The decline in wild fish from overfishing has led to the growth of the farm-raised fish industry, which consists of raising fish in containers that are placed under the water. Farm-raised fish tend to be contain more fat than wild fish, and therefore how they are cooked is slightly different. The preparation for the two types of fish are the same when cooking on the grill, but you will want to remove the wild fish several minutes sooner than its fattier farm-raised cousin.
Step 1
Start your grill and allow it to heat up for 10 to 20 minutes.
Step 2
Rub 2 tbsp. of olive oil, 1 tsp. of minced garlic, and salt and pepper to taste into 1-1/2 lbs. of wild fish, such as salmon or halibut.
Step 3
Place the fish into a grilling basket to prevent it from falling apart while cooking on the grill. Place the basket on the grill to cook.
Step 4
Cook the first side for five minutes. Carefully flip the wild fish over and continue to cook for another three to five minutes. Remove the fish from the grill when it is firm and opaque. Be sure not to overcook the fish, as the lack of fat in the wild fish will cause it to dry out.
Step 5
Remove the fish from the grill as soon as it is finished cooking. Serve immediately.
Things You'll Need
- 1-1/2 lbs. wild fish
- Olive oil
- Minced garlic
- Salt and pepper to taste
- Grilling basket
References
- Good Housekeeping; What's the Difference Between Farmed and Wild Salmon?; Jessica Fox; May 2010
- New Hampshire Public Radio; What Is the Difference Between Wild and Farmed Salmon?; August 2010
- "How to Cook Everything: 2,000 Simple Recipes for Great Food," Mark Bittman, et al.; 2008
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