By Guest Blogger Andrew McMillan, CEO and President of The Stocked Pot and Company Cooking School
Its summer time—the perfect time to be outdoors and cooking on the grill! People are always asking us at The Stocked Pot and Company Cooking School for tips on cooking fish on the grill because fish has a reputation for being difficult to grill. Just the opposite! With the tips we have listed below you will feel confident in no time and will be enjoying one of the healthiest and most delicious foods you can prepare.
- Allow your fish to set first to bring up to room temperature before season and oiling it—this helps eliminate the possibility of sticking
- A general rule of thumb is that for each inch of fish you allow eight to ten minutes of grill time. So if you have a one inch fish, each side should be grilled for about 4 mins.
- Only flip the fish once while grilling—repeatedly turning and flipping will increase the chance of the fish breaking apart on the grill.
- The hardest part of grilling fish is knowing when it’s done. This is generally the trickiest part of grilling, but don’t worry. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it’s not done
- When the fish is ready, slide your spatula in between the area where the grill grate and flesh meet.
- If the fish was grilled skin off, do not force the piece of fish off the grill. Be patient and allow your fish to naturally release itself from the cooking grate—this is the indicator that the fish is done.
- Always remember to grill with your lid down—each time you open the lid you add additional cooking time.
- Also keep some fresh lemon juice and maybe some melted butter handy while you are grilling. You can brush this on as you grill to add flavor and keep the fish moist. (Plus, you can impress your guests with the steam and sizzle it generates!)
Try The Stocked Pot and Company Cooking School’s recipe below (and our grill tips!) and you will be grilling up a wonderful dinner for even the pickiest seafood lover at your table!
~ 4 4-ounce tuna steaks
~ 1/4 cup olive oil, plus 2 Tablespoons
~ 1/4 cup parsley, minced
~ 1/2 cup marinated roasted red peppers
~ 1/4 cup scallions, sliced thinly
~ 1/4 cup lemon juice
~ 2 tablespoons capers
~ 2 tablespoons fresh oregano, chopped
~ Salt and pepper to taste
Combine 1/2 cup olive oil with parsley, roasted peppers, scallions, 2 tablespoons lemon juice, capers, oregano, salt and pepper in a saucepan. Puree this mixture in a food processor until completely pureed, and set aside. Coat the tuna steaks with remaining olive oil and lemon juice. Preheat grill to hot. Place tuna steaks on oiled grill and cook for about 3 to 4 minutes per side or until done. Tuna steaks are done then the meat is opaque through the middle. Do not overcook tuna. Serve with red pepper sauce spooned over top.
Today’s Tasty Table is sponsored by The Stocked Pot and Company Cooking School. The Stocked Pot and Company Cooking School is located at 381 Jonestown Road in Winston-Salem. The Stocked Pot features a retail store, as well as a variety of fresh and exciting cooking classes and Team Building workshops. Visit them online at www.TheStockedPot.com for more information and a calendar of upcoming events, as well as and on Facebook HERE .