Most people around the world worship barbecue and with literally thousands of parks and specialty campgrounds available, why do not we take on these resources? People cook more fish on the barbecue than ever, because it is ideal to bring out the best flavors that the fish has to offer. So clean the barbecue or plan this trip to the park and start cooking.
We must first clean the grid or plate heating because we do not want our freshly cooked fish contaminated by remains of the last barbecue adventure ruin the flavor, as well as the fish will remain if the surface is not clean.
The other reason for the collage of fish is that the grill or the hotplate is not hot enough! You must get the barbecue hot enough not only to produce this familiar mutual sound, but to continue to do so throughout the cooking process.
If you are using a hot plate or gas-controlled trolley, preheat the barbecue for at least 10 minutes before cooking with medium high heat. If you are using an open wooden fire or a coal barbecue, accumulate a good size fire letting it burn for about 20 minutes before the flames start at birth and create a perfectly heated surface.
Take your fish out of the cooler about 20 minutes before cooking, remove the cold from your fish, which allows it to cook more uniformly. Coat the grill or heating plate with an oil film and slightly coat the fish with oil also before placing it on the barbecue to prevent the dreaded stick.
Once you have placed your nets on the hot grill or plate, let them cook for 3 to 4 minutes per thumb in front. If they always have the skin, place the skin side facing the edge of the skin first, because it will help you keep the flesh together and add a crispy texture.
Once the net formed a crust on the bottom and the color on its side has become opaque, turn them on. You will only want to transform the fish once and ideally use a wide-blade utensil rather than clips. Cook on the other side for a similar duration.
To check if the fish is cooked throughout, place a knife blade in the thickest part of the fish. If the blade is hot to the touch, the fish is ready to tackle. Otherwise, cook for a little more time again. The flesh will have changed transparent to an opaque color when finished.
You can wrap entire leaf fish when cooking on the barbecue because it manufactures a much easier manipulation and stops the fish stick to the grill or plate. You will lose the penetrating taste of barbecue and the crisp film without direct contact.
Add a little lemon juice or a marinade mixture for the flavor and make a slot handle ranging from about 1/8 “depth on both sides of the fish because it helps to attract heat throughout Your entire fish driving it more uniformly.