|
|
|
 |
How to Grill Perfect Fish Fillets |
|
Print this Recipe
Fillets are the hardest cut of fish to grill, yet people like them because they’re free of bones and the broad surface area readily absorbs charcoaled flavors. The problem is that fish fillets tend to stick to the grate and crumble when turned.
The secret is to use a fish or vegetable grate, a porcelain or enamel-coated metal plate, with lots of small holes, that fits on top of the grill. This holds the fillets flat, so pieces won’t fall between the bars when you turn them. If you don’t have a fish or vegetable grate, and are a big fan of grilled fish, you owe it to yourself to get one.
Skinless Fillet Method
1. Preheat the grill to high.
2. When ready to cook, place the fish grate (if using) on the grill and preheat it for 5 minutes. Brush the fish fillets with oil or melted butter and season with salt and pepper. Generously oil the fish grate or the grill grate. Arrange the fillets on the grate and cook until browned on the bottom and starting to turn opaque on the top, 3 to 6 minutes.
3. If the fillets are really fragile, like sole or flounder, avoid turning them. Instead, cook with the grill covered. For other, more sturdy fillets, brush with oil or melted butter, turn carefully with a long spatula and cook until browned on the second side, 3 to 6 minutes more. When done, the fish should break into firm flakes when pressed with a finger.
Skin-On Method
This works well for fillets of oily fish, like bluefish and salmon.
1. Preheat the grill to medium-high.
2. When ready to cook the fish, brush the skin of the fish with oil or melted butter. Place the fillets, skin side down, on the grate. Cover the grill. Cook the fish until the skin is darkly browned and crackling crisp and the meat flakes easily when pressed with a finger, 6 to 12 minutes. If the skin starts to burn before the fish is cooked, pull the fillets onto a piece of aluminum foil. The top side will cook by the trapped-in heat.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Grilling Indoors
The Birth of the Kettle
Pit Cooking
What to look for in a Grill
Types of Charcoal
Cooking with Wood
Cleaning and Oiling the Grill
When to cover the Grill
When to use a Drip Pan
Making crosshatch grill marks
The Ten Commandments of Perfect Grilling
How to grill with out a grate
Barbecue Countdown
The Afghan Grill
The Vietnamese Grill
Stalking the Elusive Grilled Snail
The Tale of Three Barbecues: The Thai Grill
How to make ricw powder
How to rinse and dry Cilantro
Mesclun Mix
How to prepare fresh coconut
How to toast seeds, nuts, and breadcrumbs
Grilled Rujak
How to rinse salad greens
Larding the Beef
How to grill a perfect steak
In pursuit of the best Tuscan Steak
Butterflying a Flank Steak
Matambre: A hunger-killer from South America
On trimming fat from meat
Hawkers' Center
The Argentinian Grill
How to Butterfly Short Ribs for Korean-Style Grilling
Pork the Italian Way
How to Butterfly Pork or Beef
Jerk: The Jamaican Barbecue
A Traditional Barbacoa
The Moroccan Grill
How to Unskewer Shish Kebabs
A Special Word About Ground Meat, Burgers, and Sausages
Cooking Hamburgers
From Hamburg to Hoboken: A Brief History of the Hambuger
Grinding It Out
How to Stuff Sausages Like a Pro
Of Koftas, Lyulas, and Seekh
The Turkish Grill
Sumac
Aleppo Pepper
How to Grill the Perfect Whole Chiken
A Marinating Tip
How to Spatchcock a Chicken or Game Hen
How to Grill Perfect Chicken Halves and Quarters
How to Cut Up a Chicken
Uruguay's Mercado Del Puerto
How to Grill Perfect Chicken
Bombay Tikka "Taco"
The Splendid Resaurant Karim
To Render Chicken Fat
Grating Citrus Peel
How to Make Scallion Brushes
The Macanese Grill
How to Grill the Perfect Whole Fish
How to Dry Fennel Stalks
How to Grill a Whole Grilled Fish
A New French Paradox
The Most Famous Fish House in Indonesia
A Few Shark and Bake Tips
How to Grill the Perfect Fish
How to Skin and Bone Fish Fillets
Whole Fish, Tikin Xik Style
How to Grill Perfect Fish Fillets
Sturgen
When You’re Feeling Less Than Brave
How to Peel and Devein Shrimp
The Brazilian Grill
How to Grill Perfect Vegetables Every Time
Grate Expectations: Some Tips on Grilling Vegetables
The Japanese Grill
Black Gold
Raclette
The Indian Grill
Basmati Rice Five Ways
A Day with Najmieh Batmanglij: The Persian Grill
Stuck on Sate: The Indonesian Grill
The Four Styles of American Barbecue
Barbecue Alley: The Mexican Grill
A Griller's Guide to the World's Chiles
Cooking With a Blowtorch
Barbecue from the Land of Morning Calm:
Approximate Times for Rotisserie Cooking
Beef Grilling Chart *
Pork Grilling Chart
Lamb Grilling Chart
Ground Meats Grilling Chart
Poultry Grilling Chart*
Fish Grilling Chart*
Shellfish Grilling Chart*
Vegetable Grilling Chart*
Vegetable Grilling Chart*
|
|
|
