Reel deal: per­fect grilled fish

Chef and TV pre­sen­ter Peter Ku­ru­vita shares five tips

Western Times - - TASTE -

OCEAN trout is one of the most pop­u­lar species of fish in Aus­tralia at the mo­ment, and there are so many dif­fer­ent opin­ions on the best method of grilling. Fol­low the in­struc­tions be­low and you won’t be dis­ap­pointed.

YOU WILL NEED:

1 x 180g Pe­tuna ocean trout (per per­son) Coarse salt Olive oil

TOP 5 TIPS FOR PER­FECT GRILLED FISH:

1. Turn the bar­be­cue grill plate on to high and sprin­kle with salt. This will in­crease the con­duc­tiv­ity of heat. Ap­ply a driz­zle of oil over the salt. 2. Once the oil be­gins to smoke a lit­tle, it’s ready. Turn the heat down to medium. 3. Take the ocean trout fil­let and place it on the grill with the pre­sen­ta­tion side on the grill first (the side which will face up on the plate when served). En­sure to lay the fil­let down away from your body, to avoid any hot oil splash­ing to­ward you. 4. As the ocean trout be­gins to cook, a white line of cooked flesh will ap­pear up the side of the fil­let. For a per­fect medium-rare re­sult, turn the fish when the white line has risen ap­prox­i­mately one third of the way through the fil­let. 5. Con­tinue grilling un­til the white line on the other side has risen ap­prox­i­mately one third of the way through the fil­let. If you are con­cerned about over­cook­ing the thin­ner part of the fil­let, po­si­tion the fil­let on the edge of the bar­be­cue with the thin por­tion of the fish hang­ing over the edge. This will stop the thin por­tion from con­tin­u­ing to cook while al­low­ing the thicker por­tion to con­tinue. For more ex­pert tips, visit life­style.com.au

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