http://backyard-fire-pit.try1go.com/2009/what-temperature-should-you-have-a-gas-grill-when-cooking-fish/ fire pits and patio heaters Thu, 22 Jul 2010 03:37:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://backyard-fire-pit.try1go.com/2009/what-temperature-should-you-have-a-gas-grill-when-cooking-fish/comment-page-1/#comment-186 ChefGuy Sat, 08 Aug 2009 04:15:03 +0000 http://backyard-fire-pit.try1go.com/2009/what-temperature-should-you-have-a-gas-grill-when-cooking-fish/#comment-186 It's near impossible to adjust and keep a constant temp on any kind of grill. You need to keep a close eye on fish depending on the kind(firm steak, or flaky fillet) and thickness. Dont close the cover for longer than a couple of minutes at a time. Then just do the touch test, or take a peek inside the thickest part of the fish to ensure doneness It’s near impossible to adjust and keep a constant temp on any kind of grill. You need to keep a close eye on fish depending on the kind(firm steak, or flaky fillet) and thickness. Dont close the cover for longer than a couple of minutes at a time. Then just do the touch test, or take a peek inside the thickest part of the fish to ensure doneness

]]> http://backyard-fire-pit.try1go.com/2009/what-temperature-should-you-have-a-gas-grill-when-cooking-fish/comment-page-1/#comment-185 Ron M Sat, 08 Aug 2009 03:56:04 +0000 http://backyard-fire-pit.try1go.com/2009/what-temperature-should-you-have-a-gas-grill-when-cooking-fish/#comment-185 Grill most fish over medium high heat, except tuna which should be seared over high heat and left with a cool center. Fish is done cooking when it begins to flake easily. Don’t turn fillets. You can turn steaks such as Tuna, Mahi, Halibut, Salmon etc. but the fillets will fall apart. If the fish has skin on one side, grill it skin side down then when the fish is done separate the fish from the skin with a spatula. Dispose of the skin. Also consider cooking delicate fish wrapped in foil with citrus or on a cedar plank for even cooking. Grill most fish over medium high heat, except tuna which should be seared over high heat and left with a cool center.
Fish is done cooking when it begins to flake easily.
Don’t turn fillets. You can turn steaks such as Tuna, Mahi, Halibut, Salmon etc. but the fillets will fall apart.
If the fish has skin on one side, grill it skin side down then when the fish is done separate the fish from the skin with a spatula. Dispose of the skin.
Also consider cooking delicate fish wrapped in foil with citrus or on a cedar plank for even cooking.

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