A Step By Step Guide To Having A Perfect Homemade Grilled Fish

If you are one of those people that regularly spend time grilling burgers and meat, chances are you are tired of the regular. You are not alone and that is why you may want to try grilling a whole fish, next time you decide to make barbecues.

Grilled Fish is not only impressive and delicious, but they are way easier to cook than you think, especially if you follow the Spanish Basque style. This method works well with red snap­per, branzino, mackerel, trout, sea bass, or what­ever type of fish you decide to use.

Here is a step by step guide to being a fish grill master.

Order The Right Fish
When you buy whole fish, make sure it has clear eyes and firm flesh. These are the hallmarks of freshness. Then ask the fishmonger or seller to have the fish gutted, scaled, and definned. Except you enjoy doing it yourself, it is best you leave this chore for the professionals.

Get A Basket
Fish skin tends to stick to grill grates. A basket solves that problem, as it allows you to cook over gentler heat and flip the fish, all while keeping the skin intact and steaming the insides tender.

Your basket should be stainless steel or completely made of uncoated metal. This is essential, as using any other material like a melting plastic handle will distract you from your mission.

Give The Fish A Last Swim
You can quickly brine the whole fish for fresher flavour and juicier meat. In a large bowl or pot, mix 5 cups of cold water and ½ cup salt. Submerge the fish for 5 to 10 minutes, tops. Pat it dry. Then oil and liberally season it with salt inside and out.

Flip Like A Pro
The beauty of the basket is that while you continually worry about how the fish is doing, the basket helps to reward you. You can flip the basket every three minutes and end up with a fish that is more evenly cooked than if you had left it undisturbed.

Grill it until it is cooked through and browned in spots. That should take about 12 minutes. The flesh should be firm when you poke it.

Allow It Rest
When the fish is done, remove it from the grill, place it on a warm plate, and just let it sit for a while. Resting whole fish is as good an idea as resting meat. At this point, the gelatins that are about to congeal again and those staying inside your fish are going to provide suppleness and extra moistness.

Dress it up
You already know to stuff the fish cavity with lemon and herbs. To have the best finishing touch, turn to a simple sauce. In a cold pan, add a slick of olive oil and a few cloves of minced garlic. Heat on medium heat until golden, remove, add a fistful of chopped fresh parsley, and then spread it over the fish. Serve with lemon wedges.

The post A Step By Step Guide To Having A Perfect Homemade Grilled Fish appeared first on 360Nobs.com.