Grill basics
Oh another way to do fish!! This involves any kind of whole cleaned fish, like trout or salmon or any whole cleaned fish of, oh, four pounds or less, that will fit on your grill as a whole critter.
Your fish got gutted, yes? If not, gut it. In the resulting space implant: Slices of lemon, lots of cloves of garlic, a nice bunch of basil and enough olive oil to basically fill the remains of the space. Press it closed. Throw gutted stuffed fish, brushed with more olive oil, on the grill. Sear fish on both sides, turn heat down to medium/low and cook the beast till it's yummy and flaky. If the skin sticks to the grill do not panic. There's still loads of protein. But if you oiled all sides and seared it off it shouldn't stick. Besides, most fish skin is kind of skeevy anyhow. So pull it off and enjoy the meat.
Trick for deboning your fish? Take a spatula in hand. Take finished fish, which we will assume still has head and tail.
1. Take tail in hand and tug gently. See where it comes up with bones attached? Go slowly and keep tugging. Many bones will come off.
2. Now lift the skin off the top. More bones will come with the skin.
3. Now take spatula and slide it under the top half of the fish and start wiggling. See how meat separates from bones? Lift accordingly. Half your fish will be mostly deboned.
4. Now you'll have half a fish lying under a skeleton. Depending on size of fish, you can either flip it over (hint: If you have flopped it on foil, this will be a lot easier) and repeat previous steps, or you can reach down to base of spine at what was once tail and lift off the bones. It's hard to say which way will be more effective cuz it depends on species, size and how you cooked it.
Your fish got gutted, yes? If not, gut it. In the resulting space implant: Slices of lemon, lots of cloves of garlic, a nice bunch of basil and enough olive oil to basically fill the remains of the space. Press it closed. Throw gutted stuffed fish, brushed with more olive oil, on the grill. Sear fish on both sides, turn heat down to medium/low and cook the beast till it's yummy and flaky. If the skin sticks to the grill do not panic. There's still loads of protein. But if you oiled all sides and seared it off it shouldn't stick. Besides, most fish skin is kind of skeevy anyhow. So pull it off and enjoy the meat.
Trick for deboning your fish? Take a spatula in hand. Take finished fish, which we will assume still has head and tail.
1. Take tail in hand and tug gently. See where it comes up with bones attached? Go slowly and keep tugging. Many bones will come off.
2. Now lift the skin off the top. More bones will come with the skin.
3. Now take spatula and slide it under the top half of the fish and start wiggling. See how meat separates from bones? Lift accordingly. Half your fish will be mostly deboned.
4. Now you'll have half a fish lying under a skeleton. Depending on size of fish, you can either flip it over (hint: If you have flopped it on foil, this will be a lot easier) and repeat previous steps, or you can reach down to base of spine at what was once tail and lift off the bones. It's hard to say which way will be more effective cuz it depends on species, size and how you cooked it.
Most Active
Recent Topics
