EatingWell

When to Use a Plank, Grill Basket or Foil

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For thin, DELICATE FISH like tilapia or cod, whole fish that’s stuffed, or small seafood, such as sardines, do yourself a favor and take the extra step of utilizing one of these grilling accessorie­s for the best results. You can thank us later.

Go for a wood plank if you’re after the slightly smoky flavor wood imparts (or you just want a great presentati­on). Plan ahead: planks made from hardwood like cedar need to be soaked for an hour or two before grilling to prevent burning.

Opt for a flat grill basket—the hinged type that opens to let you put food inside and has a handle for easy turning—when grilling stuffed whole fish or smaller pieces of seafood that

could drop through the grates. (If you don’t want to skewer shrimp or scallops, they’re good contenders for a grill basket.) Prevent sticking by coating the basket with cooking spray or brushing it with oil before adding the fish.

Use foil, placed directly on the grates, as a makeshift sheet pan, or fold it into a packet if you want to grill quick-cooking veggies, herbs or sauces along with your fish. We like Reynolds

Wrap Foil Wrappers since they come in pre-cut sheets.

How to Know It’s Done? The USDA

recommends cooking fish to an internal temperatur­e of 145°F.

Use an instant-read thermomete­r or follow our general rule of thumb: if it flakes easily and is no longer translucen­t in the center, odds are it’s done. Generally speaking, that means

8 to 10 minutes over medium-high heat for a 1-inch-thick piece of fish.

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