![]() ![]() For help choosing, check out the Monterey Bay Aquarium Seafood Watch. Look for sustainable fish and seafood.Always let food sit for a few minutes before cutting into it when removing it from the grill.For additional flavor, place lemon or lime wedges on the grill and cook about 2 minutes per side the citrus will get nice grill marks and lend a slight smokiness when squeezed over fish or poultry.If using a marinade, remove the fish or meat from the marinade and brush the marinade on lightly throughout cooking.Use a wide spatula to gently flip the fish and then remove it from the grill.It will create a flare up and cause the fish or meat to burn. Never douse fish (or meat) with oil once it’s on the grill.If using wooden skewers for grilling always be sure to soak them in cold water for about 20 minutes before placing on the hot grill to prevent burning. ![]() When grilling shrimp, it’s best to spear them on 2 skewers so they will lay flat on the grill and cook uniformly.Or cook each type of fish and vegetables on separate skewers. If making fish kebobs make sure all the fish on the skewer is of uniform size and thickness. ![]() Grill uncovered for about 10 minutes per side (about 5 to 7 minutes per side for a 1 to 1 1/2 pound fish).
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