Italian Food and Wine – al Fresco – From the Sea

Cooking Todays Catch

 

I often hear from folks that, “I have problems grilling fish.” Yes, grilling fish may be a little tricky. There are really delicate fish to cook such as flounder, and then there are large hearty fish to grill such as a Grilled salmon and lemon risottoOLYMPUS DIGITAL CAMERAlarge salmon or tuna. Even the larger more robust fish may be a little tricky.

There are a couple of things to keep in mind when grilling fish. A thick piece of fish with the skin on it and a good amount of omega 3 oil such as the salmon in the photo with lemon risotto are relatively easy to grill. All you have to do is rub a little oil on the fish, add your desired flavors, and put it on a medium hot grill. Other fish that has less omega 3 oil such as in the grilled sward fish in the photo,  may take a little tender loving care and additional oil. Smaller tender fish such as smelts or brook trout should be handled a little differently; you leave the skin on and it is best to grill with the bone and remove it after cooking. Simply, with different fish you have to grill differently. The best wines with grilled fish are dry whites or dry roses.

Hopefully, my direction for grilling fish will encourage everyone to grill more fish.

Thanks for visiting, and kindly do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian.

 

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Publish Date: 05/02/2012 9:03

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