HOW TO GRILL FISH
to grill fish easily
by Jean-Louis Vosgien
is a delicious and easy way to quickly cook fish without
adding more than a tiny bit of extra fat! In France,
this is often greatly improved by adding herbs to the
side of fish that is being grilled while you are cooking
the fish. In other words, you actually grill the herbs
along with the fish.
you want to grill indoors (and dont have an indoor
BBQ) all you have to do is use a stove-top grill .
method can be used with a whole gutted fish or a fillet.
It is best to leave the skin on your fish for this cooking
method as it will protect the fragile flesh from breaking
up during the cooking process.
the fish (and pepper it, if you wish). If you want,
you can make small diagonal slits in the skin to allow
it to get more crispy while cooking and also to let
in any other flavors you may want to add while preparing
a stove top grill or BBQ on high heat until water splashed
onto it sizzles. Then, very lightly grease your cast
iron grill with a paper towel that has a little olive
oil on it. When hot, lay the fish, skin-side down and
allow to cook about 2/3 of the way through if you are
cooking a fillet. When it is 2/3 cooked, gently turn
the fish over and quickly grill the other side (the
remaining 1/3 of the fish). If you are cooking a whole
fish, leave it to cook all the way through on one side
and then turn it over and grill the other side. (Each
side of the fish being up to the bone in
bigger the piece of fish, the lower the
heat but you still need to grill the fish quickly at
a high heat so only turn it down a bit.
you have a skinless filet and you only have a grill
on which to cook it, I recommend that you grill it on
top of a lightly oiled piece of parchment paper.
need to keep an eye on your fish and turn the heat down
is almost translucent when raw and looses its translucence
(becomes opaque) the instant that it is done. This is
the exact moment to serve, as fish becomes rubbery very
easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly
squeezed lemon. You can also serve fish with a sauce.
article comes from French Chef Jean-Louis Vosgien.
Vosgien is a culinary consulting chef. He was the first
chef in France, in the 1980's, to introduce fusion food
which at the time was unknown, and he is considered
an expert in that field by the press. He created two
cookery schools, one in Saint-Tropez and the second
in Lorgues, near Saint-Tropez. He is also renowned in
France for creating created a cake known as Le
Canelou de Provence which is sold today in the
three major supermarket chains in France. He was also
involved in the creation of the French cookery book
La Cuisine de Mistral", with Alain Gerard
and Robert Callier.
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