The Art of Grilling Fish

GRILLING, more than any other cooking method, requires good quality and very fresh seafood. Not only is grilling a great way to reduce your fat intake, but it also imparts a delicious BBQ flavour to the seafood.

When I talk about a grill, I am referring to either a grill plate or a grill pan. Using a ridged grill to cook your seafood will enable you to produce attractive stripes or diamonds on the food as it cooks. Presentation as well as flavour plays an important part in the way a meal is enjoyed.

When purchasing a grill pan or plate, the heavier the better. The grill needs to be able to tolerate high temperatures; a light grill may distort after only one or two uses. Whether you use a non-stick grill or a heavy cast iron one, it is a good idea to use a fine spray of oil when you first start to heat the grill to prevent food sticking when cooked.

The grill needs to be heated to quite a high temperature before placing the seafood on to cook. Of course, the temperature to which the grill needs to be heated will depend on the individual grill. A common human failing (I know I'm guilty) is to use something without looking at the instructions and then wonder what went wrong. (I call it the ‘swing set’ syndrome. Those of you who have tried to put a swing set together without looking at the instructions will know what I mean.) Please read the manufacturer’s recommendations before using the grill.

Some grill plates need to be seasoned before use. Cast iron will not need to be as hot as a non-stick grill plate and will hold its heat for a considerable length of time, even when the temperature is lowered. Test the temperature by sprinkling a few drops of water on the pan. If the water sizzles and evaporates, the grill is ready.

When grilling, it is important to ensure that the food is completely sealed on one side before turning, otherwise the food may stick to the grill. As soon as both sides of the seafood are sealed, reduce the heat for the rest of the cooking time. (A handy hint – make sure the seafood is pretty much of a uniform thickness to prevent any thinner sections from overcooking before the thicker section is cooked.)

WARM TROPICAL SALSA

Just because it is winter doesn't mean that tropical fruits can't feature on your menu. The golden flavours of tropical fruits can be a great antidote to the winter blues, especially when partnered with a touch of rum.

Ingredients

• 1 tin mango slices, drained
• 1 small tin pineapple pieces, drained
• Dash rum (optional)
• 2 shallots, chopped
• 1 small onion, finely chopped
• 1 teaspoon brown sugar
• 2 teaspoons chilli sauce
• Chopped fresh coriande

Preparation

Soak the drained mango slices and pineapple pieces in a dash of rum for a few minutes before adding the shallots, onion, brown sugar, chilli sauce and coriander. Tumble the ingredients for the salsa together carefully.

The Seafood in this recipe was supplied by Sam’s Seafood, Hamilton (ph. (07) 3633 4700).