Save Some of Your Daily Calories and Throw Some Fish on the Grill
Hamburgers, hot dogs, chicken, and steak. These are what you’ll usually find on a barbecue grill. But fish is also a great choice for outdoor cooking. Although it can seem tricky at first, with a few simple tips, you’ll soon be an expert at cooking fish on the grill.
Fish cooks very quickly, so it is best to set your grill at medium to medium-low heat. If you are using charcoal, be sure to start your grill well ahead of time, to allow it to come to the right temperature.
For best results, use fish that is a uniform thickness. If one side is thicker than the other, it will not cook evenly. If you are grilling small pieces of fish, like shrimp or scallops, slide them onto skewers to keep them from falling through the grill. Wooden skewers should be soaked in water prior to using, so they won’t burn on the hot grill.
If the fish you are cooking is very thin or delicate, try using a hinged wire grill basket. This is also great for cooking whole fish.
Fish should be flipped only once. Otherwise you’ll risk breaking the fish apart.
If you will be marinating your fish, allow for at least one hour of marinating time, so the fish will be fully flavored. Keep your fish in the refrigerator during this time.
Fish is done when it flakes easily with a fork and is opaque inside. It should be cooked all the way through.
Shellfish, such as oysters or clams, can also be cooked on the grill. Place them over the hottest part of the grill and cook until the shells open. Discard any that do not open after about five minutes.
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