Grilling Fish to Perfection

Choosing the type of fish to be grilled depends on personal preferences. The more important thing to remember is that fish has a mild taste so subtle spices should be used to make sure that the marinade or the basting sauce will not overpower it. Choosing whole or fish meat fillets have its advantages. Fillet is easier to cook but it tends to be too delicate during grilling. On the other hand whole fish is easier to move around but it is more difficult to say if it is already cooked.

A spatula is needed for turning the fish over to prevent flaking. Fish tend to be very delicate once it is cooked that it would do no good to use a pair tongs for it. To avoid crumbling, the spatula can be slid underneath and be gently lifted up and turned over. Another spatula or another utensil can be held with the other hand to support the fish from falling off. It is important to remember that the grill has to have a non-stick surface or it would need to be basted in oil to prevent the fish from sticking to it. However, those who would prefer wrapping the fish with foil can simply turn it with a pair of tongs.

Fish cooks easily so it is ideal for quick meals, freshly-cooked servings for dinner parties and out-door cooking. Flavoring can be as simple as salt, pepper and lemon squeeze so there is no room for mistakes. Cooked fish meat appears opaque so if it is still partially transparent, it means it is not yet ready.