Shrimp Grilling Recipes The Easy Way

When Grilling Fish, it should be grilled with high, indirect heat. It is best to select a denser fish when grilling, and to keep it from crumbling. Also, try to flip the fish only once during grilling as an additional measure to keep the fish steak whole.

Another option is to cook your fish on wood. When you cook on a wood fish board, you do not flip the fish because it cooks indirectly. Once your fish is prepared, oiled on one side and seasoned, you need to place the fish board and fish directly on the grill. You can baste the fish during cooking but do not use anything flammable. The board should be over a low fire so as not to ignite.






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Poached Fish

3 cups water
1 cup white wine
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout filet
1 lemon, sliced

Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part.

Remove fish; set aside and keep warm. Strain poaching liquid and return to pot; bring to boil and reduce by half.

Serve fish with reduced poaching liquid and sliced lemon.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* Use fresh fish, it is easier to work with than frozen fish.
* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* A parsley and walnut pesto is very good with sea bass.
* Fish sticks to the grill very easily, so proper lubrication is essential.