Lose the Fear of Grilling Fish
Fish is a light, delicious and incredibly nutritious part of most paleo diets, and while it can be a real treat to enjoy a great piece of fish, it can be difficult to cook on the grill, because it is often so much more delicate than a steak or other piece of meat. Most of us have had an experience where the fish has burned or become stuck to the grill, but when a few simple tips are followed it can be easy to enjoy a perfectly prepared piece of fish.
Typically, fish that comes in thick, steak form is best for grilling. This would include tuna, swordfish, salmon and mahi-mahi. These steak-like fish are more durable on the grill than more delicate fish, such as catfish, tilapia, sole and flounder. If you are going to cook these fish on the grill, it’s best to use a wire grilling basket or place them in a foil wrapper prior to cooking. Although it can be intimidating, whole fish also work well on the grill, when done correctly. Whole fish that do well grilled included trout, red snapper and striped bass. Whole fish can make a great addition to your paleo diet, and if done correctly preparing them on the grill shouldn’t be an intimidating task.
The key secret to grilling great fish is to get your grill as hot as you can make it, and immediately sear the fish as soon as it hits the grill, which will seal in the natural juices. By placing the fish on an incredibly hot grill you’re also going to have fish that’s less likely to stick to the grill, and it will be easier to flip during the cooking process.
If you are going to grill a more delicate fish, it’s best to do so in a foil packet. A foil packet is actually very simple to make- simply lay the fish on a piece of foil and create a sealed tent over the fish. This is also great because you can add any vegetables that you’ll be eating with your meal to the foil as well.
When grilling fish, do not remove the skin before placing it on the grill for the best results. Also, begin grilling on the skin side first. The skin will prevent your fish from falling apart during cooking, and also becomes crispy during grilling. Beginning the grilling process on the skin side first will help keep your fish from curling. Since fish does tend to stick to grills easily, it’s also a good idea to oil the grates prior to cooking. Add oil to the grill when it is pre-heated, right before you add the fish.
A good rule of thumb regarding grilling time for fish is 8 minutes per inch of thickness of the fish. If you’re preparing a whole fish, a good guideline is 10 minutes per inch. Fish should be flaky when touched with a fork, if it’s done properly, and when grilling fish, it’s better to err on the side of less done than more done.
Most paleo diet followers enjoy fish as part of their diets, but grilling can be intimidating. Following these easy tips can give you a great result every time you prepare your favorite type of fish.