Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.
It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.
* Make sure your grill is clean and oiled.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
No comments:
Post a Comment