…Fired up Friday, that is! Trying to keep in line with my goal to write twice a week I am here for another edition of Fired Up Friday, and this one should be fun. Why, you may ask? Well, because it deals with a little mishap that I had today…and that’s always fun.
Today, I decided to grill some nice tilapia fillets for the first time. Having never done this before, I briefly consulted the internet but found little to no help. So I took matters into my own hands. I had two fillets, which I coated with extra virgin olive oil, then fresh lemon zest, kosher salt and fresh black pepper. Then I doused the whole thing in lemon juice while I turned my grill on. So far everything’s normal, right?
Well, I let my grill get up to heat and then I slapped those fillets down on the hot grates. They sizzled with such enthusiasm, I must say. I had read that they needed to be flipped around the 4 or 5 minute mark, so I began my procedure. Begin Operation: Epic Fail. I do not own a fish spatula, nor a basket of any kind for the grill. Furthermore, they probably weren’t entirely ready to flip, so I ended up losing a little bit to the abyss and managed to get a great percent of the flip still intact. I had a similar issue when removing the fish from the grill altogether. It sticks very easily, and it is also extremely delicate.
Now, I had my heat at a solid medium-high, but next time, I’m aiming for high heat for a shorter amount of time. You see, the quicker I can get a solid sear on the outside of the fish, the easier it will be to loosen it from it’s temporary home. By turning up the dial, I will be cooking quicker, which is nice, but also pretty much assuring that it comes out in one piece. So the moral of the day is this: If you’re gonna cook tilapia fillets on the grill, make sure you have a great sear on one side before attempting to flip.
Aside from that little hiccup, the fish tasted great. It was cooked properly, flaked really nicely and was well-balanced in the flavor department. I did not use any sort of recipe for this, I just eye-balled it. For two fillets I ended up using the zest of two lemons, and the juice from one. I also went heavy on the black pepper to simulate the “lemon pepper” flavor.
I will certainly do this again, but taking a few more precautions. So this is officially the second fish thing I’ve ever cooked, and I’m still pleased with the result although the process was not perfect. I realize that this was a short one today, but I hope you found some insight, and maybe an idea for dinner tomorrow!Stay positive, love your life, and play with your food 🙂