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Fish Grilling Info from Sam Cooks

GretlGretl Posts: 670
edited November -1 in EggHead Forum
This is an excerpt from a Sam Cooks Newsletter I just received from Sam Gugino, cookbook author of "Cooking to Beat the Clock." This issue of his online newsletter concerns Grilling, and this is what he has to say about seafood. Bear in mind, though, that he's not acquainted with the magic of the Big Green Egg.[p]

SEAFOOD[p]Fish - whether whole or cut into fillets - is becoming popular on the
grill. But not every fish is a good candidate for the coals. Meaty
fish such as swordfish, tuna, shark and monkfish are best, followed by
grouper, halibut, mahi mahi and salmon. Though I hate messing with
fish bones, they do keep fish moist and in one piece. So choose
steaks over fillets. And with fillets, keep the skin on.[p]Since fish have less fat than red meat, it is essential that the grill
surface be lubricated or that the fish brushed with oil, or both,
before grilling to prevent sticking. But don't overdo it or you'll
cause flare-ups. Putting the skin side down first also helps to
develop a firm outside crust. And be patient before turning the fish
over. Cooked fish will naturally ease off the grill when it's done on
one side.[p]Strong marinades obscure the delicate nature of fish, so steer clear
of seasonings such as sesame oil, garlic and rosemary. (Keep seafood
marinades light and short. No more than 30 minutes.) Heavy charring
also masks the subtle flavor of fish. Therefore, you should cook fish
at a lower temperature than red meat.[p]Knowing when fish is done is almost as tricky as getting poultry just
right, though underdone salmon is less hazardous than rare chicken
legs. For fillets or steaks, use the finger- poking method. When
pressed with your index finger, the fish should spring back. If the
flesh is mushy or leaves a permanent indentation, it's not yet done.
If it flakes, it's overdone.[p]Whole fish are a little trickier, though the finger poking method
still works. You can also cut and peek by slicing into the thickest
part of the fish and taking a look. Fish is done when it's opaque
rather than translucent. You can also use the so-called Canadian
method of 10 minutes per inch of fish measured at the thickest point.[p]Shellfish, with their delicate meat, require even more care on the
grill. Shrimp are a natural, the larger the better. Ditto for large
scallops and soft shell crabs. A few minutes on either side is all
you'll need for any of them, unless the shrimp are unusually large.
Mollusks such as oysters, clams and mussels are fun on the grill.
Just scrub the shells and put them on the grate. Remove them when
they open, discarding any that don't.[p]
(end of excerpt)

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