Memorial Day and Summer grilling season is right around the corner!
Most folks are comfortable with grilling burgers, steaks, and hot dogs, but fish…we’ve heard time and time again how daunting it can be!
It’s time to give it another try! Whether you’re attempting to grill salmon, redfish, or another type of fish on the grill at home, try these 7 tips from Tricky Fish, the best bar and restaurant near me:
1. Seal in the Moisture
One of the things that makes fish more difficult to cook is that it loses moisture more quickly than many other types of meat. That being said, it’s important to coat your fish with oil prior to cooking. This seals in the moisture and allows for the juiciest grilled fish.
2. Go Easy on the Marinade
Marinades are designed to penetrate the meat and begin to breakdown the fats, allowing for more tenderness with each bite. When it comes to fish though, they are naturally very flaky to begin with! That being said, limit marinades to a few hours before cooking vs. overnight or other extended periods of time.
3. Preheating is a Must
When grilling fish, it’s imperative that you start with a nice, hot grill like we do at our bar and restaurant near me. Why? 2 reasons: 1) It prevents the fish from sticking to the grate and 2) it allows the fish to cook more quickly, preventing it from drying out. Aim for somewhere around 400-500 degrees Fahrenheit before grilling your fish.
4. Don’t Flip Too Early – or Often
It’s tempting to check your fish often and flip early. Resist the urge! If your grill is properly preheated and your fish is done on one side, then it will naturally separate itself from the grate, allowing for a smooth transition to the other side – and keeping your fish intact. Over flipping – or flipping too early – can cause the fish to stick, break, or dry out.
5. Close the Lid
Think of your grill as an oven. When you’re cooking your fish, close the lid and allow the top side to begin cooking while the bottom side sears. Plus, this allows for a shorter cooking time to finish off your fish after flipping.
6. Use Foil to Your Advantage
Thicker, more dense fish varieties – like salmon or tuna – hold up well on the grill. If you’re working with a more delicate type of fish or a thinner cut, then you can always wrap the fish in foil before placing on the grill – or use the foil as a barrier between the grate and the fish to prevent sticking. (Just be sure to oil the foil first so it doesn’t stick to the foil!)
7. Give it a Rest
As with all meats, give your fish a couple minutes to rest before serving. This allows just enough time to redistribute the juices throughout your fish and create the most flavorful bites of fish.
Worried about grilling your own fish? You always have Tricky Fish to fall back on! Join us for our delicious grilled Salmon, Redfish, Mahi, Tilapia, and more. Our bar and restaurant near me is available for dine-in, takeout, and delivery in Richardson and Fort Worth, Texas.
Happy Memorial Day from your friends at Tricky Fish!