Fish is one of the healthiest foods on our table. It is also very popular worldwide. It contains a big percentage of proteins and is very nutritious. Many dietologists recommend grilled fish as one of the top foods when on a diet. They choose grilled because fried foods are considered unhealthy when over consumed.
So how to cook the best grilled fish?
Let’s start with the fish itself. When selecting a fish to grill you should stay away from the dry fish types as they tend to get too dry when grilled. A fish with more fat will get quite more delicious and juicy. From the most popular fishes, salmon and trout are very suitable for grilling. Catfish and sea bass are also good types to grill.
When preparing the fish for the grill your main decision is the size of the pieces – thick, thin or a whole fish are the options to choose from. Thick pieces take longer to cook, but you don’t risk over-grilling, while thin ones will land on the table sooner. My choice is a well flavored and salted whole fish with pieces of lemon, rolled in cooking foil. You can get some ideas in out grilled fish recipes section.
Now we have the fish ready to be grilled. Depending on your choice of thickness it might take anywhere from 5 to more than 15 minutes for the fish to be ready. Cooking time also depends on the type of grill you have chosen. Gas grills will do it faster, but charcoal grills will deliver better taste. I would recommend first heating up the grill well enough and then putting the fish on it. If you are grilling for the first time, you can try with one piece first, just to see how much it takes on your grill.
Flavoring your grilled fish is the last step before it takes it’s place on the table. Lemon juice is one classic way to start. The multipurpose barbecue sauce will make the fish taste great too. There are many other sauces which do require some time for cooking, but are well worth the time.