Why Grill Fish?
Barbecuing Fish on Charcoal
• Enhances natural taste with a slight barbecued flavor.
• Forms a crust layer outside while retaining tenderness inside.
• More wholesome than frying.
• Produces food as good as home-cooked dishes.
• Similar to lean cod and tender flounder.
How to cook broad cod on charcoal grill
Cod is one of the most sought-after fish because of its ability to be grilled and its texture and taste are preferable because they are firm and flaky and have a bland taste. Below are the detailed ways on how to grill cod on charcoal grill.
Ingredients:
- 4 cod fillets (6 oz each)
- Olive oil
- Salt and pepper
- Lemon wedges
- Green Prophet Foods (such as dill or parsley)
Instructions:
- Prepare the Charcoal Grill: First of all, cut your charcoal grill on medium-high heat. Ignite the charcoal and allow it to burn to completely white, which consumes approximately half an hour. Place them evenly well suited to be used in indirect heat cooking.
- Prepare the Cod: Drain the liquid off the cod fillets and blot with paper towels. Turn the fillets over both sides in olive oil so they can’t stick to the pan and sprinkle them with salt and pepper.
- Grill the Fish: Arrange the cod fillets over the latter part of the grill and grill them over indirect heat. It should take approximately 3-4 minutes per side depending on the thickness of the fillets on the grill. You will tell that the fish is ready to flip when you want to use a spatula to turn the fish and the fish will release easily.
- Check fish Internal Temp: For cod, the recommended internal temperature should be 145°F. You can make sure of this with a meat thermometer that should be inserted into the thickest part of the fillet. The fish should be opaque and should be totally separated at the instance of a fork.
- Serve: When done transfer the cod from the grill and garnish with lemon wedges and chopped fresh herbs, before serving.
Cooking Temperature for Fish and Fish Temp
It is extremely important to reach the correct fish internal temp to attain tenderness and taste at their best. Meat products that have been fried to the extent that they are overcooked are usually tasteless and dry, while raw fish is a health hazard.
According to the USDA, medium-rare is perfectly safe for most kinds of fish, including anchovies, and the recommended fish internal temp is 145°F. To achieve this, measure it with the help of a meat thermometer by inserting it into the thickest section of the fish.
Here’s a quick reference for different types of fish and their fish cooking temperature:
- Cod: 145°F (opaque and flaky)
- Flounder: 140-145°F (tender texture)
- Salmon: 135°F-145°F (still slightly opaque in the middle at 135°F)
- Tuna: Recommended for medium-rare, it’s 125°F–130°F
Best Fish to Grill
Some fish are better suited to grilling because of the texture or fat content of the fish cut. Here are some of the best fish to grill, along with a few tips for each:
- Salmon: Healthy fats make salmon one of the best fish to grill, and it does not have to be prepared with butter. That is why despite being soft it does not crumble apart when placed on the grill. for that added taste, salmon fillets should be grilled with skin on.
- Tuna: A dense type of fish and a meaty one at that – tuna is best grilled because of its composition. They are extremely flavorful, and for this reason, should ideally be cooked on the grill at low temperatures: not more than medium-rare.
- Swordfish: This fish is dense, meaty, and robust, like eating a steak- perfect for barbecues! This fish is properly suited for grilling as steaks and stands well with strongly flavored marinating agents.
- Mahi Mahi: This fish is a little sweet, and has a tight texture appropriate for barbecuing. This is delicious for fish tacos or best eaten with a fruit salsa.
- Flounder: Although flounder as a fish is more tender in comparison to its rougher counterparts, it can be grilled too. This food is best fried on an oily grill or in a fish basket in order not to break apart.
BBQ Flounder Grilling
Halibut (flounder) is a rich flavored and tender fish that does not benefit from intense heat on the grill and is cooked carefully and gently. Here’s how you can successfully barbecue flounder:
Ingredients:
- 4 flounder fillets
- Olive oil Lemon juice
- Salt, pepper, and paprika
- Fresh parsley for garnish
Instructions:
- Prepare the Grill: It’s time to prepare your charcoal grill so that it reaches medium heat. Stoke the charcoal for both direct and indirect cooking, though the former side has to be hotter.
- Season the Flounder: Take the fillets, pat them dry, and brush the fillets with olive oil. Add salt, pepper, paprika, and a dose of lemon juice in the form of a squeeze.
- Grill the Fish: The Flounder is extremely tender and therefore is best grilled in a fish basket or on foil. Put the fillets over the least hot part of the grille so that they broil for roughly 2-3 minutes on each side before they are done at 140°F internal temperature.
- Serve: After cooking, cover with the remaining parsley and best serve with grilled vegetables or a simple side salad.
