The fish has fine fleshy flakes that taste great when served with care. By grilling it, you can control the cooking temperature and how much involved you are in the cooking, so the fish doesn't overcook or crumble. Read on for three delicious grilled fish cooking methods: Slow Grilled Salmon, Crispy Tilapia Parmesan and Whole Grilled Fish.
Ingredients
Slow Grilled Salmon
- 2 - 4 salmon fillets
- Olive oil
- Sea salt
- 1 tablespoon fresh thyme, chopped
- Lemon slices
Parmesan Crispy Tilapia
- 453 grams talapia fillet, or fresh white fish
- 1/2 cup grated parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon olive oil
Whole Grilled Fish
- 907 grams-1.4 kg clean whole fish that has been scaled off (salmon, red snapper, or other fish according to your taste)
- Olive oil
- Salt and pepper
- 1 lemon thinly sliced in circles
Step
Method 1 of 4: Picking Fish
Step 1. Buy the fish the same day you want to cook it
Fish tastes best fresh, so plan to visit the market or fishmonger on the same day you want to prepare it for dinner.
Step 2. Choose healthy looking fish
If you are buying whole fish, choose fish with bright, clear eyes. Whether you buy whole fish or fillets, the skin should be bright and colorful.
Step 3. Smell the fish before buying it
The fish should not be too smelly; it should smell like fresh seawater.
Step 4. If possible, choose fish caught locally
Fish that have traveled long distances are usually frozen and then thawed before reaching local vendors. This type of fish will not be as fresh as fish caught in the local area.
Method 2 of 4: Slow Grilled Salmon
Step 1. Preheat the oven to 275 degrees
Line a glass container or metal pan with foil. Apply olive oil with the help of a brush.
Step 2. Clean the salmon fillets and dry them with a clean cloth or kitchen paper
Step 3. Place the salmon fillets in a container
Make sure the skin is facing down.
Step 4. Coat the fillets with olive oil
Squeeze the lemon juice over the fillets.
Step 5. Sprinkle the fillets with salt and fresh thyme
Step 6. Grill the fillets for about fifteen minutes
The fish is fully cooked when the light flesh in the center has become opaque.
- Be careful not to overcook the fish. Salmon will be tough and dry if it is overcooked.
- Test the fish for doneness by gently separating several layers of salmon with a fork. Meat will break down very easily if it is overcooked.
Step 7. Serve salmon fillet with lemon wedges
Method 3 of 4: Tilapia Crispy Parmesan
Step 1. Preheat the oven to 425 degrees
Line a glass container or metal pan with aluminum foil. Brush with olive oil using a brush.
Step 2. Wash the tilapia fillets and gently pat them dry with a clean cloth or kitchen paper
Step 3. Make a mixture of breadcrumbs, grated parmesan, butter, and oil in a bowl
Stir until evenly mixed.
Step 4. Place the tilapia fillets in the pan
Sprinkle with breadcrumb mixture.
Step 5. Grill the tilapia for about ten minutes
The fish is fully cooked when the meat is clear and the top is golden brown.
Method 4 of 4: Burning Whole Fish
Step 1. Preheat the oven to 400 degrees
Line a glass container or metal pan with foil. Brush the fish with olive oil.
Step 2. Clean the fish
Be careful when cleaning all fish cavities. Dry with kitchen paper.
Step 3. Cut the bottom of the fish's dorsal fin
Use a sharp knife to slice through the lower fins, then trace the underside of the fish's belly from head to tail with the knife. This incision will make the cavity of the fish exposed to the heat of the oven.
Step 4. Place the fish on the baking sheet
Drizzle the fish with olive oil, outside the fish and inside the cavity. Cover the entire body of the fish using your fingers.
Step 5. Season the Fish on the inside and outside with salt and pepper
Step 6. Cover the inside of the cavity with the lemon wedge
You need to put 4-5 slices of lemon into the fish slightly overlapping each other. Close the fish again.
Step 7. Grill the fish for thirty minutes
The fish is done when the meat on the inside has turned opaque and looks flaky, and the skin on the outside is crispy.
Step 8. Serve the Fish
Remove the skin and fins. Cut each side of the fish in half and serve.
- Whole grilled fish are often put on the table whole before being cut into pieces to serve.
- Be sure to tell family or guests in attendance that the fish still has bones.
Tips
- While whole fish may be able to be set aside several minutes after grilling without spoiling the final product, fillets tend to dry out and cool quickly. Be sure to serve the freshly cooked fish immediately after removing it from the oven.
- Small whole fish are generally enough for 1 serving. Serve 1 fish for each person plus 2 additional fish then cut off the head before serving. Allow guests to set aside the fish bones themselves.
Warning
- Some types of fish have high levels of mercury, and should not be eaten more than a few times a month. Tuna, for example, can be dangerous for pregnant women and children if consumed in large quantities. Visit https://americanpregnancy.org/pregnancyhealth/fishmercury.htm to find out which fish are the healthiest to eat.
- Small fish bones when choking can be very dangerous. Never serve bony fish to small children.
- Many fish species are on the verge of extinction due to overfishing. Visit https://www.fishonline.org/ to find out which types of fish are the most ethical to eat.
