The very best advice I can give you is this: buy two of the largest spatulas you can find. You can brush this on as you grill to add flavor and keep the fish moist. Also keep some fresh lemon juice mixed with olive oil handy while you are grilling. This not only adds to the flavor but creates a space to let the heat through. If you are grilling a whole fish stuff it with herbs and lemon slices. Steaks and whole fish hold together better but take longer to grill. With fillets you can tell they are ready to turn because the edges are flaky and opaque. Turn gently and leave it there until it is ready to leave the grill. O nce you have seasoned the fish, whether with a dry rub, a marinade or herbs, brush it with oil.Īfter oiling the grates put the fish on the grill and leave it until you are ready to turn it. Using direct heat will give the fish handsome grill marks. The grill should be very hot and oiled, too (more on this later). This way you will get the fish cooked to perfection without burning anything. Put the thick half on first and when it’s about halfway done, put the thin half on. If you have a fillet that is uneven consider cutting it in two. If one part is much thicker than another, it will be difficult to get the thick part cooked before the thin part dries out. To make this easier, always start out with a fish steak or fillet that is evenly cut. Thick fillets or steaks should be turned after five minutes.įillets are also good candidates for grilling, but have a greater tendency to dry out or to stick to the grill grate or break apart when you attempt to turn them. Fish on the bone is more tolerant, requiring at least 10 minutes on each side for a whole two-pound fish. Most fish cooks quickly, so watch closely. If any part of the meat is still glossy and partially translucent then it’s not done. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. This is generally the trickiest part of grilling, but don’t worry. The hardest part of grilling fish is knowing when it’s done. Before dinner you can place the fish in a marinade or season it and light the grill a few minutes before everyone wants to eat. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect after work meal. Grilled fish is quite flavorful and juicy, just make sure it doesn’t stick. The direct heat cooks fish fast, easy and without removing moisture. But you might be surprised to learn that one of the first recorded barbecue recipes - found in a third century Greek food manifesto called, The Deipnosophistae of Athenaeus, (Dinner Table Philosophers) - featured bonito wrapped in grape leaves and grilled directly in the embers.įish is meant to be grilled. Matter of fact, it will be the first stop on my list.Most people think of meat when they think of barbecue. Pleasant and will definitely be back for more on my next visit to the Charleston Area. I could totally see myself becoming a regular if I were a resident of Mt. If it were not for the fact that we had so many restaurants on our "Must Try" list, we would have eaten here every day. this was by far our favorite!!! It was ABSOLUTELY DELICIOUS!!! Everyone else enjoyed their meals also which included the "Oh My God" omelet, pancakes and other standard breakfast fare. But of the three places we tried Shrimp & Grits in Charleston. I don't want to over-hype the taste, because we are not very experienced with this dish. She was reluctant to order this because it's something new to us, but a common part of local cuisine. Very well seasoned, I thoroughly enjoy it!!!! Potatoes were better than most but wish they had sauteed my onions prior to scrambling them into my eggs. Gravy was creamy but didn't overpower the steak, which was cooked to perfection with a tender inside and crispy battered outside. Aside from the fact that the portion was HUGE, it was simply the best breakfast I've had (outside of my wife's cooking) in a long while. I had the Country Fried Steak with scrambled eggs and potatoes. It wasn't even on the radar, but decided to give it a try after my navigation system guided me here instead of Boulevard Diner (which was our intended target). Page's Okra Grill was exactly what I needed after several days of failed attempts to be WOW'd by the list of restaurants I came to experience. I traveled all over the Charleston area on our recent vacation only to find the best food experience just minutes from my hotel.
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