In the summer, grilling is one of the best ways to prepare Hy-Vee’s Responsible Choice fish and seafood.
Consider these tips the next time you grill fish and seafood.
- Start with a clean grill surface that has been lightly sprayed with Hy-Vee non-stick cooking spray.
- The fish should only be turned once during cooking.
- Cook fish for 5 to 6 minutes per side for every inch of thickness. Let the direct heat of the grill do the work for you.
Fresh Alaskan wild salmon is in Hy-Vee stores for the next couple of months and is great on the grill. Other great choices are halibut steaks and tuna. Delicate white fish can work well if you use a grill basket.
A popular way to prepare wild salmon is to cook it on cedar planks, which adds smokiness and a cedar flavor to the fish. To plank salmon, soak the plank in water overnight, and place the salmon on the plank to grill.
If you want to infuse your fish with other flavors, try soaking the planks in a smoked porter beer or an oaked chardonnay.
Thursday’s Seafoodies recipe post will feature grilled Responsible Choice salmon on a cedar plank, so be sure to stop back for that!
If you don’t want to take a chance of the fish sticking, cook it en papillote, which literally means cooking “in paper.” If you’re using parchment paper, use medium-high indirect heat to prevent the paper from burning. Add a little white wine, some fresh herbs and vegetables or citrus fruits, like lemon, orange or grapefruit, and you’ve got a meal in a bag.
A foil pouch will also work — just make sure you poke a few holes in the foil to allow the smoke flavor to infuse.
Hy-Vee’s Responsible Choice fish and seafood have fresh flavor that don’t require a lot of seasonings or spices. I like to use Hy-Vee’s Fish and Seafood Grinder Seasoning or simple sea salt and cracked black pepper with some fresh lemon to allow the fish’s natural flavor to shine.
Marinate it in alcohol:
An alcohol marinade can release a new flavor sensation, but be sure not to overdo it. Alcohol is great for tenderizing — try 30 minutes, which is just long enough to infuse the flavor. If the fish is in the marinade too long, especially if it’s an acidic marinade, the proteins can begin to coagulate and the cooking process can begin.
Some combinations to think about are scallops with a tequila lime sauce or wild salmon glazed with bourbon and brown sugar.
Skin on or off:
Whether to keep or remove the skin on your fish is a matter of preference. If you plan to remove the skin, start with the presentation side down on the grill and flip it only once, after about 4 minutes.
If you’re going to leave the skin on, that’s the presentation side and there is no need to flip it. Just be sure the skin is crispy and not mushy.
Wait for the fish to naturally release itself from the grill while it is cooking, as moving it around can tear the flesh.
Catfish, tilapia, cod and delicate white fishes generally don’t hold up well when placed directly on the grill grates, but you can still enjoy them. Hy-Vee sells stainless steel fish baskets that will keep your fillets intact while grilling.
Whole rainbow trout also works well. Score the skin on both sides and slip citrus and herbs under the skin to add more flavor. Some of the herbs that work well include thyme, tarragon, fennel, dill, rosemary and oregano.