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Grill-Friendly Fish

by Jeff Flynt

It may sound like an impossible task...grilling fish without the aid of planks, banana leaves or aluminum foil-type covers.

We're talking straight to the grate old-school grilling. You know the kind you do with most other kinds of protein.

It is rather simple to do, if you know what to look for and how to prepare it.

First step is to figure out a fish you'd want in steak form. It can be tuna, salmon, swordfish, mahi-mahi, marlin or halibut.

They should at least be an inch thick. If you can buy the fish boneless, do it. Unless of course you're in one of two classes: those who like to remove bones with tweezers, or those who don't mind removing the bones after you cook the fish.

Second important step is to clean your grill REALLY well. Then, make sure you oil up the fish. Even with fattier fish like salmon, it pays to make sure your fish is oiled up to further prevent sticking.

Much like grilling other proteins, the less you move it, the better result you'll get. Make sure you get nice grill marks, and gingerly move the fish with tongs AND a spatula.

I really enjoy swordfish because not only is it easy to grill, it has a meaty flavor that picks up the grill notes usually imparted upon steak.

Next time you're thinking about firing up the grill, give fish steaks a chance. It's a great alternative to your typical menu routine.