Just how am I supposed to cook that fish?

Hello Fellow Foodies,

I recently was asked about how to cook fish during grilling season.

I love these questions, mostly because these are the very topics that I lay in bed at night thinking about.

One very user friendly way is with heavy duty foil.

Pick your fish - salmon, Tilapia, halibut, trout, sea bass - the list goes on and on. Cut out a sizable piece of foil, rinse your fish, and place in the middle of the foil.

Here is where you get to choose your fish foil.

Salt and pepper are an obvious choice. Sliced lemon and or lime are regular attenders. What about adding sliced onion, zucchini, squash, fresh herbs (basil, tarragon, thyme, marjoram, mint, ginger, lemongrass)?

Seal the foil well.

The rule of thumb is 10 minutes per inch at 400 degrees F.

You must remember a little liquid goes a long way. Water, wine, or stock all work beautifully.

Remember there is no harm in checking in. When you can poke the fish with a fork and it separates with ease, you know you are there. This can be done in the oven or on the grill.

If you choose to grill directly, the approach is different. Cooking fish in foil is more of a steaming method. Grilling is direct heat.

There are a couple of rules of thumb at work here. First, cooking spray is your best friend. When the grill is hot and brushed clean, just before putting on the fish, spray the grill grate liberally. A word of caution, this can create flames so don't stand too close. Once you have seasoned your fish, spray the top side that goes down first as well. Fish sticking to the grill does not make for a pleasant presentation. You are not limited to cooking spray. Before you season the fish, coat it with olive oil. Just remember to season after if you are using any kind of oil. If you season before then apply oil, the seasonings will not adhere as well.

Don't limit yourself to just seasonings. What if you put salt and pepper, a couple of slices of lemon and then wrapped the fish in thin zucchini slices? What if you smoke fish on your grill, say salmon, and layer thinly sliced apple or pear on top? The options are endless and remember, if using a delicate recipe, you can always start on the grill and finish slowly in the oven.

I have no doubt we will be talking more about summer fish grilling, so send a comment and let's talk food!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic