Tips to Better Grilled Fish
For so many people, the thought of grilling fish throws people in to a cold sweat.
But now, thanks to the fine folks at Regal Springs Tilapia, your fears of stuck-to-the-grates, overcooked fish are a thing of the past. Below are their tips to perfect grilling, as well as a wonderful recipe for grilled Tilapia with tomato-basil relish. Go fish!
Fabulous Fish Grilling Tips
GRILLED TILAPIA WITH TOMATO BASIL RELISH
4 (6 oz.) Regal Springs tilapia filets
3 medium red onions
4 cups cherry tomatoes
2 lemons
2 cups of fresh basil
1 cup of pine nuts
1/3 cup extra virgin olive oil
4 tbsp. sweet balsamic vinegar
Salt and pepper
Preheat grill to medium high heat.
Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leavesand slice into 1-inch thin strips (removing tough center vein). Tossthe tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepperto taste. Toss again and set aside.
Toast the pine nuts by placing in a frying panover medium high heat and tossing until golden brown–this happensquickly so tend to them carefully. When toasted, set aside to cool.
Preparethe onions for grilling by slicing into 1 inch slices and brushing eachside with olive oil, salt and pepper. Prepare the tilapia in the sameway with the addition of a squeeze of lemon juice.
Place onions onthe grill first and cook the slices until golden charred and soft(depending on the heat of the grill, about 8 minutes). Turn carefullyso onion does not fall apart. (Onions can be cooked in tin foil aswell).
Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
Arrangethe grilled onions and tilapia filets on a platter–tilapia in thecenter and grilled onions around the edge of the platter. Pour thetomato relish over the fish. Squeeze fresh lemon and balsamic vinegarover the entire mixture and top with toasted pine nuts.
Sprinkle with salt and pepper and serve.
Recipe courtesy of Regal Springs Tilapia
But now, thanks to the fine folks at Regal Springs Tilapia, your fears of stuck-to-the-grates, overcooked fish are a thing of the past. Below are their tips to perfect grilling, as well as a wonderful recipe for grilled Tilapia with tomato-basil relish. Go fish!
Fabulous Fish Grilling Tips
- The Right Cut: Select thethickest cut you can to avoid breakage when you turn the fish. If onepart of the fish is much thicker than the other, consider cuttinguneven filets into two to avoid drying out the thinner portion. Cookthe thicker half first, and when it’s halfway cooked, put the thinnerhalf on.
- Prevent Sticking, Part I: Achieving a non-stickcooking surface is critical and is a two-part process: First oil thegrill, then oil the fish.
- Oil before you light the grill: Spraya light coat of non-stick cooking spray on the grate or wipe a lightcoat of vegetable or olive oil directly on the grate with a papertowel. Never spray non-stick spray on a grate if the fire is lit.
- Oilafter the grill is lit: This technique is preferred over oiling thegrill before it’s lit since heating and then oiling is key to gettingthose spiffy grill marks seared into the fish. Start with a very hotgrill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.
- Oil the fish, too. Lightly brush both sides of the fish with olive, vegetable or sesame oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue.
- It’s All In The Presentation: For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.
- PreventBreakage: Do not flip the fish repeatedly, and do use a wide-headedspatula. You can tell when filets are ready to flip when edges areflaky and opaque.
- Check for Doneness: The meat is done whenthe meat is opaque all the way through and the juices run clear. If anypart of the meat is still glossy and partially translucent, it's notdone. Remember, too, that fish continues to cook a little after it'sremoved from the grill.
GRILLED TILAPIA WITH TOMATO BASIL RELISH
4 (6 oz.) Regal Springs tilapia filets
3 medium red onions
4 cups cherry tomatoes
2 lemons
2 cups of fresh basil
1 cup of pine nuts
1/3 cup extra virgin olive oil
4 tbsp. sweet balsamic vinegar
Salt and pepper
Preheat grill to medium high heat.
Prepare the tomato relish by slicing tomatoes in half. Wash and pat dry the basil leavesand slice into 1-inch thin strips (removing tough center vein). Tossthe tomatoes, 3 tbsp. of the olive oil and basil. Add salt and pepperto taste. Toss again and set aside.
Toast the pine nuts by placing in a frying panover medium high heat and tossing until golden brown–this happensquickly so tend to them carefully. When toasted, set aside to cool.
Preparethe onions for grilling by slicing into 1 inch slices and brushing eachside with olive oil, salt and pepper. Prepare the tilapia in the sameway with the addition of a squeeze of lemon juice.
Place onions onthe grill first and cook the slices until golden charred and soft(depending on the heat of the grill, about 8 minutes). Turn carefullyso onion does not fall apart. (Onions can be cooked in tin foil aswell).
Wrap tilapia filets in tin foil and seal tightly. Place on hot grill and cook 3-4 minutes each side until tender.
Arrangethe grilled onions and tilapia filets on a platter–tilapia in thecenter and grilled onions around the edge of the platter. Pour thetomato relish over the fish. Squeeze fresh lemon and balsamic vinegarover the entire mixture and top with toasted pine nuts.
Sprinkle with salt and pepper and serve.
Recipe courtesy of Regal Springs Tilapia
Posted by Smoke In Da Eye at 7/29/2009 11:31 AM 
Categories: recipes
Tags: fish grilled fish grilling fish
Categories: recipes
Tags: fish grilled fish grilling fish
This would be lovely to grill for guests. Can't wait to give this recipe a go. Thanks.
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