Serves: 5
Is It Done Yet?
The old rule of thumb that "fish is thoroughly cooked when it flakes easily with a fork" is still true--too true, in fact. Chefs as far inland as Oklahoma have recently figured out that flaky fish is overcooked fish. (If you don't believe it, take a bite: mmmm, dry and chewy!) Truth is, fish is adequately cooked when it is just opaque throughout. You'll still need a knife to test it (a knife is less destructive than a fork), but now you're trying to save the fish, not shred it. Carefully slide a sharp paring knife between the layers of the fish meat, then turn it slightly to get a good look inside. (Remember, you don't need to make a gaping hole.) If the meat still looks translucent in the middle, give it another minute or two.
That's the foolproof way to test for doneness. But if you don't want to mar the fish with a knife, there is a more advanced way. It takes some practice, but once you master this method, you'll impress friends and family with your ability to angle the fish off the grill at just the right time: Fish firms up much like meat does as it cooks. Next time you grill your favorite fish, use the knife test above to test for doneness. Once it's done, press on it with your finger and make a mental note of how firm it is. That's the firmness you want to achieve next time. After grilling the same cut a few times, you'll know when to pull it off the grill without having to peek first. But still use a timer as a guardrail--no one will be the wiser.
Opacity is also the rule for properly cooked shellfish, such as shrimp. As soon as they're opaque throughout, they're done. Just cut one open to test (a good excuse to throw on a couple of extras just for the chef!).
Always Use Oil:
Of course, you don't want to leave any fish stuck to the grill where it won't do anybody any good, so oil the fish just before you grill it. We're not talking about a major bath here, but a good coating of oil spray or a hearty stroke of the basting brush will do the trick. If you've used a marinade with oil in it, you may not need to add more oil. But the thinner the cut, the better it is to play it safe with an extra spray. We've included specific instructions in each recipe. Also, if your grill is new or you've recently done a major cleaning of the grates, your grill won't be fully seasoned, so reach for the oil. (Remember, oil the food, not the grill.)
Forget The Foil:
Now, Mom might have taught you to wrap your fish in foil before grilling, but we're here to tell you that you can save the shiny stuff for more important things (such as wrapping up grilled leftovers). In most cases, a coating of oil will do the trick--remember, the whole point of grilling is to get the benefit of exposure to the flame. We know even the thickest fillets taper off at the edges, but if you notice a big discrepancy, just fold the thin ends over so the fillet will cook evenly.
Of course, every rule has its exception. In this case, it's very thin fillets such as sole. You can cook sole or dory or flounder on the grill, but you will need to use foil packets. We make up for it, though, with a nice simmering sauce. See page 309 for a sample recipe suitable for thin white fish fillets.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Fish On The Grill: Fun With Fins recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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