Grilled fish is easy and fast to prepare
Grilling fish has the advantages of being fast, easy, nutritious and tasty.
Fish on the grill is easy, delicious, nutritious and fast. Fish it is high in omega-3 fats, vitamin D, protein and selenium and low in saturated fat. Fish is good for our waistlines too. According to the United States Department of Agriculture baked, broiled or grilled fish is less than 100 calories for a 3 ounce serving.
To make fish even more flavorful, it can be marinated. Marinate means to soak, immerse or submerge food in a marinade. A marinade is generally made up of three ingredients: an acid, like vinegar, lemon juice, tomato juice or wine and then some cooking oil and various spices. The acid in the marinade causes the fish tissue to break down and this tenderized the fish. When the tissue breaks down it holds more liquid and so the fish is juicier.
Too much acid or marinating fish too long can make it mushy. Marinate fish for only 30 to 60 minutes. Always marinate fish in the refrigerator. You can use food grade plastic bags to marinate your fish or you can also use food grade plastic, stainless steel or glass containers to marinate. If you want to use the marinade that the fish was soaked in as a sauce, you must boil it to destroy bacteria that could make you sick.
You can purchase fish whole or as steaks or fillets. Take some time and look over the fish when you buy it. Choose fish steaks or fillets that are the same thickness throughout, they will cook more evenly on the grill.
To keep fish from sticking to the grill, brush the cooking surface of your grill, or the fish, with a little oil, or do both. When you oil the fish you can sprinkle on some spices for added flavor. Lay the fish on the grill and let it cook. You can baste the fish while it is cooking with butter or oil to keep it moist.
Fillets are the most tender and can fall apart easier, so when you are ready to turn the fish on the grill be very gentle, flip it once and then leave it there until you take it off the grill. Steaks and whole fish hold together better.
Another easy way to grill fish is to wrap it in foil and then place it on the grill because the e foil seals in moisture. You can make it a whole meal by adding a variety of vegetables in the foil with the fish.
Fish is done cooking when it reaches 145 degrees Fahrenheit. Carefully put the thermometer in the thickest part of the fish. You may need to stick the thermometer into the fish from the side instead of the top so that enough of the thermometer stem is inserted into the fish to get an accurate reading. Fish flakes easily with a fork when it is done. If it is still shiny you know it isn’t done.
Enjoy fish on the grill for a fast, easy, delicious and nutritious part of your spring and summer meals and parties. Add some vegetables and fruits to round out your meal.