Grill fish

Fish are good source of high-quality proteins, vitamin D. Moreover, fish has less fat than pork and beef. Grilled fish has flavor taste and ample nutrition. Now, this recipe is to teach you grill fish.

grilled fish

Directions

1. Clean the fish. Then wipe up the fish dry with paper towels, and transfer to a large plate in the refrigerator until your grill is ready. If the fish is wet, it will steam not sear.

2. Prepare to heat the grill. You can buy grill tools in yrymht.com. Gently immerse a tissue in the oil; hold the ball with a pair of pliers and wipe the grate. Continue to wipe the grate with an oiled paper towel and re-dip the towel between the applications until the grate is black and shiny, about 5 to 10 times.

3. Lubricating the grate is not an end - it is applied to the grate with oil, just as you do with a cast iron pan. Due to the high temperature of the grate, the oil polymerizes to form a layer that helps prevent the protein in the fish from adhering to the metal. When cooking fine seafood, we recommend wiping the grate multiple times to form a coating to ensure your fish won't stick.

4. Smear the sides of the fish with a thin vegetable oil.

5. Season with salt and pepper.

6. Place the fish skin side down and place the slats diagonally.

7. Reduce the heat to medium, cover the grill, and cook without moving the fish until the skin is brown on the side, clearly marked, and crisp, 2 to 4 minutes.

8. Try to lift the fish gently with a spatula after 2 minutes; if it does not cleanly lift the grill, continue cooking, check every 30 seconds until it is released.

9. Turn the fish to the second side with 2 scrapers.

10. Cover the grill and cook until the center of the fillet is opaque, then register 125 degrees on the instant reading thermometer and extend it for another 3 to 7 minutes. (This technique is best for salmon fillets, but it is also suitable for any thick, solid white fish including red snapper, grouper, halibut and mackerel. Cook white fish to 140 degrees for up to 2 minutes on each side. )