Beginners Guide to Grilling Fish

Interview with Trevor Coates,

Farmington Woods Executive Chef

Hi Trevor,

I’m pretty comfortable at the grill with meat and poultry, but I’m out to sea when it comes to grilling fish.  Can I ask you a few questions?

-Floundering

Dear Floundering,

If I haddock quarter for every time I’ve been asked this, I’d be a rich man.  Fire away!

What types of fish or seafood are the surest successes for the novice griller?

          The more delicate the fish, the harder it is to handle.  I suggest starting with a thicker, sturdier variety like swordfish, tuna, mahi mahi or Mako shark. 

          Shrimp are very easy to grill as long as you are careful not to lose them between the grates.

          Salmon, snapper, sea bass are also good grilling fish; but remember, the more they are cooked, the easier they will fall apart.

          More delicate fish, like sole, flounder, bluefish and trout are tougher to grill, and may be better to steam or bake.  Alternatively, you can start them on the grill to get a nice mark and flavor, and then finish them in the oven, if you are afraid they may fall apart.

How do I know when the grill is ready?

          Usually you want to start with a very hot grill.  You should only be able to keep your hand over the grill for a second or two before you feel like the heat will burn you.

          After a gas grill is on for 5 to 10 minutes it is usually ready to go.

          With charcoal, you want to wait until most of the coals turn from black to white.

          You never want to put (any type of) food onto a cold grill. This can cause it to stick to the grill and make a mess. 

Are there any tools that are ‘musts’ grilling fish? 

          Tongs and a spatula.  Most chefs would argue that these are all you need. I don’t like the longer grill tongs because they are harder to control.  You can use tongs to pick up and flip the more solid pieces of fish like swordfish.  Use the spatula, or tongs and spatula in unison, for more delicate fish like salmon.  The more the fish cooks, the more delicate it becomes, so a steady hand and finesse are always important.

          Some people prefer to use a fish basket to make sure they don’t lose most of the main course through the gill.

          Skewers are helpful for small entrees like shrimp or scallops.  You can get a whole meal on a skewer, and it makes a nice presentation.

What’s the most important thing to remember when grilling fish or seafood?

          Seasoning. Everything that touches the grill should be seasoned with at least salt and pepper. 

          Use oil or cooking spray.  Fish has a tendency to stick to a grill, especially if it is not hot enough as mentioned above.  I tend to use a nice cooking spray, used liberally on the grill and the fish.  You can also use your favorite cooking oil, but be careful not to use too much because it can drip on the grill and cause flare ups which will put soot on the fish and leave a burnt oil flavor.  Olive oil has a lower smoking point than a vegetable or canola oil, so it isn’t always the best for high heat cooking.  Before using oil or spray you should make sure the fish is dry by patting it with a paper towel, a wet fish will stick to the grill.

          Don’t play with it too much.  This goes for anything you are grilling. Resist the urge to constantly lift it, check it, turn it and flip it.  Wait until you see the sides of the fish starting to turn color before you attempt to turn it. 

          Common sense goes a long way.  If something doesn’t look right, it probably isn’t.  You may need to change the temperature or the position on the grill you are using, if something seems to be getting burnt before the inside will be cooked.  If the grill is flaring up under the piece of fish, you should move it to a new spot on the grill.

Should I leave the skin on or take it off before grilling? 

          Cooking with the skin on can tend to add a stronger fish flavor, which some people enjoy, so that is purely a personal choice. 

          Some skin is edible and, when crispy, can be quite flavorful, like salmon or trout. Some skin is not edible like swordfish, tuna or shark.  You can eat it, but you probably won’t enjoy it.

          The good news is that, once the skin is cooked is usually can be removed from the fish very easily.   Skinning a piece of fish can be tricky if you don’t have any experience with it.

Why would you choose to steam fish on a grill?

The foil method always is pretty failsafe.  You would choose to do this for fish that may be too delicate to grill directly.

How can you tell when the fish is done?

          This depends on the type of fish you are cooking.  Most fish changes color when fully cooked.  It should turn from translucent to opaque and not have any of the original color it had when raw.  You can always ask the people in the fish department or look online if you are not sure.

          Some fish is prepared and enjoyed undercooked.  Tuna is eaten almost raw by many.  Salmon is also acceptable to eat when rare or medium rare. 

          Other fish like cod, swordfish, sole, bass, trout and shrimp should be fully cooked. 

Does fish have to ‘rest’ before serving?

No, fish is best when it is served hot and straight from the grill.  Try to time the other food you are preparing to be done at the same time, or a little before the fish, so everything can be served at once and the fish is at its peak.  The longer fish sits, the more of its moisture is lost.  It can get cold and dry very quickly.

I hope that helps.  I could have gone on; but, as Marlin Brando said, “Brevity is the sole of wit.”

Trevor

Well, I was expecting some more creative whiting; but overall, Cod, this was good.  Eely good.  It’s no fluke that you are a Chef.  That advice was just what I needed.  Now I’ll have to take some time and mullet over.  Thanks so much.

Rescued at Sea

Farmington Woods is a gated, full-amenity community of over 1,000 condominiums in Farmington and Avon, positioned around a Championship Golf Course and Clubhouse.  Membership in the Golf Club and the Banquet facilities are open to the public.  For more information, go to their website at farmingtonwoods.com.