To avoid overcooking, I typically remove the fish from the grill at 140 degrees F, then cover it on a plate for a few minutes. Fish is done when it reaches 145 degrees F. To ensure that your cod is cooked through, use an instant read thermometer. Flipping it back over may result in it sticking or breaking apart. Only flip your cod one time during the grilling process. Wait to oil the grates until right before you add the fish. Oiling the grill grates will help keep the fish from sticking. Using a fish spatula (like this one) will help you turn and remove the fish without tearing it. This will help the outside lightly sear without the inside overcooking. The best temperature for grilled cod is right around 400 degrees (medium-high heat).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |