Feeling Like a Fish Out of Water Whenit ComesTo Grilling Seafood? (NAPSA)—If you’ve proven your grilling expertise with traditional fare such as burgers and but don’t oil the grates. Use little extra oil with a thinnerfillet. A Lot of Patience: Caramelization occurs faster when the fish stays in place on a hot grill. It’s best to keep the lid down as much as possible and only turn once. Good Timing: Grill the first side slightly longer than the sec- steaks, it could be timeto reel ina bigger fish. Impress friends and family with succulent fish grilled to a caramelized, smoky perfection. Just follow these tips from grilling experts to make a splash at your next barbecue. So ManyFish, So Little Time: With so manyfish in the sea,it can be a tad overwhelming choosing one to grill. “Start with meatier, firmer fish, such as swordfish, tuna or salmon,” said Jamie Purviance, chef and author of the new Weber’s Real Grilling cookbook. “These fish are easier to grill because they tend to hold together better than the more delicate, flaky varieties, such as bass andtrout.” Here’s the Dish on Fresh Fish: No matter what type of fish you choose to grill, according to Purviance, the number one key to great flavor and texture is freshness. A few things to remember: The flesh should look bright and glistening and not dull; it should be firm and elastic to the touch. Fish should smell like the sea, not like, well, fish. So, use your nose as a handy guide. Don’t procrastinate, refrigerate. If you aren’t going to grill the fish immediately, keep it in the original packaging and store it in the coldest part of the refrigerator ond. The side that goes on the This Grilled Salmon with Green Goddess Dressing can make your next barbecuetruly unique. for no more than two days. Prevent A Sticky Situation: One of the most common fears about grilling a flakier fish, such as trout or bass, is that it will stick to the grill when turning with a spatula. These tips from Chef Purviance will keep your fish looking great from grill to plate no matter which variety you’re grilling: High Heat: Make sure your grill is very hot by preheating it on high for 10 minutes before putting the fish on thegrill. e A Clean Grate: Before grilling, give the grates a good scrubbing with a brass-bristle brush. It’s easier to clean the grates after thegrill has warmed upa bit. e A Little Oil: Brush a thin layer of oil on both sides of the fish grill first should be the side facing you on the plate. That little extra grilling time will help it release easier and will give the fish presentation-worthygrill marks. Ready To Reel It In? Fish is properly cooked when it’s just turning opaque through- out. To test it, remove one piece of fish from the grill. With the presentation side facing down, make a small cut into the center of the fish. If it still looks translucent in the middle, put it back on thegrill for another minute or two. “Overcooking fish is a crime,” said Pur- viance. Get it off the grill before it beginsto flake. For shellfish, such as shrimp or scallops (which don’t flake), just cut through the center of one. Look for an opaque, pearly white color and glistening juices. Thenit’s ready to serve. For more tips on grilling fish— including cooking times and temperatures—plus a boatload of mouthwatering recipes such as the Grilled Salmon with Green Goddess Dressing (pictured), visit www.weber.com.
