When Grilling Fish, it should be grilled with high, indirect heat. It is best to select a denser fish when grilling, and to keep it from crumbling. Also, try to flip the fish only once during grilling as an additional measure to keep the fish steak whole.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* When Grilling Fish, it should be grilled with high, indirect heat.
* Use fresh fish, it is easier to work with than frozen fish.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
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