Throw That Fish on the Barbeque
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Food & Beverage > Recipes
Jun 27, 2007
stephfoster
Throw That Fish on the Barbeque
Summer is a great time to take advantage of your barbeque. But when you want to eat a little healthier, hamburgers, hot dogs and ribs just aren't going to cut it as barbeque fare. It's a good thing that fish can cook quite well on the barbeque too. One of the most important things you need to do before grilling fish is to thaw it out if it has been frozen. Frozen or partially frozen fish doesn't grill very well. It dries out excessively due to the added cooking time. When choosing fish for your barbeque, select thicker steaks. Thin fillets will cook very quickly, but turn out dry. Grilling technique matters. Your grate needs to be clean, or you can use a grilling pan. Oil it lightly so that the fish does not stick too much. Grill the fish about 4 inches from the coals. You want the fire to be moderately hot. Grill the fish for about 6-8 minutes per side. Do not close the cover as you cook your fish, as this traps too much of the smoke and makes the grilled flavor overwhelming. You can flip the fish halfway through the cooking time if you prefer. Do not flip it too early in the cooking, especially if you are cooking a relatively tender fillet. Let it cook long enough to develop a bit of a crust for stability. Fish is done cooking when it flakes easily. A good sauce or marinade is key to really great barbequed fish. You can experiment with the flavors and decide if spicy, sweet or other flavors suit your tastes best. One of the great things about marinades is that they are ideal for experimentation and creativity. So of course I will share a personal favorite. 1-1/2 pounds salmon fillets or steaks 1/2 cup olive oil 4 tbs soy sauce 4 tbs balsamic vinegar 3 tsp brown sugar 3 cloves minced garlic 1/2 tsp ground ginger crushed red pepper flakes to taste salt to taste Mix all ingredients except salmon in a bowl. Place salmon in a resealable plastic bag and pour mixture over it. Seal bag, squeezing all excess air out. Place in refrigerator and marinate for at least 30 minutes. Longer is better. Lightly oil the grate of your barbeque and grill for 4-6 minute per side, or until flakes easily with a fork. Some people like a lot more ginger, or perhaps a couple of teaspoons of crushed red pepper flakes. It just depends on how strong a flavor you are going for. This particular marinade works wonders with salmon, but you can certainly try it with other types of fish.
Stephanie Foster blogs at http://www.makehealthymeals.com/ about cooking healthy foods. For more seafood recipes, visit her site.
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