Grilling Fish

Friday, August 6, 2010 @ 10:08 AM

Grilling fish on your Brinkmann grill can be a hard task. The main problem is the fish sticking to the grill, making it virtually impossible to flip without the fillet falling apart. Grilled fish is also very easy to overcook.

A few ways to avoid the falling apart factor:

1. Keep your grill grates cleaned & oiled. Make sure it’s hot. When you do flip the fish, make sure it is onto a clean & oiled section that has not already had a piece of fish on it. (you can also lightly oil the fish with spray or brush it on).

2. Buy yourself a perforated foil tray or metal sheet with holes in it. These have greater surface area, but still has holes for heat & smoke. Besides it’s easier to slide a spatula under the fish. You should still spray the sheet with a cooking spray and preheat it as well.

3. Buy yourself a fish hinged grilling basket. These come in a variety of sizes. You can cook a whole fish fillet in one if you like. Oil the baskets before placing the fish in. Set the handle and place on the grilling grate. When it is time to flip, you just flip the whole basket. Simple.

4. Use cedar or wood planks. There are many of these on the market nowadays & you can find other types of wood besides cedar. Alder & maple for instance. Soak the plank in water for an hour, preheat the grill, to 350-400 degrees. Place the plank in the grill & close the lid for 3 minutes. Flip the plank over & place your fish on the plank. Close the lid & cook until done. No flipping necessary.

5. Now, this is cheating, but I’ve done it countless times. The fish comes out perfect, every time, Get yourself a nice sheet of foil. Spray it with a little cooking spray. Place fish skin side down on the foil. Sprinkle with a little dill, or a dill lemon zest mixture. Slice some onion very thin. Slice a lemon, very thin. Put the slices all over the fish. Put in a couple of pats of butter. Sprinkle with a little more dill. Seal up the foil & place it on your pre heated grill. Cook 12-15 mins. Open & test for doneness. No fuss, no muss. No flipping required. Easy clean up. 9 times out of 10, the skin stays in the foil. The inside of the house doesn’t smell like fish. And best of all…the fish NEVER dries out.

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