Most fish should be grilled over medium-high heat. When grilling fish, you shouldn't turn fillets because they will fall apart, however, fish steaks can be turned. You can wrap delicate fish in foil for grilling, which makes it easier to turn.
If you grill the fish too long, it will dry out drastically and won't be as good. You should time it so that the inside of the fish is flaky and not watery, and the outside is lightly browned. The timing and the temperature go hand in hand, so you should determine the correct temperature before putting your fish on the grill.
on a grill
how do u do it
Put it in an oven
Right behind the grill.If you snake your fingers between the grill and raditor you can fish it out..I replaced mine in 3 minutes
you can throw the fish into the fire
Some people like to oil the grill -I like to brush the oil (olive) onto the fish just before plopping it onto the grill. Because fish is so easily overooked, I raise the grill higher than normal, and watch it closely.
I will grill chicken until it reaches 170 to 180 degrees.
The temperature of the grill is not as important as the internal temperature of the meat. The internal temperature of chicken should be 160 degrees for white and 165 for dark.
You can indeed put swordfish on a George Foreman grill. You simply need to cut the fish up and place it on the grill with your favorite seasonings.
The ocean.
grilled samon is fish that you bake on a grill