A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
Firm fish, such as tuna, salmon or shark can be cooked directly on the grill if handled carefully. Skewer small shellfish such as shrimp or scallops on metal, water-soaked wooden skewers or cook them in a grill basket.
Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook.
Turn fish only once. (Flipping back and forth will break fish apart.)
If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.
If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled for at least 5 minutes to cook any bacteria.
To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.
Tips to Prevent Sticking:
2. Whole fish grilled with its scales on will not stick. The skin and scales can be easily removed after the fish has been cooked. (This method poses a problem only if you enjoy eating the skin.)
3. 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.
4. Make sure the fish is perfectly dry before grilling it. If the fish has been marinated, wipe the excess marinade off thoroughly with paper towels before cooking.
5. Wrapping the fish in aluminum foil will prevent it from sticking; but, it should be noted, it will also prevent it from absorbing any of the grill’s flavor. Rather, it will taste as if it has been cooked en papillote.
Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295