving more flavor in the meat. Because they do not need to have a source of hot combustion gases like charcoal does, these cookers can heat up faster!
This article will go over how to grill food on a basic, inexpensive propane grill! There will also be general tips for different types of fish when baking, broiling, or grilling them.
Brush fish with oil
When cooking any kind of seafood like salmon, tuna or flounder, you will want to make sure that it is dry before putting it onto the grill. This ensures that it does not stick and/or burn!
To do this, either use a good quality olive oil or vegetable oil as an internal brush for the grill. If using olive oil, your hands should be very clean so as to avoid burning yourself when rubbing the oil into the fish.
If using vegetable oil, simply mix enough of it with some lemon juice or water to form a thin brine-like liquid. Make sure your fingers are completely dried after touching the handle of the grill!
Now, just dip the fish in the oil side to side to ensure even coating and then cook according to your normal grilling procedures.
Choose the perfect cooking temperature for the fish
When grilling fresh fish, there are two main things you should be careful of. The first is overcooked fish which has lost its flavor and texture. The second is undercooked meat or fish that will taste raw when eaten.
When baking fish in the oven, most recipes call for temperatures between 350°F-375°F (177°C–190°C) for anywhere from five to twenty minutes depending on the size of the fish.
For grilled fish, however, boiling down the needed time is impossible! Grilling a fish at high heat can actually dry out the flesh and make it tough and hard. This is not what you want if you like soft, flaky whitefish such as salmon or cod.
Instead, find your ideal grill temperature by testing one piece of each kind of fish you plan to cook.
Patience is a virtue
When grilling fish, there are two main reasons people get stuck in their grill or have bad experiences. First, they start cooking the fish too soon; second, they cook the meat too long.
The reason this happens is because most recipes call for the cooked fish to be cooled first before it can be stored or served.
By that time, however, you’ve already invested lots of energy into baking or broiling the fish, and leaving it alone or cooling it down any more slowly will result in dry, overcooked fish.
So what can you do? You can either let the fish sit out un-cooked until you can re-warm or re-cook it, or you can pan fry or toast it depending on the type of fish.
Serve with plant-based sauces
When grilling fish, one of the most important things is having the right grill to cook it on! Grills that use propane as fuel are your best bet because they do not need to be recharged or cleaned at all.
There are many great brands of grilled meat products that offer recipes for how to make delicious grilled fish dishes using a gas grill!
Some of these recipes include serving the cooked fish with rice or bread rolls, fresh fruits like tomatoes and kiwis, and vegan mayo or other toppings. Having these ingredients ready before eating can be done in advance so there’s no need to worry about what to eat while the food is cooking.
Use different cooking methods
When grilling fish, you will want to know how to grill it properly! There are three main types of grilled fish: raw, hot-cooked, and warm-cooked. Raw fish is not quite cooked all the way through and can make some people very sick.
Grilled swordfish or marlin would be considered raw since they are not fully cooked. This could potentially contain raw meat and internal organs that may carry bacteria.
Fish that are completely cooked (either hot-, cold-or dry-cook) are referred to as “warm-cooked”. Most commonly seen are salmon and tuna, which are usually left in the oven until fully cook.
Cooking fish this way removes flavor and texture, so do not use these recipes for anything but the absolute smallest of portions.
To give your grilled fish more flavor, we recommend baking or broiling it instead.
Serve with fresh herbs
When grilling fish, your first decision will depend on whether you would like to grill the whole thing or only part of it. The second choice will be how to cook the meat. For both types of fish, our recommendations are that you get some kind set-up instructions for making grilled cheese in this article!
If baking is your preference, try broiling the fish instead. To do so, cut off any fins or other exposed parts and make sure the cavity is empty. Then, place the fish skin side up under the broiler until cooked through and flake easily. Try using lower burners for more even cooking.
Once done, let cool slightly before serving with fresh herbs and rice/salad dishes to cover all of the flesh.
Try marinating the fish
When grilling fresh fish like salmon or trout, there are two main things you can do to ensure it does not get dry and/or tough- either grill it as bread or broil it first. Grilling it as bread is better done in the middle of the grill, just make sure it gets cooked through fully.
For broiling, most recipes call for putting the fish under a hot oven light or broiler before cooking it directly on the stove top. This helps create more crispier skin.
Use the right oil
When grilling fish, you want to make sure your grill is very hot before adding the fish. This will ensure that the fat in the fish melts and coats the meat properly!
Many people use olive oil when cooking fish because it has high smoke points. However, using too much olive oil with the fish may result in dry or burnt flesh.
We recommend using peanut oil for grilled fish. It does not burn easily and its flavor is more neutral than olive oil. If you like strong flavors, then start with one drop and taste test along the way until you find the perfect balance.