Spring is fast approaching, which means it’s almost time to bring out the grill!
Grilling meals is a common favorite for many people – steak, veggies, fruits and chicken, you name it and it’s been on the grill before. Among the list is fish, and although it can be a little trickier, certain types of fish can be easier than others, while some fish are far too delicate and fall apart on a grill. Here is an easy guide to help you know which type of fish is best for the grill!
- Tuna – Not canned tuna, but instead thick, fresh cuts of tuna steaks allow you to season liberally and easily throw on the grill. Tuna is so easily versatile that many tuna recipes can be changed to your preference such as giving it a good sear and cooking it to medium rare or rare.
- Salmon – Salmon can withstand the heat of a grill, keeping its flavor and still remain together. Meaty enough to satisfy even the manliest man, and still remain light enough to satisfy calorie-counters.
- Mahi Mahi – Mahi Mahi is known for its meaty and delicate flavor and with its firm texture makes it a wonderful addition for grilling. Although it’s known as dorado or dolphinfish, it is in no way related to the dolphin family. So don’t hesitate to try this delicious flavorful white fish.
- Swordfish – The swordfish might be the best choice when it comes to grilling. Perfect for grill marks, as a whole fish or even in skewers, because of its firm texture, and tastes great with different variations such as seasoning with olive oil, lemon, salt and pepper.
- Snapper – Either whole or in portioned fillets, this hearty red snapper can also become your new favorite. When cooked whole on a grill, the skin maintains the taste in the meat from getting overcooked.
On your next grill cooking, try a delicious recipe with any of these fish!