Various Fish Methods

When grilling, first remember to always line your grill pan with buttered foil, as this makes it easier to wash and prevents any fishy flavours from lingering in the pan. For domestic grills, always pre-heat them to their highest setting a good 10 minutes in advance. White fish needs to be brushed generously with melted butter and basted with more melted butter whilst cooking to prevent any dryness. This is something of a minefield to give timings for, because domestic grills vary so much, as do shelf-distances from the source of the heat, so bear this in mind when following these guidelines.

• whole sole or flounder, lemon sole or plaice weighing 10-12 oz – grill for 4-6 minutes each side.
• fillets of sole or plaice – 2-3 minutes each side.
• fish fillets and steaks weighing 6-8 oz – allow 5-6 minutes each side, flesh-side first, and have extra butter ready for basting during cooking.
• whole mackerel weighing 8-10 oz – make 3 diagonal scores on each side and, if you wish, tuck in a slice of lemon or lime, brush with melted butter and grill for 6-7 minutes each side.
• whole herring weighing 6-8 oz – score and butter as above and allow 4-5 minutes each side..

More tips on Grilling Seafood

A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder. Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket. Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook. Turn fish only once. (Flipping back and forth will break fish apart.) If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade. If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking. To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They’re done when the shell opens. Discard those that don’t open after about 5 minutes.

Grilled Balsamic Vegetables

Ingredients 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 clove garlic, minced 1/8 teaspoon salt 1/4 teaspoon ground black pepper 2 green or yellow sweet peppers, seeded and cut into quarters 4 3- to 4-ounce fresh portobello mushrooms 4 plum tomatoes, halved lengthwise

 

Directions

1. Combine vinegar, olive oil, garlic, salt, and ground pepper in a medium bowl. Add vegetables; toss gently to coat.

2. Place vegetables directly over medium coals for 8 to 10 minutes or until peppers and mushrooms are tender and tomatoes begin to soften, turning once.

New Orleans grilled Veggies

INGREDIENTS:

• 1/4 cup light olive oil
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• 2 zucchinis, cut into 1/2-inch slices
• 2 large white onions, sliced into 1/2-inch wedges
• 2 yellow squash, cut into 1/2-inch slices

DIRECTIONS:

1. In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.