How to grill a whole fish than a professional (it's easier than you think)

Today it marks the last phase in my endeavor to cook as many people as possible at home – at least currently … Bwahahahahahahahahaha!

The beauty of cooking the whole fish is that it is one of the simplest things to do in the world. This is one of the best ways to guarantee to get fresh fish, as signs of freshness are much more obvious on a whole fish than a fillet. In addition, this is usually cheaper, even if you take into account the weight of the bones and the head.

Nothing beats in terms of absolute lightness Whole fish roast: As simple as throwing it in the oven. (And now that I have shown you how to Serve a cooked whole fish Without wearing bits, you don't have to be afraid at all!) But in terms of taste, I have to say that the grilled whole fish is my favorite. This dry, intense grill heat causes miracles on the skin, which is crisp and cracked. And cooked hardwood coal adds the extra dimension of the taste.

But I have to admit that grilling a whole fish is a bit harder than roasting, mainly because if the fish stick to the grill, things can be a bit messy. Still, as long as you know some key tricks, you should not cause trouble. Here is what you need to know to become a halgrilling master soon.

Do you need a fish-grilling gizmo or not?

The first question is whether or not to use one of these fish-grille baskets. I tested it in both directions, and the answer is that it is up to you because it will not make a mistake with a silent basket, but you do not need to get a fish successfully grilling.

The good thing in the basket is that the rotation of fish is crazy on the grill and keeps it all right, which can be useful if you have filled the cavity with aromas and fears they will leak.

But this is also another equipment that can be to be purchased, stored and cleaned. The basket can also take up an additional space for the grill, so if you try to cook more than one thing at a time, it can pick up some valuable barbecue real estate. And the truth is, if you know the following tricks for fish grilling, they don't really need to be used.

Step 1: Prepare fish and grilling

The first thing you need to do is grilling fish when you are ready for fish and grill. I like to set up the grill dual -zone grillingI have the opportunity to move the fish from the warmer area of ​​the grill to a cooler, depending on the cooking. Generally speaking, starting a higher heat surface of the grill is better for the whole fish as Just like in a panFish skin is less likely to stick to a very hot surface. But if it's a big fish and I find that the skin is nicely charged, but the fish are not completely crossed, then I want me to move to the cooler side to finish cooking without burning the skin.

The next thing is Clean and oil The grill is thoroughly grated. This is a step that is encouraged to all grill, but in the case of fish, the fish is more delicious, more likely to break when it sticks to the grill and a dirty, non-oiled grill is much more likely to stick to fish than a flame-to-air, clean, oiled.

Finally, I like to prepare my fish by approx. I take it out of the refrigerator 20 or 30 minutes before cooking to get to room temperature. Condensation is more likely to be formed on the skin of the icy-cold fish and wet fish are more likely to stick to the grill. Once the fish have lost the cold of the ice box, I dry thoroughly to remove excess moisture on the skin, fill the cavity with aromatics and season with salt and pepper. Then I rub the whole thing with the oil to prevent the attachment.

Step 2: Set the fish to the grill

After preheating the grid, cleaned and oiled the grid and prepared the fish, it's time to cook. In the picture above, he notices that I have put the fish at an angle of 45 ° to the grill. This is a habit that is held from my restaurant days – this is the secret to get nice crossing grill on fish, assuming it is 90 ° to complete the cross -section.

*In the pictures below, you also notice that I haven't done the 90 ° turn and I never got my cross -section on the fish. The reason for this is that by the time the fish were released from the grill, they were ready to turn, and I deal with perfectly cooked fish than perfectly crossed fish.

I also place the back (rear) side of the fish closer to the hot carbon as it is a thicker part of the fish and goes to the longest cooking.

Step 3: Time to turn

If you know when to turn the fish a little guessing game. Generally speaking, I wait for the skin to be browned before trying to reverse.

When I am ready to try to reverse the fish, I use a trick I learned from Fish Master and Dave Pasternack chef, formerly New York City, ESCA. Most people try to turn a fish on the grill with a spatula, but this is asking for a problem: the spatula must slip under the fish, and if the fish insists at all, they will not know until they worsen it. Others use pliers, but I find that they are more likely to treat a fish with them.

Instead, Pasternack taught a carving fork. If you insert your teeth through the grill, you can try to lift the fish from below. If you resist, stop trying and let them cook for a longer period of time until the skin is released. When you're ready, the fish will rise. If you are well prepared for the grill and fish and waited for a long time, Fish will not stick toOr

Preparing to try the elevator.

Will it work?

Yes!

After I found that the fish are ready to roll, I place the spatula on the remote side to catch and then finish the turn. I relieve the spatula to the grill on the other side.

Then you just have to wait for you to move. Ready when instant reading thermometer included in the thicker section approx. Register 135 ° F (57 ° C). Again, if you think the skin becomes too brown before the fish are cooked, just use the carving fork to lift it and move it to the cooler part of the grill.

Step 4: Serve

After being ready, let the fish rest for about five minutes then follow the follow -up My instructions hereOr

As for the serving, you can eat the fish as it is, with just a lemon and/or a sifting olive oil. Or you can serve it with a spice, such as this olive-Tomato compote that I have beaten.

July 2014

Cooking method
(Keep on the screen awake)

For the sauce:

• 5 ounce Oil-dried olive, cheeky (about 1 cup)

• 1/2 cup (120 g) Kalamatascanned

• 1/2 cup (120 ml) virgin extra olive oil

• 2 medium clove garlic

• 2 whole peeled plum tomatoes A box ground

• 1 teaspoon minced fresh oregano

• Freshly ground black pepper

To the fish:

• 4 (1 pound; 450 g) a whole white -sized fish such as sea ​​perchTo European bassor dustysized and gutted

• Kosher salt And fresh ground black pepper

• Lemon slicespeeled garlic clovepeeled ginger slicesfresh oreganand Fresh parsleyFor the filling

• Extra virgin olive oilfor rubbing and sifting

• Minced parsleythe garnish

• Lemon wedgesTo serve

1. For the sauce: In a food processor, combine both types of olives, olive oil and garlic and constantly form a coarse paste. Stir in tomatoes and oregano and season with black pepper. Set aside.

2. To the fish: About 30 minutes before grilling, remove the fish from the refrigerator and let it be placed to room temperature. Light 1 chimney full of charcoal. When all the charcoal illuminates and covered with gray ash, pour out and arrange it with carbon. Set the cooking grid in place, cover the grill and let it preheat for 5 minutes. Clean and oil Grilling grill.

3. Grab the fish thoroughly with paper towels. Widen with salt and pepper outside. Fill fish cavities with lemon, garlic, ginger and herbs. Rub the fish with olive oil.

4. Place the fish on the hot side of the grid and cook until the lower sides are browned, approx. 5 minutes. With a carving fork, insert the teeth under the grill and fish. Try to raise the fish from below carefully; If you resist, let cook for another minute and try again. When the fish rise easily from the barbecue, turn to the other side and cook until the instant reading thermometer inserted into the thicker section of 57 ° C (57 ° C) records 135 ° F; If the skin starts shit before the fish are cooked, move the fish to the cooler side of the grill to finish cooking. Allow to rest for 5 minutes.

5. Carve fish and move the fillets on a plate. Top with olive compote and minced parsley. Serve with lemon wedges.

Special equipment

CuisineTo gridTo chimney If you use a charcoal, carved fork, instant reading thermometer

Make-Head and Storage

The residue can be cooled in an airtight container for up to 3 days.

More information