Some fish grilling can be a delicious and healthier option than grilling hot dogs and burgers, but if you don't know how to bake fish, there are many things that can go wrong. This guide will guide you through some other baking techniques you can try. They are all very beginner friendly and make delicious and savory fish that you and the whole family will love.
Fish preparation  Baking fish is much more difficult than cooking steak on a charcoal grill. Because fish are easy to stick to or fall off the grate. If you have all the right grilling tools, including barbecue aprons, seasonings, rubs and grills, the first step is to prepare your grill. This means firing the grill and preheating the grill. This will raise the grill temperature to a temperature that will help with the fish caramel processing. This way, if the fish grill marks are done correctly, you can add a good taste to the fish.
Preheating the grill speeds up the cooking time of the fish, reducing the likelihood of drying. Finally, preheating prevents the fish from sticking to the grill, which is a common beginner's mistake. If the grill is warmed up properly, the fish will easily escape from the grill once cooked.
There is another constant for temperature when grilling fish. Whether the skin is on or off, the temperature should be medium to high heat. The temperature ultimately depends on the recipe, but often the temperature is between 400 and 400 to 50 degrees.
The last thing to do after preheating the grill is to clean the grid with a stainless steel brush. The brush removes any debris that still adheres to the cooking surface from the last baking. If the fish is very lean, but the grill is properly preheated, it will be released naturally from the cooking grate after cooking is over.
Grill the fish again on the skin and bring it to room temperature before dipping the fish in oil and leave the fish for 10 minutes before putting it in the grate. This will eliminate the possibility of the fish sticking to the grate and ensure a smoother cooking process.
If you grease the flesh of the fish, grill the meat and draw the fish, make the meat face down in the recipe's cooking instructions. When baked on the side, the fish is naturally released from the cooking surface. If you do not want to stir the fish, turn the fish shell over the grate.
You can cook fish for 8 minutes per inch of fish during the grill time. If the fish is 1 inch thick, bake each side of the fish for 4 minutes. Of course, if the recipe requires a shorter or longer cooking time, I recommend following the instructions well.
When it is time to remove the fish from the grill, you will use a spatula between the body and the skinned area. Left and right movements can be used to move between the two areas, so a layer of skin remains on the grate and only the flesh is removed.
Fish should rest for 10 minutes. Before oiling both sides of the fish, bring it to room temperature and season it before putting it in the grate. This will prevent sticking.
The same cooking rules as mentioned above should be followed to allow 8 minutes of grill time per inch of fish.
Fish must be flipped only once during the baking process. . Do not turn it over or over again. This increases the likelihood of fish breaking on the grill.
When it is time to turn over the fish, do not take the fish off the grill. Be patient. You need to give the fish time to free itself from the grate. This is a great indicator of a fish being fully cooked.
After taking the fish out of the grill, you need to give it enough rest. 4 to 5 minutes is enough.
When roasting fish, please do so with the lid closed. Every time you open the lid, you need to increase the meal time.
Using wood chips
Did you know that fish is one of the best meats you can smoke? If you want to enjoy a little adventure with grilled fish, add the smoke using the best wood chips. To increase the flavor of the fish, the wood chips should be soaked in water for 30 minutes before being directly put on the charcoal.
When baking on an electric or gas grill, soak the wood chips for 30 minutes before placing directly into the cooking grate or smoker box.
Cooking fish in a package
When steaming a steak, steaming the fish is a great option and prevents the fish from drying out. Using foil packets is one of the easiest ways for fish to get moist and soft. To do this, you need to stack two sheets of foil. For the top layer, coat the center with a cooking spray. Next, overlay the ingredients such as lemon or sliced vegetables on the foil. Collect the short ends of the foil so that there is enough space for the steam to gather so that the fish can cook. Next, the foil is folded, pinched and sealed. If cooking on a gas grill, place the packet on the grill in the middle row. For charcoal grills, approximately 4 to 6 inches of grate are placed from the coal. You need to cover the grill and cook until the packet contents are complete. It takes about 8-10 minutes. To remove the packet from the grill, you need an oven glove or a spatula. Open the packaging carefully as the hot steam escaping may burn your skin.
Baking fish on a plate is much easier than grilling it directly on a grid. The biggest trick here is that you need to soak the board in water for about 2 hours before putting it on the grate. Other than that, you just need to put the fish on pre-soaked wood and cover the grill. No need to flip. However, if the grill is hotter and you need more time to cook fish, you may need to adjust the position of the planks on low heat. When you're done, you can enjoy a nice, soft-smoked fish.
Use the fish basket to prevent fish from peeling. Baskets have different sizes, but the basic principle is the same. To use, place the fish in a basket designed to keep the fish in place. Instead of turning the fish pieces over, flip the basket over.
Grill with direct heating
Provides smoky flavor and high heat when grilled directly from the grate. It is best suited to a more robust and sturdy type of fish that does not crush very easily, so you can move without fear of breaking the fish. Before adding the fish, have a medium high heat and grease the grate. You should also use a thin, wide spatula to make the fish turn over much easier.
For fish steaks and fillets, grilling yourself is most effective. It is often the case with fish such as perch, tilapia, and salmon.
With skewers it is very easy to flip several chunks of sturdy fish at once. To do this, you need to soak in a wooden skewer for half an hour before you smoke your fish. Skewers, such as skewer, swordfish, and hali, tend to go well with skewer.
Grilled whole fish
Fish cooked from bone often provides more delicious and rich results. Fill the fish holes with lemon slices or herbs and season. This not only adds flavor, but also provides space for heat to pass, allowing the fish to cook more evenly. Next, wipe the fish with oil, add sea salt and put it on the grill. Do not move the fish or look under it while cooking. When the fish no longer cling to the grill, you are ready to turn over. Baking whole tends to work best for fish that are 4 to 12 inches long, such as tilapia, sardines, striped bass, and trout.
Perfect fillet dish
Fish cooks quickly and is finished once. The flesh easily breaks and looks opaque with a fork. If part of the fish appears to be translucent, you should immediately return it to the grill for cooking for 1-2 minutes.
Cooking fillets in a grill can be cumbersome. Why? Since fish are more likely to stick to the grate, it is almost impossible to cleanly remove them from the cooking surface. Due to the delicate texture of the fish when cooking, it is difficult to remove it neatly from the grate. In most cases, you will find it ends up with large chunks and fillet pieces that are not suitable for presentations.
However, perfect fillet roasting is possible. By following these steps, you will be able to grill the fish perfectly for easy separation from the surface of the grate.
Start by heating the grate. Next, soak a paper towel in oil, hold the sheaf with grill tongs and wipe the grate. Continue to grate the grate with a paper towel and immerse again in oil between each application until the grate is nice and shiny. It should be about 5 times the total amount.
Coating the grate with oil is not a grease, but a goal. This process is similar to the seasoning method of a cast iron skillet. The high temperature of the grate causes the oil to polymerize, creating a layer that prevents fish proteins from sticking to the surface of the grate. When cooking delicate fish, wipe the grate several times to create a coating so that the fish does not stick.
- Next, wipe both sides of the fillet with a thin peeling. Oil
- Season with salt and pepper on both sides of the fish
- Lay the fish on the side of the grate.
Lower the heat to water and cover the grill so that the fish does not cook until it moves to the skin. The sides are well marked, brown, nice and crispy. It should be between about 3 and 4 minutes.
After 2 minutes, use a spatula to carefully lift the fish from the grill surface. If the fillets cannot be lifted clean, continue cooking and check every 30 seconds until the fish is released.
Use a few spatulas to flip the fish over to the other side.
Cook the center of the fish until the grill becomes bulgogi and read 150 degrees from the meat thermometer. About 3 to 5 minutes longer.
Now that you know how to grill fish, you can try each grilling method until you find a grill that suits you according to your cooking skill and type of cooking. . This grilling technique is very familiar to beginners, so you will have no difficulty finding new recipes and grilling techniques that will make even the most delicate fish dishes easy.