Chef Andrew Gruel’s Three Favorite Tips for Grilling Seafood
When it comes to grilling season, what foods comes to mind? Burgers? Hot Dogs? Ribs?
What about fish?
While the idea of grilling fish may sound a bit scary, we’ve tapped into Chef Andrew Gruel of Slapfish to share some easy ways to confidently cook fish on the grill. With these simple tricks, you’ll be impressing guests in no time.
Grill delicate fish over citrus slices
To gain the rich, sweet and smoky flavor a grill is best-known for, without losing your fish to the fiery pits below, try setting up a barrier between your fish and the grates by lining the hot grates with lemon, lime or orange slices. Not only does this protect the fish, but it adds a grilled citrus flavor to the fish.
Grill with 3 Zones of heat
Create 3 “zones” on the grill: Hot, Not-So-Hot and indirect heat; basically, this is a sear, slow cook and rest technique.
The problem most people make when grilling fish (which is very delicate) is they cook it entirely over direct high heat, which destroys the outside in an effort to cook the inside. Instead, the start over high heat to get those delicious char marks on the fish, then place the fish on the 2nd tier of the grill to smoke a touch (*tip: if you only have a grill with one layer, make a small platform with some aluminum to allow the fish to absorb the smoky flavor), and finish over low heat to retain moisture.
Use the grill like an oven for a one-stop-meal
Once you close the grill lid, it’s not dissimilar to an oven circulating heat (and tons of smoke). The beauty of this vessel is cooking your whole meal on one pan (or in foil).
Thinly slice vegetables, potatoes, citrus, add herbs and add to a loosely wrapped foil package. Add your favorite fish (Regal Springs Tilapia) and place on a grill with medium heat and cover. Allow the package to roast and grill and even simmer until tender (about 15 minutes). Place the package directly onto a platter and serve!
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