how to grill fish/veggies??? - help

[azulai]

My friend and I discovered we enjoy cooking together.

I would like to try grilling fish. Anyone with experience/tips?

I've been checking out recipes/stuff online but I'm kind of afraid it's going to be a disaster with fish falling into the coals.

We just have an 18" nothing fancy charcoal grill. Do I need to buy a fish basket? I was thinking of trying trout, but any ideas or suggestions on another type of fish are welcome.

So some of the recipes say get the grill really hot and then it's 5 - 8 minutes on each side. It sounds really easy but yeah, the person saying that is probably a chef!

Here's a really stupid question, but do I buy the fish that day?

Most recipes call for fresh herbs like rosemary, garlic or parsley, but can I buy just some kind of sprinkle spice? Are fresh herbs what fish needs? I was thinking of 2 small whole trout. And, the recipes say you put the herbs inside, will the fish be cut? I feel incredibly stupid.

Then, we were going to try to do kabobs with veggies like zucchini, onions and squash. I need to read up on that, I've just been focusing on the fish idea. But, that should be cut them, stick them on the stick and grill, right?

Oh, and any ideas on a wine that we should get? What goes with fish?

Does this sound too ambitious for 2 noobs? :redface:

Thank you in advance.

[marshlander]

I can't help with fish, since I've been a vegetarian for 44 years, but this video of vegetables looks easy enough:-

I heard a radio discussion recently where the speaker was talking about barbecuing vegetables and suggested that a few hickory chips thrown on to the coals will give a lovely smokey flavour to the food.

I assume you know the crucial thing about getting the temperature of the coals right and that you are not letting them flame the food

[Cardiganwearer]

More by way of encouragement than usefull advice.

I had fish for lunch today. Plaice, grilled in little more than 3 minutes, but it's thin and cooks quickly. Eight minutes sounds like thick chunks of something slower to cook like salmon or cod. Eight minutes each side sounds like a very long time.

If you can get fresh fish get it on the day and eat it on the day. Remember there will be no real fresh fish available on a Monday, it'll have been caught at least the previous Thursday.

If it is fresh don't bother with herbs and whatever, butter and lemon juice and fresh bread and butter are all the extras you need to make a great meal.

Bon appetit!

[joseph]

i now how to make it.get a recsipy and look at it what fish .if it was a freezer one put it in the freesrr if it was a fridse one pput it in the fridse.but not to long or get germs not good for you.then if it deforost it quickly becase get hot quick .for freezer, then look on the recsipy like spices an that then look how long and turn it off w fishslice.tthen check it in the middle if it hot and cook.becase to check its was cooked and not dangerose

[OrphanPip]

You can wrap the fish in aluminum foil.

Edit: I agree that 8 minutes sounds like quite a lot. Usually in a frying pan it's like 2 minutes each side. A big piece of salmon might go around 3 or 4 a side.

Edit2: Usually you would drink a white wine with fish. As to spices, ground is fine don't worry about having fresh spices. As a choice of fish trout is a decent one, as is salmon. The choice of fish is mostly dependent on what kind of fish you personally like. The fish will usually be filleted prior to you buying it, and you'll want to cook it within a day or two of packaging. I wouldn't buy a fish individually that isn't filleted for you, since you don't know how to properly prepare it (I don't either). If you want to buy it ahead of time it's ok to freeze the fish and take it out to thaw in the fridge the night before the day you're going to cook it.

[azulai]

I can't help with fish, since I've been a vegetarian for 44 years, but this video of vegetables looks easy enough:-

Thank you for posting the video. I did not even think about checking YouTube, so I'm going to search about grilling fish/technique.

We both like eating healthy - last weekend we got a frozen organic cheese pizza and added tomatoes, peppers, onions and mushrooms and baked it. We had fun (and some wine! mile: ) and it came out great. Then we started throwing out ideas of what we wanted to try next --- and now I'm learning how to grill fish! :tongue:

I heard a radio discussion recently where the speaker was talking about barbecuing vegetables and suggested that a few hickory chips thrown on to the coals will give a lovely smokey flavour to the food.

I assume you know the crucial thing about getting the temperature of the coals right and that you are not letting them flame the food

I'll keep the hickory chips in mind when I buy the coals. And, thanks for the reminder about flaming the food. I appreciate it.

More by way of encouragement than usefull advice.

I had fish for lunch today. Plaice, grilled in little more than 3 minutes, but it's thin and cooks quickly. Eight minutes sounds like thick chunks of something slower to cook like salmon or cod. Eight minutes each side sounds like a very long time.

Thank you for the time save! You are better than the Grilling Fish 101 site! I did have a reading comprehension fail though -- it said as a rule of thumb do 8 minutes per inch of fish and I was reading too many recipes :tongue: and getting salmon and trout recipes mixed up.

If you can get fresh fish get it on the day and eat it on the day. Remember there will be no real fresh fish available on a Monday, it'll have been caught at least the previous Thursday.

If it is fresh don't bother with herbs and whatever, butter and lemon juice and fresh bread and butter are all the extras you need to make a great meal.

Bon appetit!

I'm going to go ahead and get a fish basket -- just because it'll give me more confidence. And, I decided to do salt/pepper/lemons/butter like you recommend and your grilling time. This sounds more like what I want, just something simple and basic. Thank you!

I was reading this one recipe and I was envisioning shoving herbs down the poor fish's mouth and l kind of lost my appetite. :tongue:

i now how to make it.get a recsipy and look at it what fish .if it was a freezer one put it in the freesrr if it was a fridse one pput it in the fridse.but not to long or get germs not good for you.then if it deforost it quickly becase get hot quick .for freezer, then look on the recsipy like spices an that then look how long and turn it off w fishslice.tthen check it in the middle if it hot and cook.becase to check its was cooked and not dangerose

Thank you, I will be very careful. You are right -- I don't want to get either of us sick. I think I'm going to try the fresh fish. And, I will check that it is done. I'll probably overcook it, I get so nervous. mile:

You can wrap the fish in aluminum foil.

Edit: I agree that 8 minutes sounds like quite a lot. Usually in a frying pan it's like 2 minutes each side. A big piece of salmon might go around 3 or 4 a side.

Thanks about the foil. I kind of want the little grill lines, so I'm going to buy a basket.

Edit2: Usually you would drink a white wine with fish. As to spices, ground is fine don't worry about having fresh spices. As a choice of fish trout is a decent one, as is salmon. The choice of fish is mostly dependent on what kind of fish you personally like. The fish will usually be filleted prior to you buying it, and you'll want to cook it within a day or two of packaging. I wouldn't buy a fish individually that isn't filleted for you, since you don't know how to properly prepare it (I don't either). If you want to buy it ahead of time it's ok to freeze the fish and take it out to thaw in the fridge the night before the day you're going to cook it.

Ok, I think I'm going to go with the fillets, really don't want little eyes staring at me and inducing guilt!
I know nothing about wine and he has to buy it any way because I'm underage, so I'll just drink whatever. :biggrin: I'll just tell him get something white. Thanks, Pip!