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Basic Recipes: Grilled Fish
Just to clear up any division through common language problems that may arise, let me start by pointing out that 'to grill' in this context is the same as 'to broil' So it follows that my 'grill' is the same as your 'broiler', if you happen to be from the USA. I'm going to give you two methods, with the first being my preferred way. It's not always the best way, however, because it relies on the fish still having skin on at least one of its sides. This is an important point. If you intend to grill fillets of fish, buy them with the skin on. There is a layer of fat between skin and fillet that not only contains the healthy fish oils and nutrients you need, it also helps to prevent the fish from drying out as you cook it. For skinless fillets, use my second method. Method One
Remember, this is for whole fish or fillets with skin on one side. Using a sharp knife, make diagonal incisions in the fish to a depth of about half the thickness of the flesh. Do this on both sides of a whole fish and on the skinless side of a fillet. Season the fish lightly with salt and white pepper and brush both surface(s) with a little oil or melted butter. Dip both sides in flour to coat lightly and brush off any excess. This will help prevent the fish either burning or drying out. Have your grill at a medium to hot heat. Put fillets skin side down on a rack and lightly brush the tops with a little more oil or melted butter. Grill for about four minutes each side. Treat whole fish in a similar fashion but allow a slightly longer cooking time. They are done when the flesh lifts easily from the bone. Method Two
This is for skinless fillets, if that's what you have. Make the incisions in the flesh as above and brush with a little oil or butter, but do not use any flour. Lightly grease a grill pan and lay the fillets in it, then add enough water, or half and half water and wine, to come a third of the way up the fillets. Cook under a hot grill for 5 to 10 minutes* without turning. You will end up with a slightly crusted yet moist and succulent fillet. To check if it's cooked, try to part the flakes with a fork. If they will readily separate to about two thirds of their thickness, they are done. The fillets will finish off cooking by themselves through normal convection. Drain the fillets on kitchen paper before putting them on serving plates. *This seems like a wide margin, I know, but bear in mind that the thickness of the fillets will differ, and the bottom third will not start to cook until the water heats up. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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