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Welcome to Whitsons’ community blog forum! We believe it is important to get involved with our team members, clients, and customers, as well as create a space for information exchange, interesting perspectives, and interactive communications.

Here, you will find professionals from all around the company sharing their experiences and knowledge on a range of topics, from industry-specific trends and recipes to health and nutrition and team motivation.
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How to Perfectly Grill Fish

Posted by Laura Binder-Hines
Laura Binder-Hines
Laura Binder-Hines, MS, RD is a member of Whitsons' nutrition department as a Registered Dietitian. Laura, al...
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on Monday, 08 August 2016 in Culinary Trends

HowtoperfectlygrillfishSummer grilling is usually associated with hamburgers and hot dogs, but fish can be just as much of a grill star!  Grilled fish can be a great way to mix up your barbeque offerings.  Fish is packed with protein and many types of fish are great sources of brain boosting omega-3 fatty acids.  The best part is that it isn’t as difficult to pull off as some people might think.  Here are some simple tips to grill fish to perfection:

              

Choosing your fish. First, select a fish that won’t fall apart on the grill.  Good choices are salmon or tuna.  Direct grilling will add a smokier flavor.  If you like flakier fishes, such as cod, then try wrapping it in tinfoil pouches with your seasonings to keep it all together while it cooks. 

 

Create your flavor.  Try spice rubs and marinades, or keep it simple with a mixture of oil, acid, and aromatics.  One example could be olive oil, vinegar, and garlic.  You can marinate ahead of time, or just top it before/during grilling.

 

Start with a clean grill. Make sure the grill is clean to avoid the fish sticking to the grates.  Before the fish touches the grill, dry the fish and then brush it with oil to avoid sticking.

 

Grilling. On a medium-high heat, cook skin side up first, and then flip after about ten minutes per inch of thickness of the fish.

How do you know if it’s done?  The fish should be flaky, appear opaque, and is cooked to an internal temperature of 145 degrees.  If you’re nervous about overcooking it, then check it about 2 minutes before you think it should be done.

Pair your grilled fish with your favorite vegetables and have some fresh (or even grilled) fruit for dessert to round out your plate and leave you and your family feeling great!

Want to learn more healthy cooking tips from our Whitsons Nutrition team?  We’re available year-round to provide interactive nutrition education workshops for your organization and community!  Contact This email address is being protected from spambots. You need JavaScript enabled to view it.">This email address is being protected from spambots. You need JavaScript enabled to view it. to learn more about how we can help you further enhance life one meal at a time.

 

Contributor: Laura Binder-Hines, RD 

Sources:

http://blog.foodnetwork.com/healthyeats/2011/07/23/katies-healthy-bites-grilled-fish-101/

http://www.bonappetit.com/test-kitchen/how-to/article/grilled-snapper-escabeche

 

Disclaimer: The opinions expressed in this blog are strictly those of the author and should not be construed as the opinions of Whitsons Culinary Group or any of its affiliates.  All content and material contained in this blog is provided for informational purposes only, and no representation is made as to the accuracy or completeness of this information.  It is general information that may not apply to you as an individual.  It is not medical advice and should not be treated as such.  You should not rely on the information in this blog as a substitute for your own doctor’s medical care or advice. If you have any specific questions about any medical matter you should consult your doctor or other professional healthcare provider.

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Laura Binder-Hines, MS, RD is a member of Whitsons' nutrition department as a Registered Dietitian. Laura, along with Courtney Yablonsky and Katherine Barfuss, assist our team members in the field pass their state administrative reviews by offering support with menu development and recipe creation. Laura is also a certified yoga instructor and essential oils enthusiast, and loves to contribute to Whitsons’ social media outlets to discuss nutrition and stress management-related topics.

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