Grilling fish is an easy and delicious way to enjoy a healthy, flavorful meal. It’s also an incredibly versatile cooking method that can be used for all types of fish. Whether you’re grilling salmon, cod, or trout, the process is relatively simple and requires only a few basic ingredients. With just some oil, herbs, and spices, you can create mouthwatering dishes in no time!
Grilled fish makes for a great summertime meal as it’s quick to cook on the grill and can easily feed large groups of people. Plus, there are endless possibilities when it comes to seasoning your catch – from sweet glazes to zesty marinades – so you’ll never get bored with this classic dish. Get ready to fire up the grill and start cooking up some tasty grilled fish!
Seven Steps Tips for Grilling Fish
Grilling Fish according to the gospel of the Pit Boss, as told by the Apostle.
The crowds followed The Pit Boss on foot to the barbecue. When The Pit Boss looked up saw a large crowd, he had compassion on them and offered them beer and merriment. As evening approached, the disciples came to him and said, “This is a remote place, and it’s already getting late. Send the crowds away, so they can go to the villages and buy themselves some food.” The Pit Boss replied, “They do not need to go away. You give them something to eat.” “We have here only five loaves of bread and two fish,” they answered. “Bring them here to me,” he said.
The Pit Boss directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves and grilled the fishes. And the fishes were grilled perfectly and the people were well satisfied, and when the apostles collected the fish, there was not a piece left, because the Pit Boss had skillfully grilled those fish and the people had enjoyed it.
And the disciples asked the Pit Boss “How didst thou grill the fish with such skill?” And the Pit Boss Replied. ”There are many steps to enter heaven, but only seven are required for grilling fish. Listen and take heed my brothers.”
How to Grill Fish by the Pit Boss
1. Choose the Fish – Grilling fish is a test of both the fish and the griller. Choose not a fish that will wilt under the heat and intensity of the fire.
Some good choices are: halibut, tuna, swordfish, haddock, salmon, mahi-mahi, grouper. More delicate fish require a more delicate hand and more thorough preparation.
2. Prep the fish – Grilling fish is not only about placing the fish on the grill. One must first observe the rights and sacraments of preparation. A wet fish will not sear, thus you must prepare the fish by wrapping it in paper towels to absorb the excess moisture. You may also place the fish on a plate inside your refrigerator until your grill is ready.
4. Prepare the grill – The sacred rights of preparation include not only the fish, but also the grill. There are three such sacraments that must be followed. One – Clean the grill. A dirty grill will adhere to the fish. Two – Oil the grill. This will keep the fish from sticking. Three – Heat the Grill – A hot grill will sear the fish and lead to the salvation of the masses.
5. Cook the Fish – A hot to medium grill is appropriate for grilling fish. Place the fish skin-down (if there is skin) and let it sit. Toucheth not the fish until it is ready to be flipped! If the fish does not lift off the grate easily then the fish is not ready. If you feel resistance on your spatula, the fish is not ready.
6. Flip the Fish – When grilling fish one must be careful not to transgress when flipping. This is the moment when the fish is the most vulnerable. Use a thin wide spatula if you have one. Once the Pit Boss choose to use two spatulas for an especially wide fillet, and the Lord saw this and it was good.
7. Remove the Fish – Use an instant read thermometer to test the doneness of the grilling fish. Your fish will be ready at a temperature of 130 to 135 F. You may also look for the flesh to be tender, moist and opaque. A clear fish is not finished grilling.
Like any flesh of the birds of the air or the beasts of the land, after grilling the fish should be left to sit for a few minutes before blessing the meal and partaking. Enjoy the bounty of our Lord’s ocean and share it freely with your brothers and sisters.
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