Grilling Guide: Fish

The nuance, variety, and major payoff of grilling your favorite undersea creature


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Grilling Guide: Fish If chicken is the blank canvas of grilled foods, fish must be the linen. Delicate, easily ruined, and needing a good eye and a knack for detail to use it well, fish is already unforgiving on the stove, where you have some control over things, but once you get it on the grill, well, it just moves to another level of difficulty altogether.

Grilling fish tests all of your culinary skills. You’ll have to be able to cook by eye—and keep in mind carry-over cooking—to achieve perfect results, while also using a gentle hand with seasonings to create a balanced flavor palette. When you manage to pull all of these elements together, however, you will be justly rewarded. Adding the nuances of grilled and smoke flavors to your fish recipes adds depth of flavor that stovetop cooking just can’t duplicate.

In general, since most fish are rather delicately flavored, simpler is better with grilled fish recipes. Don’t bury the fish under a mountain of seasonings, and don’t give up on a recipe if it doesn’t come out perfectly the first time. Working on your technique, so that you are highlighting the flavor of perfectly cooked fish with each recipe, is only the first step to perfect summer seafood grilling. Here are a few recipes to get you started.

Grilled Fish image via Shutterstock

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Comments

  • Snooth User: SM
    1097030 218

    An interesting post about cooking fish and pairing it with wines, good to see that Snooth is encouraging us all to eat more fish as its health benefits are practically unlimited.

    Regarding the fish/wine pairings I agree that all could work and you would do well, but I would possibly do the scallops with the Chenin Blanc (think Ken Forester Old Vines Stellenbosch).

    For the black cod a crisp, mineral Grenache Blanc would be a good pairing I think or possibly a Kremstal or Wachau Gruner Veltiner.

    Cheers!

    Solomon Mengeu

    May 25, 2013 at 10:48 AM


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