If you grill the fish too long, it will dry out drastically and won't be as good. You should time it so that the inside of the fish is flaky and not watery, and the outside is lightly browned. The timing and the temperature go hand in hand, so you should determine the correct temperature before putting your fish on the grill.
on a grill
how do u do it
Put it in an oven
you can throw the fish into the fire
Some people like to oil the grill -I like to brush the oil (olive) onto the fish just before plopping it onto the grill. Because fish is so easily overooked, I raise the grill higher than normal, and watch it closely.
Right behind the grill.If you snake your fingers between the grill and raditor you can fish it out..I replaced mine in 3 minutes
I will grill chicken until it reaches 170 to 180 degrees.
Yes, grilling a piece of fish involves physical actions such as placing the fish on the grill, flipping it, and removing it when cooked. Additionally, the heat from the grill causes physical changes to the fish, such as cooking and browning.
You can indeed put swordfish on a George Foreman grill. You simply need to cut the fish up and place it on the grill with your favorite seasonings.
The temperature of the grill is not as important as the internal temperature of the meat. The internal temperature of chicken should be 160 degrees for white and 165 for dark.
The ocean.