In addition to using GrillGrates- Follow these tips to grill perfect fish fast and easy.
- Oil the fish then season. Lightly coat with olive oil or avocado oil if grilling very hot for fish such as tuna or wahoo. The oil helps the seasoning stick to and penetrate the flesh. The oil also helps when the fish is placed on the grill to prevent sticking.
- Grill on a HOT / clean grill. Most people don't grill fish hot enough. Oil the GrillGrates (use a paper towel with Canola oil) just before putting fish on the grill.
- Two skewers are better than one. Smaller shrimp and scallops are ideal to use a skewer but only one skewer allows them to rotate and some will not turn. Using two skewers solves this dilemma and makes turning all at once easy.
- Leave the shell on. Think of the shell as a flavor savor. The shell keeps marinades and moisture in the shrimp or lobster. The shell itself is a flavor booster.
- Top with relish, salsa or olive tapenade. Whitefish such as Talapia are mild and benefit from a tasty topping such as mango peach salsa with bits of chopped shrimp.
- Don't fret if you get some sticking. With GrillGrates, the meal will not be lost nor will the fish break apart. The GrateTool will lift the fish off with just a few morsels left on the rails.
Grilling fish is a key element of the griller's diet!