Grilling is the first option for cooking your fish in you are looking for a healthier way. Grilling can be complex unless you understand the basic principles of how the fish actually cooks. When you put your fish on the grill, it's still cold so it will take some time to warm up the whole fish. Depending on the overall weight of the fish will determine how long the fish needs to be cooked. The thicker the fish is, the longer you will have to cook the fish on each side.
Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* Cook it as soon as possible to minimize the loss of juices.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
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