Thursday, September 23, 2010

Some Tips For Grilling Whole Fish:

1: Select a whole fish from the Kanaloa retail counter. Striped Bass, Orata or Loup de Mer are regularly available and are excellent choices for the grill. Ask for your fish to be cleaned, gutted and scaled.

2: Once in the kitchen, the first thing to do is dry your fish! Any water left on the skin will create a barrier and keep your fish from grilling properly!

3: Cut small slits in the skin of the fish to allow the filet to breath. This is known as “scoring” the fish. Scoring will help your fish to cook more evenly. It will allow heat to penetrate and will prevent the fish skin from tightening up or curling, resulting in parts of the fish being lifted off the grill.

4: Try using a stuffing! If you have a beautiful whole fish to grill, why not put something in the belly cavity. This will add a tremendous amount of flavor to your fish as it grills. A stuffing can be something as simply as parsley stems, lemon slices, garlic cloves, salt, pepper, and olive oil.

5: Rub oil on the outside of your fish, use a neutral flavor cooking oil, canola, rice, or grape seed oil.

6: Make sure your grill is HOT, and CLEAN!!! This will make or break your fish!

7: Lay your fish on the grill at a 45 degree angle to the bars, this way you can easily slide a spatula under it to flip it over

8: Cook your fish about 6-8 minutes per inch, per side, with the grill lid closed. Try to avoid excessive opening and closing of the lid.

9: Grill your fish evenly on both sides, moving it around the hot spots of the grill as necessary.

10: Remove from grill and let your fish set for about 5 minutes or so. This way the juices have a chance to evenly disburse through out the fish!

For a delicious and fragrant stuffing, place oranges, lemons, and fennel along with a pinch of salt into the body cavity of your fish

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