Whole grilled snapper3/28/2023 I source my fish from Fulton Fish Market – it’s shipped fresh from New York and is premium quality. You can also use Dorade or Bronzini, too. The pinkish hue of the skin is also more appetizing for many folks than grey skinned fish. It’s a great size for grilling and has a clean, fresh taste without being “fishy”. My absolutely favourite fish to grill whole is Red Snapper. You can read more about how to set up your grill for two zone cooking here. You start by using the hot side to sear the fish, then move it to the cool side to finish cooking without burning the skin. Basically, the idea of a two zone grill is to only have the heat on one side. Your food and tastebuds deserve it and it’s NOT difficult at all. ![]() You can create this on both a charcoal and gas grill, but honestly, please cook over charcoal. Your grill will need to be set up with two distinct zones for cooking – hot and cold. So just use caution, short burst of spray, and keep your eyebrows removed from the action. Obviously, you will need to exercise a little caution when spraying pressurized oil near charcoal! If you’ve not done it before, it’s pretty much the same as spraying any aerosol directly in front of a lighter – you will get massive (although brief) flame flareups. And I don’t just do it once – but every time I plan on moving or flipping the fish. I coat the fish in olive oil to start, then spray both the side of fish AND the section of grill grate I am about to flip on to. Lubricating with plenty of oil lessens that risk. The biggest peril of grilling fish is having it cling to the grill, and tearing the delicate flesh. There are other methods that involve special tools or very specific steps that may or may not work, but this is the most foolproof one I have come across. Honestly, the secret hero of grilling whole fish (aside from starting with a lovely raw product) is spray oil. Don’t be shy, just dig in! And don’t forget to eat that amazing cheek meat, too. My favorite way to devour the finished product is to serve it up on a platter and stand around with some cold beers. ![]() And you still end up with that phenomenal grilled flavor. And of course, whole fish is going to grill better than thin filets.Īs a bonus, keeping the fish gutted but whole allows you to both crisp the skin up, and introduce aromatic herbs and citrus by stuffing the cavity. Big shrimp are going to grill better than teeny ones. It’s MUCH easier to cook a 2″ thick steak perfectly than it is to nail a thin cut one. Or perhaps that should be phrased as, the lower your chances of messing it up. There’s a general rule in barbecue and grilling that the thicker the protein, the easier it is to cook. Print Recipe This rustic approach actually protects the delicate meat during cooking for a juicier result.
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