Text 27382, 116 rader
Skriven 2012-07-21 18:11:00 av JIM WELLER (1:123/140)
Ärende: meatless 1
==================
After 5 massive steaks in 5 days I feel like going meat lite for a
while. Breakfast was cereal, strawberries, peaches and milk with a
small splash of cream. Lunch a bok choy, bean sprout and mushroom
stir fry with oyster sauce and supper warmed up red bean and rice. I
considered a Smokie sausage garnish for the beans but gave it a
pass.

Fish is still on the menu, especially grilled fish with minimal
oil...

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     Title: How To Grill Skinless Fish Fillets Or Steaks
Categories: Fish, Grill, Info
  Servings: 1

           halibut
           tuna
           swordfish
           haddock
           salmon
           mahi-mahi
           grouper

Fish can be one of the most feared things to throw on the grill.
It's notoriously difficult to manage over a hot fire, easily
sticking to the grates, flaking apart, or becoming overdone. At the
same time, a perfectly grilled piece of seafood can be a glorious
thing—light and fresh, relishing in its delicious simplicity. Every
backyard griller can get it right with a few pointers. 

How to Choose the Fish: When choosing a fish for grilling, you first
want to consider how hearty it is—how well can it stand up to the
torture of a live fire. Flaky or delicate fish like flounder or sole
won't cut it here. You want thicker fillets or steaks of more sturdy
contenders such as: halibut, tuna, swordfish, haddock, salmon,
mahi-mahi,grouper.These will have the integrity to hold up to fire
and the ever tricky process of flipping. 

How can you avoid the fish from sticking? First, the grill needs to
be cleaned. Equally important: oiling the grates after, best done
using a cloth or paper towel dunked into some vegetable or olive oil
and then whipped over the searing hot grates.

So the fish has been going and you can see the bottom starting to go
from translucent to opaque, indicating it may be time for the
dreaded flip. A clean and oiled grate paired with an oiled fish
should provide proper insurance against total stickage, but there's
a couple more important factors when it comes to a successful flip
execution.

First, you need the right tool. A wide spatula with a thin, tapered
edge, like this one from Weber, does the job nicely by first being
able to slide easily under the fish and also large enough to support
the whole filet while you flip it. To make your life even easier,
pair it with a flexible turner which can help hold the fish in place
while the larger spatula is slide underneath.

While attempting the turn, if you feel too much resistance, just
stop and walk away. If you've properly cleaned and oiled the grate,
the fish will let you know when it's ready to turn by releasing
itself from the grate. A spatula will help undo some light sticking,
but if you feel like you're doing more harm than good in attempting
the turn, it may be the fish just needs a minute or two more to
finish up on that side.

With the fish flipped, you should feel a great sense of pride in
achieving that noble grilling feat, but don't bask in the glory too
long, as it will all be for naught if that fish goes overdone and
starts to dry out. 

I tend to take the visual route. The goal here is to pull the fish
right before it finishes cooking (unless you're purposely
under-cooking like in the case of tuna or salmon)—allowing it to
fully cook with carryover during a rest off the grill—and it's not
too hard to tell. 

When the fish cooks through, it both starts to flake and becomes
opaque, so to test for doneness, take a fork and gently pull back a
flaky section in the center. If the fish is opaque with just a bit
of translucent center, it's ready to come off. 

You can still go the thermometer route, which is admittedly more
failsafe and maybe I should consider switching my ways. When using
an instant read thermometer, the fish should be pulled when it
registers between 130-135 F, letting it carryover to 140 F while it
rests.

Again, apply the same delicate care with the spatulas when removing
the fish to preserve all the skillful work put in thus far.

There's some great options for topping those beautiful filets. Basic
lemon juice. A little pesto adds a nice Italian flare, try fresh
Sriracha for a garlicy heat, or a grilled pineapple salsa for a
fruity touch. Some other nice accompaniments to consider: romesco,
chimichurri, gremolata, cilantro pesto, or black olive tapenade.

:Joshua Bousel

  From: Serious Eats                    
 
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Cheers

YK Jim


... I love vegetables; I once committed an act of photosynthesis with one.

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