what's the best charcoal grill How to Cook Red Snapper on the Grill

Red Fish is a wise choice when baking fish, especially if you have seafood lovers and picky diners to satisfy.The solid meat of the Sn fish and the wide sashimi allow you to use a variety of seasoning and barbecue techniques, which should arouse the interest of the fish fans.But the red apper fish also tastes mild, so diners who are cautious about the terrible "fish" taste can also enjoy the dish.You can bake a whole piece of red apper fish or fish fillet, and your choice will determine the technique you use.Bake a whole fish you can bake three basic red sn fish "cutouts": whole fish, fillet with skin and fillet without skin.People usually bake the whole fish for display.When baking a whole apper fish, the fish should be cleaned and scaled but not boneless.Most fishmongers and butchers who sell the whole red snap fish are sold in this case.When grilling fillets, you can choose between the skinPart without skin and part without skin.There are benefits and drawbacks to each option.Fillets with skin are unlikely to crack on the grill.However, when you serve, you have to pull the skin of the cooked fillet off it.Skinless fillets allow you to season both sides of the meat, but are more likely to break before or when you serve.Before the barbecue, remove the bones from the apper fish film.Put your hand on the meat-The bones are close to the surface and feel easily.When you find the bone, pull it out with a needlePliers or tweezers.Herbs, spices and marinades you can season the whole and filet apper fish with the same dry herbs and spices or marinades, although few people marinate the whole fish.The red apper fish has a lot of spices including Baili, rosemary, oregano, parsley, coriander and all the pepper --based spices.The chef often eats some garlic.-Cloves chopped or powdered.Cooking acid such as orange juice, vinegar and wine can cause sashimi to harden after several minutes of exposure.If you want to use acidic ingredients, it is best to apply the fish with basting liquid before you place it on the grill or while the fish is cooking.If you don't marinate the fish, brush it gently with olive oil to prevent it from sticking to it.Preparing the iron plate fish fillet can be cooked quickly, so it is safe to cook directly on the flame.However, if you cook the whole apper fish, it is better to cook the fish a little slower with indirect heat to make sure it is cooked thoroughly.To use an indirect heating grill, you need to create a heating area.Preheat the whole grill to mediumhigh.Then, place the coal on one side of the charcoal grill, or close the half burner in the gas grill.Part of the grill grate, without a flame directly under it, is an indirect heating area where you want to cook fish.You can sprinkle some water on the charcoal grill.If needed, soak the wood slices on the preheated coal to give the fish a smoky flavor.Brush the grate with olive oil to prevent sticking to it.If you place the fish directly on the grill, gently handle it with a long, thin metal spatula.Even if you brush the red apper fish and grill with oil, it can still stick to the grate.If the fish begins to stick to the hands, keep the olive oil and the baking brush to lubricate it.Cover the lid so that the heat is evenly distributed.The broken barrier is safer to cook fish with some kind of barrier between the grate and the meat.The easiest barrier to use is the grilled basket, a metal tool that surrounds the fish.The two hinge parts of the basket are similar to the grill grate, which has a long handle that you can use to carry and flip.The grilled basket is the best option when you prepare an entire red sn fish, as it is difficult for an entire fish to be treated separately with a spatula.Alternatively, you can wrap a whole piece of apper fish or fish fillet with parchment paper, aluminum foil or banana leaves.Fix banana leaves around apper fish with toothpicks or short skewers.Before the internal temperature is 145 degrees Fahrenheit, Cook sn fish safely and serve to ensure safe eating.The meat should be white and almost completely opaque.It can be difficult to insert a meat thermometer in the fish you wrap with parchment or foil bags.Avoid wrapping fish with more than necessary materials.In order for you to be able to evaluate doneness, it should be easy to peek.If you bake a whole fish, take the meat out of the bones when you serve.Be careful when eating fish to make sure you don't eat bones.Adults should check the bones of red fish before giving it to children to ensure it is safe.