Grilling Fish... - Tips & Tricks to Remember

Grilling fish is a great way to get a jump on a healthy meal. And serving with a generous portion of veggies and whole grains is a great way to ensure good nutrient intake as you enjoy loads of wonderful flavors. But knowing how to grill it properly can be a bit tricky at times, because it's not always easy to find the perfect balance of that not only maintains good texture, but that also builds full flavors in the finish. That said, there are a few things to consider when grilling a piece of fish, and we're here to help you learn how.

To start, it's important to understand that there are different types of fish, some that are naturally fatty, and others that are naturally flaky. Each of these types responds differently to the heat when cooked, so getting a basic knowledge of this can be crucial. Next its important to know the different heat stages within the cooking process; namely how to manage the heat, and when to move or pull your fish from said heat.

Understanding the heat can be critical to the finish of your fish. It can determine if the texture will be dry, flakey, or moist and well-seasoned with a hint of smoke and char.

Generally speaking, when seasoning the fish for the purpose of grilling, you'll want to add a little fat or oil into the process. What this does is helps to coat the fish slightly to create a barrier between the heat and the fish. This is important because as the oil heats against the grill grates, it helps to sear the flesh of the fish which allows it to retain moisture. Additionally, while searing the flesh of the fish, it can also help to keep it from sticking and tearing from the grill once it's time to move it. But we'll get more into that later.

Another good reason for adding a little oil is that it helps the seasonings to stick to the fish, and as the seasoning is sticking, the heat causes the seasonings to open up, and this in turn gives your fish great flavor. The longer the spices/seasonings sit onto the fish prior to cooking, the more flavor it will add in the end.

BUT... leaving spices on too long can also work against you. Spices that have a higher salt content tend to pull moisture out of most proteins and that causes the meat to coagulate slightly and become tougher as it sits. Because fish is typically a very lean protein, (having minimal fat), allowing the salt to set into the it for too long can cause it to lose most of its moisture, which when heated, will aid it in drying out, and in some cases become very salty, when we consider how the grill opens the flavors of the seasoning. That said, there are some fish varieties that do have a fattier texture, which will require less fat to be added. So, if possible, try not to use too much salt at the beginning when you season your fish, instead, leave room at the end of the cooking process and adjust the flavors as needed.

When seasoning fish, try not to add too much salt near the beginning of the cooking, as this can cause your fish to lose moisture and dry out during cooking. Instead, maybe try adding just a little salt to finish the fish just after cooking which will help to boost the flavor.

As a general rule of thumb, you want your fish to have a

certain thickness to it when choosing what pieces to grill. Obviously, flat pieces of fish wouldn't be the way to go as they are better suited for searing, sauteing, or En' Papillote cooking. When quick grilling fish, it is often best to cook it over a high heat source. The reason is that as the flesh of the fish sears, it begins to tighten to a point and pull away from the grill grate and this can be a good thing. However, this is also the space where lots of errors are most likely to occur if the fish is flipped or moved. The reason for this is that, sometimes with prolonged exposure to the heat, the fish begins to form a tight crust (also known as a grill mark) and begin to stick to the grill grates causing it to tear when it's pulled away when removed from the grill. To avoid this, try using your spatula or tongs to gently lift the fish around the edges, and work your way to the heavier portion of the cut so that it gets a good sear and pulls away easily.

As a word of caution, also try to be careful not to move it too soon before it gets good char marks. Moving it too soon can keep it from searing properly which in turn can cause it to lose additional moisture.

In short, the trick to grilling great fish, can be described as finding a BALANCE. One of knowing when to move or not to move the fish while on the heat, and another for knowing when to remove it completely so that it can rest and carry over to the proper finish without drying out. If you are cooking a larger piece of fish (like a side or a whole fish) or even if you have multiple small pieces, you'll still need to find that balance. The reason for doing this is so that you keep an eye on the thicker areas or pieces of the fish so that these do not over cook while the thinner areas don't get cooked enough. To help with this, you may find there is a need to reduce the intensity of the heat and allow the fish to cook a little slower. When getting started, it may seem complicated, getting comfortable with and fine tuning your techniques. And it may take a little time, but in the end, the flavors will be delicious, the meal will be healthier, and the results will be well worth it.

The size of the fish you're gilling can determine how much heat you'll need to cook it all the way through.

Points to Remember

• Unless you're using a fatty piece of fish (such as Salmon or Mackerel etc.) add a little oil to it while you're seasoning it.

• Understand which heat best fists the size and texture of your fish and know when to pull it from the heat to allow it to rest and carry-over-cook to achieve that perfect finish.

• Take time to identify and explore the different heat zones on your grill so you will know which ones to use to get best result.

• And above all, remember to enjoy the journey as you work your way forward, creating signature flavors and adding your personal signature to the plate!