Share		Tell a Friend

There are many kinds of fish and seafood, and generally speaking, they are all relatively simple to grill. There are, however, some grilling tips that could make the difference between eating fish grilled to perfection, or just cooking fish that is edible, but not that good.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

The first thing you need to know is how to choose the right fish or seafood. Every kind of fish has its own taste and texture, and grilling the one you want at the time requires a little knowledge towards that taste and texture.

Choosing the right fish to grill:

The first thing you should know is that firm fish and seafood are the easiest to grill. The meatier and firmer they are, the better they hold together during the cooking and turning over during the grilling process.

Some of the firmer fish and include: swordfish, salmon, tuna, grouper, and squid.

Some medium-firm textured fish include: halibut, mackerel, monkfish, sea bass, red snapper, and mahi-mahi.

Many softer, or more tender fish work well on the grill also, but you have to keep a close eye on the fish and the heat of the grill while they cook. Some of the more tender fish include: striped bass, trout, and bluefish.

5 Tips to Prevent Sticking:

1) Use a brass-bristle brush to get a really clean cooking grate.

2) Coat the fish on all sides with a little oil before grilling.

3) Grilling fish usually require high heat in order to develop a caramelized crust between the flesh and the grate.

4) Show a lot of patience, and try to leave the fish alone. Caramelization happens faster when the fish stays in one place on the grate. Keep the grill lid closed as much as possible, and turn the fish only once.

5) Get your timing down. The first side of the fish that hits the grate will be the side you will look at on the plate. If you grill this side a few minutes longer than the other, it will release easier off the grate. It will also look great, as it will have perfect grill marks.

Doneness of Fish:

You should never overcook fish. Always get it off the grill before it starts to flake by itself. Perfectly cooked fish will have an internal temperature of 125-130 degrees, although that is tough to measure in filets or steaks. Visually, the fish should have an opaque look about it, and feel firm to the touch, but not falling apart.

As for shellfish, they don't flake, but they do turn an opaque, pearly white color at the center of the flesh when cooked properly. The only way you will know for sure how the center looks is when you cut into it, so it might be a good idea to plan and sacrifice a couple of pieces should they be undercooked. If they are done, the cook gets to eat them for a snack.

Follow these tips and you will soon be on your way to perfect grilling results for fish and other seafood.

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

TexasBarbeques.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

4 Tasty Grilled Pork Chop Recipes For Summer Barbecues by Shelly Hill
10 Simple Guidelines For Grilling Perfect Tasty Vegetables Outdoors by Stephen Kember
Baked Potato On A BBQ Grill - An Amazingly Delicious Meal by Darlyn Burkle
Coffee Marinated Ribs Recipe For the Oven and Grill by Mark Hester
Cooking Below the Blue Sky by Benedict Yossarian
Firecracker Lobster Cooked on the Grill by Richard Calvin Myers
Grilled Chicken Breasts and Grilled Potato Medley by Dale Klessig
Grilled Cornish Hen That Will Melt in Your Mouth by Richard Calvin Myers
Grilled Crab Cake Burgers by Billy Bristol
Grilled Hangar Steak With Roasted Shallot Port Demi Glace Recipe by Shelley Pogue
Grilled Pineapple - The Perfect End to Your Barbecue by Scott Carey
Grilled Pizza by Tim Sousa
Grilled Pork Loin Recipe and 2 More Delicious Grill Recipes by Lucille Green
Grilled Pork With Apricot Mustard Glaze Recipe by Tracy Falbe
Grilled Shrimp Kabobs by Mary Ann Allen
Grilling and Food Safety Tips to Prevent a Grilling Disaster by Billy Bristol
Grilling Beyond Hot Dogs and Hamburgers - Gourmet Foods You Can Make at Home by M. Stein
Grilling Fish - A Foolproof Guide From Start to Finish by Billy Bristol
Grilling Planks and the Pleasures of Planking by Billy Bristol
Grilling Shish Kabobs in the Backyard by Richard Calvin Myers
Grilling The Perfect Steak by Aaron Ralston
How Long to Cook Pork Chops on the Grill by Mary Ann Allen
How to Barbecue Vegetables and Have Great Results! by Jean-Louis Vosgien
How to Cook Grilled Tuna by Sarah Sandori
How To Grill A Great Steak - A Three Step Process by Nathan Pennington
How to Make the Best Marinated Grilled Shrimp by Beth Brawn
Indirect Grilling Methods Create Great Barbecue Eats by Billy Bristol
It's Grilling Time! by Karen M Ciancio
Lakeside Grill - Easy Dinner Recipes and Dinner Ideas For Family Fun by Julie Languille
Outdoor Grill Cooking Recipes - Prepare Only the Best by Lucille Green
Peach Smoked Pork Butt on the Grill by Richard Calvin Myers
Quick and Easy Steps For Grilling Perfect Corn on the Cob by Mark Hester
Tasty Grilled Venison Tenderloins by Richard Calvin Myers
The Basics of BBQ Grilling - From Start to Finish by Billy Bristol
The Ultimate Cheeseburger on a Grill by Richard Calvin Myers
Two Techniques to Grill Whole Chicken by Paul Yates

< Back to Grilled Recipes