![]() Serve the fish steaks with fresh lemon or one of the sauces below. Leave it for a few seconds, then touch it to your lip it should be quite warm.Ĩ. You can also insert a metal skewer through the side toward the center of the steak. The fish should flake easily when pressed with a fork. While sushi-grade ahi tuna can be served on the rare side, swordfish, salmon, and halibut should be cooked to 145 degrees in the center. (Tongs have a tendency to tear the fish when you turn the steaks.) Carefully turn the steaks over and grill the other side.Ĭarefully turn the steaks over-again, using a thin-bladed spatula-and cook the second side the same way. (If cooking the steaks on a plank, see general directions for plank-roasted bluefish in the recipe below.)Ħ. If desired, rotate the steaks 90 degrees after 2 minutes using a thin-bladed spatula to create an attractive crosshatch of grill marks. Grill on one side for 3 to 4 minutes for steaks that are about 1 1/4 inches thick adjust the time for thinner or thicker steaks. Arrange the fish steaks on the hot grate and grill on one side.Īrrange the fish steaks on the hot grate, all facing the same direction. If working on a gas grill, place one or two hardwood chunks directly over the burner under the grill grate or place the chips in your grill’s smoker box.ĥ. If working over a charcoal fire, add hardwood chunks or wood chips (soaked in water to cover for 30 minutes, then drained) to the coals. (If cooking on a plancha, heat it to high at the same time.) Do this even if you’re cooking the steaks on a plancha, plank, or in a fish basket. If cooking directly on the grill grate, brush or scrape it clean once it is screaming hot and oil it well. Longer, and any citric acid in the marinade can begin to “cook” the fish, ceviche-like, affecting its texture. You can also marinate the steaks for up to an hour before grilling, if desired. Season generously with coarse salt and freshly ground black pepper, or use your favorite rub or mix of herbs. When ready to cook, brush the fish steaks on both sides with extra virgin olive oil, melted butter, or even Thai-style coconut milk. When ready to cook, brush the fish steaks with olive oil and season. ![]() Set up your grill for direct grilling and heat it to high.ģ. For best results, buy steaks that are at least 1 1/4 inches thick: They tend to stay moist over the high, dry heat of the grill.Ģ. The rest of us must depend on a trustworthy fish monger with impeccable sources and high turnover. Start with the freshest possible fish.Įxtra points if you caught it yourself. Here are the particulars to grilling the perfect fish steak: 1. If the incomparable flavor of wood smoke is a goal–and we hope it is–cook the fish steaks over a wood fire or a fire (charcoal or gas) enhanced with hardwood chips or chunks. ![]() You can cook fish steaks directly on a hot, clean, well-oiled grill grate on a plancha or griddle preheated on the grill grate on a cedar or alder plank or for easiest turning, in a well-oiled stainless steel fish basket. Steaks cut from firm, meaty fish like salmon, swordfish, tuna, and halibut are fantastic when grilled over live fire.īecause they’re cross-cut–sliced perpendicular to the backbone like beef T-bones-they tend to be sturdier and less prone to sticking than more fragile fillets, which routinely strike fear in even the most intrepid griller’s heart.
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