Quick Fish Dish
Many North Americans keep their grills going all year-round, no matter what the weather. Grilling is healthier than many other kinds of cooking; you can skip the oil required to sauté in a pan, for instance. And as long as you choose foods that don't need a lot of grilling time, you can minimize your exposure to the cold. Fish fillets or steaks are quick to cook, as most cuts are done in less than 10 minutes.
Here are some tips for foolproof grilled fish, along with the fastest fish dish:
Look for thick (at least 1/2-inch) fillets or steaks with an abundance of natural oils when buying fish. Swordfish, tuna, salmon, mackerel, and bluefish, for instance, stay moist even over the grill's high heat.
If you opt for a less-oily fish, such as red snapper or sea bass, use a grilling basket, so the fish won't stick to the grill.
Wipe fish dry of water and marinade to prevent sticking.
Alternatively, wrap marinated or herb-rubbed fish in aluminum foil and then set the packet directly on the grill. Note that the foil will steam the fish, so the resulting dish will be flakier and less smoky-tasting.
Ten-Minute Fish Dish
Ingredients:
4 1/2 ounces fish fillet
3 cups zucchini
3/4 cup rough-chopped onion
2 tomatoes, cut into wedges
1 teaspoon olive oil
Salt and pepper, to taste
Lemon juice, to taste
Season fish with salt, black pepper, and fresh lemon juice, and grill for 5 minutes on each side (or however long it takes). Put the tomato, onion, and zucchini in a bowl, add the olive oil, salt, and pepper and microwave for 3 minutes. Place fish onto a plate with vegetables and juice on top.
B-man
