samedi 30 juin 2018
5 Methods For Grilling Fish That Will Earn You the Title "Grill Master of Summer"
From hot dogs to halloumi and wild leeks to watermelon, just about every provision can be made more delicious on the grill. My recent obsession is fish; a short trip to the grill takes its delicate flavor profile for a wild ride, imparting a char and an intoxicatingly smoky aroma that can't be replicated. Another reason to love fish on the 'cue: the versatile protein also works well in an extensive range of preparations. Here are five of my favorite methods:
- Grill it whole. If you're new to grilling seafood, it doesn't get much easier than grilling a whole fish. Anoint it with oil, sprinkle it with salt, and toss it on the grill. Once cooked, all it needs is a sprinkling (if that) of herbs and a squeeze of lemon.
- Grill a bunch of smaller, sustainable fish. Yes, that'd be heads, tails, and all. Serve it simply with flaky Maldon sea salt and lemon juice. Here's a step-by-step for how to do it the Spanish way.
- Shape patties for burgers. Pulse a firm-fleshed, meaty fish (such as salmon or tuna) in a food processor, then season it with salt and pepper. Pack the ground fish into a mold, then grill it until it's cooked through and serve it between burger buns.
- Grill the fish in a packet. This method will yield similar effects to the healthy French en papillote preparation, except you'll want to wrap the fish in foil rather than parchment packets to prevent burning.
- Use a cedar plank. Cooking on a cedar plank will impart even more dimension to the flavor of grilled fish. Purchase inexpensive, aromatic cedar planks, presoak them to avoid smoking, then cook the fish over a closed grill for extra earthiness.
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