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MONTEREY LIFE

Fillets on the Grill

Thu, Jan 09, 2014 at 12:00AM

We have spent the last month and a half learning how to preserve the fish we catch, how to scale and skin fish and how to fillet a fish. It’s finally time for the last entry in our Fish Cleaning series: How to Cook Fish! How do you prepare fish at home? Share your techniques and recipes with us on Facebook!

There are several methods for preparing fish including frying, grilling, pan frying, sauteing and baking. We prefer to grill our fish in order to get the most flavor out of the fillet. Grilling fish can be very difficult since fish has a tendency to stick to the grates or fall apart when placed on the grill. If you follow our quick and easy steps, you’ll be grilling like a pro in no time.

First, we have to select the right fish for grilling. For beginners, we recommend selecting a thick fillet from a hearty fish such as, tuna, haddock, halibut, salmon or mahi-mahi. Thicker fillets tend to fall apart less when face to face with the grills flames. The best part about the fish listed above is that they taste great with just a coating of olive oil and a dash of salt and pepper. Once you’re a seasoned professional, you can try your hand at grilling a whole fish.

Before we get started, you will want to make sure the grill is clean and in good working condition. Light the grill and let it begin to heat up, once it has reached its hottest, cover it with a grill cover. Let the grill sit for five minutes and then brush away the remains from past grilling sessions using a grill brush. After you are done, coat the grill with a generous portion of vegetable or olive oil. This can be done using a paper towel.

Now, let’s get started! Bring the grill back down to a medium-hot temperature and throw the fillet on. When the bottom of the fish begins to changes colors from translucent to opaque, it’s time to flip it using a wide spatula. Slide the spatula under the entire fillet and flip it. If you’re faced with too much resistance, the fish needs to be left alone to cook for a few more minutes.

It’s time to remove the fish when it’s opaque in color and begins to flake. If you’re able to pull back a flaky section from the center of the fish, it’s time to pull it off the grill and serve! If you’re using a thermometer, fish is ready to be taken off of the grill between 130 degrees and 135 degrees Farenheit and served at 140 degrees Farenheit. The trick with fish is to take it off the grill just before it is done, the fish will continue to cook while it rests. Pulling the fish at the right time prevents it from over cooking.

Do you have your own grilling techniques? Share them with us on Facebook.

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