Fabulous Fish - Big Y® World Class Market®

There are some special techniques to keep in mind when you’re cooking fish on the grill. Proper preparation is key! For a flawless grilled fish every time, follow our step-by-step guide:

• Before you place the rack on the grill, spray it with nonstick cooking spray and make sure it’s absolutely spotless.

Try this recipe for Grilled Tuna Steaks

• Most fish is best cooked over a medium-hot fire; make sure the grill has reached the desired temperature before placing the fish on the rack and that your fish has reached room temperature before cooking. Taking both of these steps will help ensure even cooking.

• Fish will continue to cook for a bit even after it is removed from the flame, so remember that while you can always throw an undercooked fillet back over the coals, there’s not much you can do once it’s overcooked.

• Some fish have a tendency to break apart when cooked on a grill. This can be avoided by not over-turning the fish — try not to turn it more than once.

• Allow fish to cook completely on one side before flipping it over. This will help create a sear barrier between the meat and the grill, making it easier for you to turn it.

• For particularly delicate types of fish, you can use a hinged grill basket to assist in cooking.

• Properly cooked fish will be moist and opaque. If it’s still shiny and translucent, it’s not done yet. It should be cooked to an internal temperature of 140°F.

• Start checking fish for doneness a few minutes before you think it’s ready. To test the inside, make a small slit with a sharp knife. A good rule of thumb is to cook fish for 4 to 5 minutes per 1/2 inch thickness.

• To help keep fish moist, brush or drizzle it with oil while it’s grilling.

• Add salt and other spices sparingly to your grilled seafood dishes before they come off the fire. Salting beforehand will draw moisture out of the fish as it’s cooking — save most of your seasoning for after you take the fish off the grill.