Grilled Fish: learn how to make it

Fish barbecue occupies an important place among the many barbecue methods spread around the world. And even though characteristic Brazilian barbecue features beef as its main dish — accompanied by pork or even chicken appetizers — the abundance of fish obtained from seas and rivers can also be very well utilized on the grill!

In this process, it's important to consider all the details, from choosing the fish to the cooking method, to ensure a unique experience when enjoying a fish barbecue. Therefore, you are invited to check out the Mundo CIMO guide and prepare to savor the unique taste of your fish.

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Why prepare fish barbecue?

Fish barbecue is a light alternative for those who want to enjoy a flavorful meal with the characteristic smoky taste of charcoal. Additionally, this option is quicker to prepare compared to other types of meat, such as beef, pork, and chicken, considering the delicacy of its fibers.

Furthermore, fish is not only known for its delicious taste but also offers benefits for those seeking a healthier dish. By consuming fish like salmon, tilapia, swordfish, sea bass, and others, you can enjoy various flavors while ensuring a meal rich in omega-3.

Choosing the Fish

To select the ideal fish for barbecue, it's essential to consider factors such as quality, firmness, and flavor. But regardless of the type of fish chosen, freshness is crucial for the success of a fish barbecue or any other recipe you plan to prepare.

From there, choosing the ideal fish is not only significant in terms of taste but also for the nutritional value of your meal, making it a healthier option compared to other dishes.

To help you select the best fish for you and your guests, check out the main characteristics of popular alternatives:

Salmon

Salmon, known for its firm flesh and high fat content for a fish, is among the most delicious and suitable options for grilling. This is because it withstands direct heat well, and its fat keeps it moist and flavorful, making it ideal for other recipes too.

However, it's important to note that salmon skin does not need to be removed before grilling. Even if you don't intend to eat it with the fish, the skin is primarily responsible for holding the protein together during the cooking process.

Tuna

Tuna steaks are great for grilling due to their dense texture and distinct flavor, characteristics that pair well with quick cooking at high temperatures.

The tuna cut should be appropriate to optimize preparation, meaning it should not be too thin to avoid affecting the process when grilling or broiling. Furthermore, with condiments — herbs and various seasonings — you can surprise yourself with a unique gastronomic experience.

Sea Bass

This fish has a white, mild flesh that also benefits greatly from grilling. Sea bass is robust enough to be grilled in fillets or even whole, and it is considered a fish with a medium fat content.

If grilled on the barbecue, the fish's flavor is further enhanced by the "reinforcement" of the smoky taste to the natural flavor notes of the fish in question.

Tilapia

Tilapia is a true classic of Brazilian cuisine and, therefore, would never be left out of our fish barbecue list. With a well-structured yet light fibrous texture, it is a versatile fish, capable of absorbing marinade flavors well, and has a low-fat content.

Swordfish

The thick flesh of swordfish — compared to other fish — as well as its low-fat content, makes it an ideal candidate for grilling or baking in true steaks, as it is able to maintain its shape and texture, allowing for even cooking.

To prepare a barbecue with swordfish, it is crucial to opt for thicker cuts to ensure its integrity throughout the cooking process. Remember to wait for the fish to cook completely, considering that its characteristics make it one of the fish that can take the longest to reach the ideal cooking point.

Mullet

A great fish for stuffing, as it has a stronger, more pronounced flavor. It has a good consistency for grilling and is very receptive to more acidic condiments as well. It's a type of fish that can be made with various side dishes.

Red Snapper

Red snapper is another fish that can be grilled whole or in fillets, as well as being a great option for a delicious barbecue. Its mild flesh is complemented by a light grilled crust, has a low-fat content, and is rich in essential vitamins and minerals for the body.

Preparation and cuts for fish barbecue

The most common cuts used for fish barbecue include steaks — cut vertically into thick portions — butterflied, where the fish is cut in half, and the traditional boneless fillet.

When cutting fish for grilling, opt for thicker portions to prevent them from falling apart during preparation. On the other hand, a whole fish is also a great alternative to fully enjoy its flavor. To ensure a better experience, make sure to remove the scales and entrails from the fish.

If you're planning to catch and clean the fish yourself, check out our tips to simplify the process!

Marinades and seasonings for fish barbecue

Opt for marinades that complement the fish's flavor, such as those made with lemon and herbs, or try exotic spices. However, it is essential to choose barbecue seasonings that enhance the delicate flavor of the fish. Seasonings that pair well with fish include:

• Cilantro;

• Leek oil;

• Saffron;

• Chives;

• Rosemary.

You can opt for the simplest to enjoy the flavor and texture of croaker, which includes ingredients like parsley, salt, lemon, and garlic. For mullet, on the other hand, try tomato, Provençal herbs, and olive oil. Salmon, specifically, can be great with Dijon mustard, honey, and fresh herbs like classic rosemary.

It's worth remembering, no matter which fish is chosen to be marinated, that the longer the fish is marinated, the more flavor it acquires and the juicier it becomes.

Fish barbecue techniques

To master the art of preparing a good fish barbecue, it's necessary to understand that care in the cooking process is crucial, as it is much faster than preparing beef and pork, for example.

To begin, heat the grill to medium heat at 180 °C and place the fish in a foldable basket to prevent it from sticking to the grill.

The average cooking time varies according to the size of the fish cut, but the rule is clear: it's 10 minutes for every centimeter of the fish. Furthermore, it's important to remember that fish grills faster than other types of meat.

Sides and pairings for fish barbecue

Complete your barbecue with sides such as a light salad made with tomato, lettuce, and carrots or something like a good mashed potato. To add color to the dish, rice with vegetables is a great alternative, or sautéed vegetables prepared with olive oil, green beans, potatoes, and carrots. For salmon, a beautiful simple salad is enough.

Something that cannot be missing from many Brazilians' tables, especially at a barbecue, is farofa (toasted cassava flour). In this case, you can opt for nut farofa, which can add what was missing from your meal.

Finally, when selecting side dishes for a delicious fish barbecue, consider lighter options to enjoy more of the main course and impress your guests in the best way. The best way to enjoy every flavor is to be creative with the side dishes.

By exploring the art of preparing fish barbecue in different cuts, you can also explore different techniques for marinating and seasonings to enhance your gastronomic experience. Experiment with new flavors and cooking methods to enjoy with family, friends, or simply to try something different.

Don't forget that the type of cut, seasoning, and condiments used for each type of fish play a crucial role in a good result, always keeping in mind the importance of selecting side dishes that harmonize with the chosen fish.

And keep counting on Mundo Cimo to ensure not only the best tips for preparing various barbecues but also, in this case, the best knives for fish and general camping activities on the market.