"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 06-07-2007, 09:48 AM   #1
Assistant Cook
 
Join Date: Jun 2007
Posts: 26
I have a question on grilling fish....

We rarely eat fish and only because I have baked it a few times and it was just terrible! I'm thinking I need to try grilling it. We prefer most types of white fish filets. Advice on what to put on it and how long to grill? Thanks!

__________________

__________________
CassieKate is offline   Reply With Quote
Old 06-07-2007, 10:01 AM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
cassiekate, you could try something (fishy ) that i was doing last summer on the grill. skewers of teryaki marinated tilapia, or the fish of your choice, and pineapple chunks. it's a good beginner dish since the fish doesn't get stuck to the grill.

just marinate the tilapia filets for an hour or 2 in teryaki, then skewer the thicker pieces, and fold over the smaller ones on the skewer, alternating with chunks of fresh pineapple.

make the pineapple chunks slightly larger so the fish doesn't actually touch the grill. this will obviously prevent it from sticking.

grill over medium high heat for just a coupla minutes on each side, until the fish is just cooked thru and there's good marks and carmelizing on the pineapple. don't grill too long or everything will dry out.

as accompaniment, i grilled skewers of thick sliced vidalia onions and green peppers seperately. you could put the fish/pineapple and onions/peppers alternating on the same skewers, but it's more difiicult to get everything to cook properly and be finished at the same time.

hope this helps.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 06-07-2007, 10:08 AM   #3
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
You want a really firm-textured fish for grilling. Tuna, swordfish, shark, halibut, etc., will work. Salmon is great when grilled, but, if mishandled, can fall apart. More flakey, tender fish, like Tilapia, Cod, etc., should be cooked by a different method.

Tuna is best when cooked to medium. It's hot, juicy, and full of flavor. I haven't had Swordfish, so I can't give any advice. Shark is very strongly flavored, and benefits from a brief marination in milk to remove some of the "fishy" taste.

I wouldn't use a pair of tongs to turn the fish, as this makes it easy to damage the fish. A nice, thin, flat metal spatula works wonders.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 06-07-2007, 10:14 AM   #4
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I've been grilling alot more this year than last. I was thinking of trying out one of those grilling racks that hold the food. Can be found here: The Barbecue Store - BBQ Accessories - For all your Barbecue, Barbeque & BBQ outdoor needs!

Make sure your grill surface is super hot and clean. Wipe it doen with canola oil just before you lay the fish on.
__________________
Jeekinz is offline   Reply With Quote
Old 06-07-2007, 10:18 AM   #5
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
another method you might try Cassie, is to make a little 'pan' out of two or three thicknesses of foil - just large enough to hold the piece of fish you want to grill. spray it with food spray or drizzle a little olive oil and lay fish in the pan. slide it onto the grill. The general rule is 10 min. of cooking for each inch of thickness of the fish - but also, if you have a temperature probe, cook it until it reaches 140 F. The third way to check for doneness is pull the fish apart a little with a fork in the middle and see if it's starting to flake and opaque completely thru the thickness. if so, the fish is done.

With this method you don't have to turn the fish over - until you learn to work with the fish, this might be the way to go, then you can play with grilling right on the grill racks. Also, ask you butcher what fish they recommend for grilling - they willl steer you to good firm fish to try.

A couple of fast toppings for fish are -
salmon - drizzle lemon juice over, sprinkle lightly with brown sugar, and lay a few sprigs of tarragon over all.

lemon goes well with any fish, so you can drizzle it and add whatever herbs and/or spices you like - dill, basil, cilantro, fennel, mint, rosemary, etc.

You're in for a fun time playing with grilled fish - it's so good!!!
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 06-07-2007, 12:03 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Quote:
Originally Posted by Jeekinz
I've been grilling alot more this year than last. I was thinking of trying out one of those grilling racks that hold the food. Can be found here: The Barbecue Store - BBQ Accessories - For all your Barbecue, Barbeque & BBQ outdoor needs!
We have a grilling basket similar to the first item on your link. It works great with things like fish and veggie strips - you can turn them all at once and there's no worrying about them falling through the grate.
__________________
GotGarlic is online now   Reply With Quote
Old 06-07-2007, 12:20 PM   #7
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I just realized I needed one when I was grilling some shrimp the other day....talk about getting a tong workout. WHEW!
__________________
Jeekinz is offline   Reply With Quote
Old 06-07-2007, 12:39 PM   #8
Senior Cook
 
SHAMALICIOUS's Avatar
 
Join Date: Feb 2006
Location: Scotland
Posts: 290
Use monkfish and make kebabs outta them, baste them with a chermoula marinade
__________________
SHAMALICIOUS is offline   Reply With Quote
Old 06-07-2007, 01:16 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Quote:
Originally Posted by Jeekinz
I just realized I needed one when I was grilling some shrimp the other day....talk about getting a tong workout. WHEW!
Another way to grill shrimp more easily is to thread them onto two skewers, putting both skewers through each shrimp - does that make sense? Then you can just flip them all at once.
__________________
GotGarlic is online now   Reply With Quote
Old 06-07-2007, 01:16 PM   #10
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
there are alot of fish that are really good grilled whole ..
i have done rockfish ..its out of this world ..
__________________

__________________
love2"Q" is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.