Impress your family and guests this Memorial Day weekend by grilling a piece of salmon as gorgeous as Sidra’s (see photo). It’s easy—just follow these steps, ripped from the pages of The Pescetarian Plan. They work on any type of fish. Be sure to pick up a copy of the book for more tips, tricks, recipes and much, much more!
Grilling works best with: All fish, although firm fish, such as wild salmon, are ideal. It’s also a good way to cook shrimp (shelled or unshelled), squid (calamari), or octopus. Gas grills are easiest because you can regulate the temperature better. Both charcoal- and wood-burning grills take time and effort but offer amazing flavor. Much like pan-roasting, high heat is optimal to prevent sticking.
HOW-TO:
- Scrape down the grilling surface to remove debris.
- Heat the grill. You can tell that charcoal grills are ready when the briquettes are coated with white ash. A wood-burning grill is ready just after the high flames die down but the wood is still burning hot. For a gas grill, set to medium-high and let it get hot.
- For fish with skin, such as trout or salmon, score the filets by making shallow “X” marks across the skin.
- Coat the fish in olive oil and season with salt and pepper.
- If the fish has skin, place it skin side down directly on the surface of the grill. Once on the grill, let fish and other seafood cook for two minutes and then lift with a metal spatula, rotate 90 degrees, gently set it down again, to create those professional-looking “X” grill marks!
Flip again (very gently for fish!) with a spatula and repeat on the other side. Cook until the fish are just beginning to flake but the very center is still translucent, about 5 to 7 minutes total. After turning shrimp, it make only take another minute; for squid and octopus, another 2 to 3 minutes. Slip a thin knife in the seafood and lift it up gently checking your progress. Cooking time, as with any cooking method, depends on the type, shape, and size of the seafood as well as the heat of the grill.