Grilling is the ultimate when it comes to cooking fresh fish. Combine the joy of outside grilling with some hot weather and fresh produce mixed into a fresh salsa (try my Strawberry Citrus Salsa https://tiffanyhaugen.com/featured-recipes/strawberry-citrus-salsa and you are ready for a party! Simply prepared fish topped with dazzling, flavor-filled salsa adds a new dimension while still allowing you to appreciate great fish flavors.
Grilling Tips for Salmon, Trout & Steelhead
•Do not over marinate – Depending on thickness of fish, 30 minutes to 2 hours. If marinating longer than 20 minutes, keep refrigerated. Add any additional salt right before grilling.
•Keep grill well lubricated – Use tongs to grab an oil-soaked paper towel to brush over grates.
•Start with fish skin-side up to sear in grill marks, 1-3 minutes. Turn and finish cooking, skin-side down.
•Apply basting liquids or sauces containing sugar, toward the end of cooking to prevent charring.
•Do not overcook – Fish continues cooking even after it is off the grill, so as soon as it begins to flake in large chunks, remove it. Use a meat thermometer cooking fish to 135º-145º.
If you haven’t tried plank cooking your fish, you must put this on your list of things to do a.s.a.p! Plank cooking is great on the grill as it imparts smokey flavor, keeps fish moist and makes no mess on the grill. Once you try it, you will be hooked!
For more info on plank cooking, see my plank cooking seminar notes https://tiffanyhaugen.com/planking-wild-game-fish-seminar-notes
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