There are easy ways to
barbecue fish. You do not always need foil paper, or special tools. Cleaning up is fast also, with nothing to toss away, or wash.
- Fillet fish and make sure you get rid of all the bones.
- Leave the skin and scales on the side after you remove it from the fish.
- Prepare your flavorings. Heat the grill until it is medium hot.
- Place the fish fillets back on top of the skin, scales down across the grill (this will help keep your fish from sticking to the grill).
- Apply the butter mixture with spoon or brush covering the entire fish.
- Cook it on the grill until the meat has turned white.
- Test for doneness by poking the tip of a knife into the center of the flesh. If it is opaque, then it is done. Do not worry about the scales and skin, the meat will come right out of that with little or no effort.
- Remove the fish from the grill as soon as the inside turns opaque.
- Another way to test for doneness is to stick a small metal skewer into the thickest part of the fish for about 10 seconds and then touch the end of the skewer. If it is still cool, the fish isn't cooked enough; if it is warm (but not hot) the fish should be just right.
- If you are using fillets that still have the skin on, you can simply cook these skin side down on a lightly oiled grill. The skin will be easy to remove when the fish is cooked.
- For flavoring: you can either use dry herbs and spices or an alternate method which is
a. melt 1-2 sticks (depending on how much fish you have) of unsalted butter
b. add two cloves of garlic and one half diced onion
c. add your favorite season-all and some fresh cracked pepper
d. saute until flavors have blended. - Try serving with
2 Tomato & Coriander (Cilantro) Salsa:
2 Beefsteak Tomatoes, de-seeded and finely chopped,
2 Medium Red Onions, finely chopped,
Juice of 2 Limes,
2 Tabsp Honey,
2 Tabsp Fresh Coriander/Cilantro, chopped,
Salt & Pepper. Mix all the ingredients together and serve. - To add a light smoke flavor to your fish, you may want to consider Golden Alder chips or chunks for white fish or Norther White Cedar for salmon. For charcoal, toss a handful of chips directly on the coals just before adding the fish. For gas grills, place chunks on grilling surface. When they start to smoke, add the fis
