Not a big fan of cooked fish smelling up your home? It’s the #1 reason I don’t cook fish more often, but there is one way to avoid that odor: take the cooking outside. Cooking fish is really quite simple, and the hardest part is making sure it’s not over or under cooked. Fish foodies will say that once a fish is over cooked, it’s ruined, and they would rather eat it more raw, but everyone has their own preference. To test the doneness of fish, like red meat, press down on it to feel the firmness. Open up the palm of your hand. Press down on the thick part below your thumb. Now work your way up toward your fingers. Do you see how the firmness changes as you get close to your fingers? The firmness that is close to your fingers is generally what you’d want in your fish. Don’t be afraid to cook your own fish. It is a great protein, and it’s quick and easy to make.
- Portion sizes: 6-8 ounces/200-250 grams of fish per person – fillets or steaks (The fish you see in this blog is Steelhead. I think of it as a mix of trout and salmon.)
- Seasoning: (can be pre-packaged like Cajun mix or using a little salt, pepper and fresh herbs like dill is awesome
- 1 Lemon
- Tweezers – If you are using fillets, run your fingers over the fish. Tweezers are the perfect tool for pulling out bones.
- Olive oil
- Aluminum foil – this really helps when cleaning up.
- Flat cookie sheet or cutting board, makes it easy to slide the fish onto the grill and to pull it off the grill. Cooking fish on the foil eliminates concerns about delicate fish sticking to the grill.
Step 1: Place your fish onto a sheet of foil. Check and remove bones.
Step 2: Sprinkle seasoning over the top of the fish and then drizzle a little olive oil and lemon juice over the top. Slice lemon so that there are thin pieces. Lay the lemon over the top of the fish.
Step 3: Preheat BBQ (or oven) to 425-450 degrees. Carefully slide the fish onto the BBQ grill, or if you are using an oven, leave the fish on the cookie tray while in the oven.
*Put the lid down on BBQ. For fish that is about .5 inches, check it in about 7 minutes. 1 inch pieces of fish should be checked at about 12 minutes. The density of the fish will also be a factor – delicate fish vs dense fish, like Halibut, will cook a little differently. Check at 2 minute intervals after the first amount of time. Use a spoon or spatula to gently press down on the fish. (Check from the middle) Use the open hand test. You’ll want a similar firmness to the area close to your fingers.
Step 4: Remove the fish. Sprinkle with more lemon, if desired.
Plate and ENJOY!