Fresh Fish Hot Off The Grates Tips For Perfectly Grilled Seafood

Grilling fish is different from traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever.

Master the art of grilled seafood with these tips from Trimell Hawkins, Executive Chef and Culinary Adviser to Current Backyard.

Not all fish are the same. There's a common misconception that all fish can be grilled, but not all fish is created equally. Avoid flaky fish like Trout and instead turn to a firm fish when grilling, such as Branzino in this Grilled Whole Branzino with Fresh Herb Sauce recipe from Celebrity Chef Alton Brown.

Moisture is not your friend. While you're likely aiming for a fresh, moist flavor when eating fish, that doesn't mean it should be wet when it goes on the grill. For beautiful, crisp skin and grill marks, pat fish dry to absorb the moisture before grilling.

Temperature is key. There's a sweet spot for grilling fish, whether it's 400˚ F for thinner fish or slightly above 400˚ F for thicker cuts, which is why electric grilling is gaining steam. An option like the Current Backyard Electric Grill precisely monitors and controls temperature at the grate level, ensuring accurate cooking where it truly matters, unlike gas grills measuring chamber heat or charcoal grills requiring guesswork.

Ready to cook in 10 minutes, it's a convenient solution that plugs into a standard 110-volt outlet, meaning there's no heavy propane tanks or messy charcoal standing between you and delicious grilled seafood. Plus, electric grilling reduces fire risks, harmful fumes and cleanup time.

There's a "right" way to cook fish. If you're cooking fish with skin, cook the skin side down first as it's more forgiving and durable than the inside. This gives the finished dish more stability and structure, lessening the chances of the fish falling apart.

Be careful with sugar. Sugary marinades require keeping a close watch on the grill since sugar can burn. If cooked properly, sugars help create a crispy Maillard reaction while acting as a tenderizer, too.

Grilled Whole Branzino with Fresh Herb Sauce

Recipe courtesy of Chef Alton Brown on behalf of Current Backyard

Prep time: 30 minutes

Cook time: 10 minutes

Serves: 4

Fresh Herb Sauce:

2 Tablespoons of Chopped Dill

1/4 Cup of chopped Parsley

2 Tablespoons of chopped Chives

1 Small Garlic Clove, minced

1/2 Teaspoon of Kosher Salt

1/4 Teaspoon of Red Pepper Flakes

1 Tablespoon of Lemon Zest

1 Tablespoon of Lemon Juice

3/4 Cup of Extra-Virgin Olive Oil

Branzino:

2 Head-on Whole Branzinos (about 1 pound each), cleaned and scaled

2 Teaspoons of Kosher Salt

1 Lemon, sliced into six rounds

6-8 Sprigs of Dill

6-8 Sprigs of Parsley

2 Teaspoons of Extra-Virgin Olive Oil

To make the fresh Herb Sauce: In a small bowl, combine the Dill, the Parsley, the Chives, the Garlic, the Salt, the Red Pepper Flakes, the Lemon Zest, the Lemon Juice and the Olive Oil; then set them aside.

Set both sides of the grill to 650˚ F (high) and close the lid.

To prepare the Branzino: Season the Fish inside and out with the Kosher Salt. Fill the cavity of each Fish with the Lemon Slices, the Dill Sprigs and the Parsley Sprigs then tie them with kitchen twine to secure them and refrigerate them until they are ready to be grilled.

Evenly coat the skin of both Fish with the Olive Oil. Insert the temperature probe into the thickest part of flesh of each Fish, parallel to the dorsal fin, then place them on the grill with the belly sides toward you. Close the lid and cook them for 5 minutes.

Open the lid and gently turn the Fish over with a thin metal spatula or two forks. Close the lid and cook them for 5 more minutes, or until the internal temperature reaches 145˚ F.

Transfer the Fish to a platter and remove the twine. Serve the Fish topped with the Fresh Herb Sauce.

Find more recipes and electric grilling advice at: https://currentbackyard.com/