Muscle fibers in fish are constructed of very short bundles (up to ten times shorter than the long muscle fibers in meat). And, compared to meat, fish muscle contains only a small fraction of connective tissue, which sits in very thin sheets perpendicular to the muscle bundles. Show
What does this all mean? To put it plainly, fish are more sensitive to heat, making it important to know their finished cook temp! Here are some ThermoWorks recommended fish temperatures for a few of our favorite cuts.
Salmon Temperature – 125°F Salmon – like all fish – has almost no collagen, which means it will start to lose moisture more quickly than beef. While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F. Check out these key temperatures for Smoked Salmon, or take a look at a great method for grilling salmon! Halibut Temperature- 130°FHalibut is a very firm fish and holds together well in cooking. This makes it particularly good for grilling. Too often it is overcooked and dry – the center should be just becoming opaque. It is done when it reaches an internal temperature between 130 and 135°F. Lobster Temperature- 140°FCooking lobster is straightforward. But like most all seafood, due to its tightly-bound muscle structure and lack of the lubricating fat that makes cooking meat a more forgiving process, lobster cookery can go wrong easily. You want to cook lobster just through. Cooking it too much makes for a rubbery, dry and unfortunate situation, and too little will result in an odd texture and undeveloped flavors. No matter how you cook you lobster, there seems to be agreement that lobster should be cooked to an internal temperature of 140°F, as measured in the tail. Whether you’re grilling lobster, or boiling or steaming it or homemade lobster rolls, keep an eye on that temp to avoid rubbery texture and to ensure tender, succulent lobster. Scallops – Temperature 130°FBecause scallops are a lean protein source they should be cooked quickly under high heat and require some fat (such as oil or butter) during cooking. Cook to 130°F internal temperature until the flesh is milky white, or opaque and firm. Shrimp – Temperature 120°FConstriction is the tell-tale sign that you’ve overcooked your shrimp. The longer you cook them, the tighter and tougher they will get. Look for a change in color (light pink) and an internal temperature of 120°F to tell you when your shrimp are ready to come off the heat. A miniature needle probe is perfect for checking the internal temperature of shrimp. Follow this recipe for grilled shrimp to see how tasty they can be! Ahi Tuna Temperature – Rare – Below 115°FTuna is most often served rare or seared rare because the longer you cook it, the more flavor and moisture it loses. Tuna cooked rare is optimal in order to maintain flavor and moisture. Raw tuna frequently carries a parasite, but “Sashimi” grade fish has been flash frozen to kill any parasites. Restaurants that serve raw tuna are required to use Sashimi grade. If you want to try it, check out our delicious recipe for seared rare tuna steak. A Word On Thermometers For Cooking FishDepending on the cooking method and the kind of fish you’re cooking, you many need a different kind of thermometer. You can learn about the major types and what you should use in our post about what kind of thermometer you need. Ever wonder how to get perfectly flaky grilled fish fillets on the grill? This recipe is the simplest and best way to grill just about any firm white fish! How to Grill FishWhat I love too, is that you can literally pair it with just about anything that you have on hand and want to use. I like recipes like this because then I can hit up the farmer's market or my garden, pick gorgeous fruits and vegetables and use them for the sides to this really simple but delicious main dish grilled fish recipe. It's simple, it's classic, and it's always a hit in this house. A diet that includes fish has a myriad of health benefits. Eating fish can reduce the risk of heart disease. It is high in healthy omega 3 fatty acids which helps to reduce inflammation, protect your heart and help your hair grow. Fish is not only good for your heart but your brain as well. Studies have shown that eating seafood can lower the risk of Alzheimer’s disease and reduces brain shrinkage as people age. Another health benefit of fish is that it is high in vitamin D This is an essential nutrient that can keep your bones strong. Eating fish is a great way to incorporate lean protein in your diet as well. Just because you don’t live near water doesn’t mean you can’t find delicious, fresh fish. Here are some tips when deciding what fish to buy. Tips for Buying FishFish that is sold as “fresh” can range from 1 day to two weeks out of the water. Fishing boats often stay at sea for a couple of weeks and put their catch on ice before they dock again. When you are looking for the highest quality of fish, search for FAS or Frozen at Sea or Individually Quick-Frozen (IQF). FAS means that once the fish was caught, it was filleted and flash froze on board the ship within minutes of being caught. When it is thawed it tastes the closest to fresh caught fish. Individually Quick-Frozen (IQF) is another good option when shopping for fish because this method of flash freezing occurs within hours of the fish being caught. Each fillet is individually packaged and inspected for quality. Check for freezer burn or ice crystals in the packaging of IQF labeled fish because that could affect the flavor. If the fish is packaged, you will want to look for clean and dry packaging. When buying fish I like to find wild caught fish and I prefer when they are individually sealed if frozen. That way I can take just the few I need out of the freezer while the rest stay frozen. I have great luck buying high quality fish at Costco. If you are buying fresh fish there are a few things to look for. First of all, trust your nose! If there is a really strong fishy smell-that could by a sign that the fish is old and starting to deteriorate. Another aspect to look for is the skin of the fish. You want to the skin to be shiny with some slime on the surface. That is a mark of quality and freshness. Fresh fish should also have clear and bright eyes. If you encounter a fish with cloudy or red eyes-steer clear. Frequently Asked QuestionsHow do you grill fish without drying it out? You want to enjoy a flaky and delicious grilled filet so I suggest applying oil liberally on each side of the fish. You can use a pastry brush to evenly distribute the oil on the fish. This will help to seal in all of the natural flavors too. Also don't over cook it. What can you season fish with? For this grilled fish fillet I seasoned the fish with salt, pepper, oil and lemon juice. I also love to serve the filet with additional lemon slices and chopped parsley. YUM! A classic lemon pepper seasoning goes well with fish too. How long do I cook fish on the grill? Once your grill has heated for 5-10 minutes and is nice and hot, place the fish on the grill and close the lid. It will only take 7-10 minutes to grill. Check the fish right at 7 minutes and it will likely be done. If it is a thicker filet it will take a bit longer-but not much. What fish is suitable for grilling? You will want a firm fish when grilling. Something like halibut, tilapia, catfish, pollock or cod. How do I get fish to not stick to the grill? A couple key points will help your fish not stick to the grill. 1. Pat all sides of the fish dry with a paper towel. 2. Don’t skimp on the oil. Apply an ample amount of oil on all sides to prevent the fish from sticking to the grill. I also like to use an oiled paper towel to wipe down the grill while it's hot, just before I put the fish on. What to serve with fish:
If you’ve tried my grilled fish recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation. Printclockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon Perfect and Simple Grilled Fish Fillets★★★★★ 5 from 3 reviews
Print Recipe Pin Recipe DescriptionEver wonder how to get perfectly flaky grilled fish on the grill? This recipe is the simplest and best way to grill just about any firm white fish! IngredientsScale 1x2x3x
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Keywords: fish fillets recipe, easy grilled fish recipe, easy fish recipe, white fish recipe Did you make this recipe?Tag @blessthismessblog on Instagram and hashtag it #blessthismess I can't wait to hear how this simple grilling method for fish turns out for you. Long live the simple and fool-proof yet crazy delicious recipes! How long do you cook fish on the grill and what temperature?Grill the fish over direct medium heat (350º to 450º F) until the flesh starts to turn opaque and the skin chars, approximately 10 to 12 minutes. Flip the fish and cook until the flesh is moist and opaque and registers between 140º and 145º F with an instant-read thermometer, approximately 8 to 10 minutes more.
How long should you cook fish on a grill?The most important factor to check for when cooking seafood is to make sure that the internal fish temperature reaches 145 degrees Fahrenheit before serving. Cooking times can vary depending on the thickness of your cut. A fish should be grilled for a total of 8-10 minutes per inch of thickness.
Do I need to flip fish on the grill?Like with most foods, only flip once. If you want to grill very delicate, thin fillets, lay some slices of lemon or orange on the grill first, instead of putting delicate fillets directly on the grates. Fish fillets have a very small window of doneness, so don't walk away from the grill.
Do you grill fish directly on grill?Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.)
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At what temperature should I grill fish?
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