Garlic Compared: Cooking With Garlic Products

If you’re starting a restaurant or are a professional chef, you know that garlic is an essential ingredient in many recipes. But when it comes to choosing the best garlic form for your signature dishes, which do you reach for: fresh garlic, minced garlic, granulated garlic, garlic powder, or garlic salt? We explore these different garlic products to help you choose the best variations for your kitchen pantry.

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Click below to learn more about the different garlic product variations:

What Is a Garlic Clove?

A garlic clove is one of the many segments that make up a garlic bulb. It can be separated from the bulb or head, peeled, and added to a variety of savory dishes. Garlic is an herb in the Allium family, which is the same family as onions and shallots. There are several species of garlic, each with their own unique pungent flavors. Garlic cloves should be stored out of the bag and in a cool, dry place to keep it from sprouting. Sprouted garlic is still safe to eat but will have more of a bitter taste than its fresh unsprouted counterpart.

How Many Cloves Are In a Head of Garlic?

There can be anywhere from 8 to 20 cloves in a head of garlic depending on the species. Softneck varieties, which do not have a clear center stalk, are the most common type of garlic in local grocery stores and will typically have 10-20 cloves. Hardneck varieties, which have a thick woody stalk, are considered more of a delicacy and only have 8-12 cloves in a head.

Cooking with Fresh Garlic

Fresh garlic is full of health benefits and can be added to savory recipes for a delicious burst of flavor. Garlic cloves can be used whole for subtle notes or cut to release the sulfur compounds in the garlic, which activates a bold and vibrant flavor. The following are just some ways to use fresh garlic:

  • Roast the garlic head in foil to make the cloves sweet, soft, and spreadable to smear on bread or mash into a sauce.
  • Roast individual cloves to soften and blend into mashed potatoes for a more complex flavor profile.
  • Cut the garlic clove into slices to roast on a sheet pan with green beans and Brussels sprouts, bake with hasselback potatoes, or saute in a skillet with chicken breast.
  • Pound into a paste to make aioli for sandwiches and seafood.
  • Chop up fine to make homemade minced garlic.
  • Use a garlic press to crush fresh garlic into sauces and dips.

What Is Minced Garlic?

Minced garlic in a white dish

Minced garlic is a clove of garlic that has been finely chopped before being added to a dish. You can make it from fresh garlic or purchase it at your local grocery store. When store bought, it is usually preserved in water or oil, or it can be sold as a dried herb. If the garlic is freshly minced, it will have a sweeter and more potent flavor and aroma than if it is preserved or dried. Store-bought versions may feature other ingredients like oil, water, or salt to keep the garlic fresh which may alter the flavor.

Minced Garlic Uses

Minced garlic is excellent for evenly distributing subtle garlic flavor into your dish. Because the garlic pieces are small, they will soften more quickly than a garlic clove and dissolve into other ingredients of your recipe.

Jarred minced garlic remains soft in the oil or water, which can help you add texture and moisture to your dishes while saving you time by eliminating the need to chop your own garlic. Dried minced garlic is also a timesaver, but is better suited for dishes that benefit from the lack of added moisture, like a vegetable seasoning or meat dry rub. Here are some ways you can enjoy cooking with minced garlic:

  • Add jarred minced garlic to your shrimp scampi recipe to create an eye-catching dish with visible garlic chunks.
  • Saute jarred minced garlic in a cast iron skillet before searing some sausage or steak.
  • Liven up a tapenade with a spoonful of minced garlic to starkly contrast the olives.
  • Use dry minced garlic to create a memorable dry rub for your smoked meats.
  • Sprinkle dried minced garlic on bread rolls for an added crunch.

Fresh Garlic vs Minced Garlic

The difference between fresh garlic and minced garlic is that fresh garlic is a whole clove, while minced garlic is a chopped clove that can be used fresh, dried, or preserved. Minced garlic is going to have a stronger flavor than an intact garlic clove because garlic releases sulfur compounds when cut. The finer the mince size, the stronger the aroma and taste. Opt for fresh whole garlic when you want the garlic flavor to be mild. If you want a more potent garlic taste, go with the minced garlic. Use 1/2 tsp. of jarred minced garlic when substituting it for a fresh garlic clove.

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What Is Granulated Garlic?

Granulated garlic in wooden dish with garlic bread in background

Granulated garlic is dried garlic that has been coarsely ground to a sand-like consistency. It's made by drying fresh garlic cloves in an oven, then grinding the cloves into garlic granules with a spice grinder. You can usually find granulated garlic bottled in the seasoning aisle of your local grocery store.

Granulated Garlic Uses

Granulated garlic is often used as a seasoning for sauces and dry rubs because of how well it distributes the garlic flavor in a dish without adding moisture. Try some of these methods when cooking with granulated garlic:

  • Sprinkle granulated garlic over a slice of hot pizza to complement the umami flavors in the cheese.
  • Stir granulated powder into a chowder to allow the garlic flavor to shine through.
  • Prepare a rack of ribs for the smoker by adding granulated garlic to your dry rub.
  • Coat your breadsticks with granulated garlic before baking for a unique texture and slight crunch.

Granulated Garlic vs Fresh Garlic

Granulated garlic is the dried ground form of fresh garlic. It is a convenient option to have in a kitchen because fresh garlic can sprout and go bitter while the granulated garlic flavor remains constant during the span of its shelf life. While fresh garlic only lasts 4-6 months, granulated garlic can last 2-3 years when stored properly. Fresh garlic has a more subtle and sweet flavor compared to granulated garlic, which has a more potent and concentrated taste. Use 1/4 tsp. of granulated garlic when substituting it for a fresh garlic clove.

Granulated Garlic vs Minced Garlic

Granulated garlic is the dried form of minced garlic but is ground slightly finer than dried minced garlic. While both variations are a time saver in the kitchen, there are some instances where granulated garlic might be the better option for your recipe.

You would choose jarred minced garlic over granulated garlic if you have a recipe that benefits from the moisture and texture of minced garlic, like an olive oil bread dip. Granulated garlic would be better suited for soups and sauces than minced garlic because it will dissolve more quickly into your liquid base.

Dried minced garlic and granulated garlic only vary in their granule size but can be used in different ways. Use dried minced garlic in coarse herbal blends that show off the larger granules, but use granulated garlic in finely blended spice blends.

What Is Garlic Powder?

Garlic powder in black dish

Garlic powder is made of dehydrated garlic cloves that have been dried and finely ground to a flour-like consistency. The fine consistency allows the garlic to disintegrate quickly and incorporate into a recipe. Because of the small granule size, garlic powder tends to have the most concentrated and pungent garlic flavors from the other garlic product varieties.

Garlic Powder Uses

Garlic powder is excellent for incorporating garlic flavor without impacting the texture of your recipe. Use some of these techniques when cooking with garlic powder:

  • Sprinkle garlic powder on buttered bread to make a delicious garlic bread.
  • Season soups to perfection by stirring in some garlic powder.
  • Add garlic powder to boiling water to help season pasta as it cooks.
  • Liven up your signature salad dressing with garlic powder in the recipe.
  • Sprinkle garlic powder on taco meat for a burst of flavor without impacting the meat’s moisture levels.

Granulated Garlic vs Garlic Powder

The only difference between garlic powder and granulated garlic is the granule size. While granulated garlic is coarsely ground to a sand consistency, garlic powder is finely ground to a flour consistency. Due to the size difference, garlic powder is more potent in flavor than granulated garlic because more of the surface area of the garlic is exposed to oxygen, releasing more of the sulfur compound. While you would need 1/4 tsp. of granulated garlic to substitute a clove of garlic, you would only need 1/8 tsp. of garlic powder to achieve the same flavor effect.

Choose granulated garlic over garlic powder if you want your recipe to feature a crunch with the garlic flavor, like on a rotisserie chicken. Granulated garlic is also less likely to clump in the bottle than garlic powder. You would want garlic powder over granulated garlic when you need your garlic product to dissipate and meld into the consistency of your recipe quickly without adding texture, like in a pasta sauce. Be sure to sift the ingredient into your dish to avoid clumps.

Garlic Powder vs Garlic

The difference between garlic powder and fresh garlic is that garlic powder is the dried and finely ground form of garlic. It’s more convenient to have on hand because you can store garlic powder in your pantry for 2-3 years, while fresh garlic can sprout and go bitter in a few months. While fresh garlic has a sweeter and more subtle flavor than garlic powder, a little garlic powder can go a long way. You only need 1/8 tsp. of garlic powder to imitate the taste of fresh garlic in a recipe.

Because of fresh garlic's subtle flavor and soft texture, it is the preferred option for recipes like pizza sauce, pasta sauces, and stir fries where you want other flavors to shine through. For recipes that rely heavily on garlic flavoring, like marinades, salad dressings, and cream-based soups, garlic powder is an excellent option in place of fresh garlic.

Garlic Powder vs Minced Garlic

Garlic powder and minced garlic are both convenient options to keep in your pantry in place of fresh garlic because of their long shelf life. Minced garlic can be wet or dried and is coarsely cut, while garlic powder is dried and ultra-fine. You would use minced garlic when you want chunks of garlic and a more mild flavor. Choose garlic powder when you want a strong garlic flavor but do not want the garlic granules to be detectable.

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What Is Garlic Salt?

Garlic salt on wooden spoon

Garlic salt is just garlic powder with salt added to the mixture. It can be made with garlic powder or granulated garlic. Garlic salt is usually 1 part garlic powder to 3 parts salt with an anti-caking agent added.

Garlic Salt Uses

Garlic salt is a great timesaver in the kitchen because it is two seasoning ingredients in one bottle. Here are some ways you can incorporate garlic salt in your cooking:

  • Season ground beef for hamburgers, tacos, and chili with garlic salt to keep from having to grab two ingredients from your pantry.
  • Give your french fries a unique twist by using garlic salt instead of plain salt.
  • Add delicious flavor to roasted asparagus by sprinkling garlic salt on them before roasting.

Garlic Powder vs Garlic Salt

The difference between garlic salt and garlic powder is that garlic salt is garlic powder just with salt added. The ratio of salt to garlic powder is 3:1. You can use garlic salt in any recipe that calls for both salt and garlic. Add garlic salt slowly to your recipes to ensure you are not over-salting when using this time-saving duo.

Granulated Garlic vs Garlic Salt

You can use granulated garlic to make garlic salt but would need a 3:2 salt-to-granulated garlic ratio to achieve a balanced flavor. Remember that there will be more texture associated with garlic salt made with granulated garlic instead of garlic powder, so add the seasoning slowly so you can make changes to your recipe as needed.

Garlic Conversions

You may not always have fresh garlic in your kitchen but you likely have a dried variation in your herbs and spices pantry due to their long lifespan. Use the following conversions to replace a medium clove of fresh garlic with a garlic alternative that may already have on hand:

  • Minced Garlic to Clove: 1/2 tsp. = 1 clove
  • Granulated Garlic to Clove: 1/4 tsp. = 1 clove
  • Garlic Powder to Clove: 1/8 tsp. = 1 clove
  • Garlic Salt to Clove: 1/2 tsp. = 1 clove + 3/8 tsp. salt

Out of all garlic options or have a garlic allergy? Try using chopped shallots or onion to add a burst of flavor in its place.

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Create delicious dishes and a versatile menu with a wide selection of garlic products in your pantry. Whether you’re making rich sauces or smoked meats, garlic is the perfect ingredient to add depth of flavor to your recipe. Use this resource to help you choose the right garlic product and make the appropriate conversions to prepare dishes that your customers and guests will love.

Posted in: Kitchen & Cooking Tips|By Janine Jones
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Some variations of the chili paste contain rose petals or rosewater to balance out the spiciness. Harissa Form: Spice blend or paste Harissa Flavor: Spicy, aromatic Harissa Uses: Added to couscous, soups, stews, meats Harissa Pronunciation: Her-ee-suh Harissa Cuisine: Tunisian, Moroccan 6. Ras el Hanout The name of the North African spice blend ras el hanout translates to “head of the shop” and it was historically made with the highest quality spices a shop had on hand. Like many spice blends, the exact ingredients of ras el hanout vary but may include cardamom, clove, cinnamon, coriander, and cumin. Ras el hanout is similar in composition to the Middle Eastern spice, baharat. Ras el Hanout Form: Spice blend Ras el Hanout Flavor: Sweet, warm, pungent Ras el Hanout Use: Added to tagines, spice rubs, marinades, soups Ras el Hanout Pronunciation: Rahs-el-hah-noot Ras el Hanout Cuisine: Tunisian, Morrocan Other Names for Ras el Hanout: Mrouzia spice 7. Urfa Biber Urfa biber is a chili pepper grown in Turkey that turns a deep burgundy color as it ripens. The pepper is crushed, sun-dried, and then wrapped up tightly to retain the pepper’s natural oils. Similar to the Aleppo pepper from Syria, urfa biber is more widely available and has an earthy flavor with notes of chocolate. Urfa Biber Form: Flakes Urfa Biber Flavor: Mildly spicy, smoky, earthy, hints of chocolate and wine Urfa Biber Use: Added to poached eggs, lamb, eggplant, kebabs Urfa Biber Cuisine: Turkish, Kurdish Urfa Biber Pronunciation: Urr-fuh Bee-behr Other Names for Urfa Biber: Urfa pepper, isot pepper 8. Za'atar Za’atar is a Middle Eastern spice blend containing oregano, thyme, sumac, toasted sesame seeds, and salt. The exact ingredients vary by region, and it’s common for families to develop their own closely guarded recipes for za’atar. This green blend of herbs is often eaten with pita bread or labneh - a thick, tangy yogurt. Za'atar Form: Spice blend Za'atar Flavor: Herbal, savory, robust, lemony Za'atar Uses: Added to hummus, pita bread, dry rubs, vegetables Za'atar Cuisine: Middle Eastern, Mediterranean Za'atar Pronunciation: Zah-tahr Types of Asian Spices Many dishes from the Asian continent are full of intense flavors that are hard to reproduce without using native spices. Authentic Vietnamese pho, Thai coconut-based soups, and Chinese stir-fries rely on the spices below to create an appetizing balance of taste and aroma. 1. Chinese 5 Spice Chinese 5 spice powder is a blend of spices intended to incorporate the five tastes of sweet, sour, bitter, salty, and savory. Used as a staple ingredient in Chinese and Taiwanese dishes, most versions of 5-spice will contain cloves, fennel, star anise, cinnamon, and Sichuan peppercorns. There are many variations on the blend that may include more than or less than five ingredients. Chinese 5 Spice Form: Spice blend Chinese 5 Spice Flavor: Sweet, peppery, pungent Chinese 5 Spice Uses: Added to dry rubs, roasted meats, marinades, soups Chinese 5 Spice Cuisine: Chinese, Taiwanese, Vietnamese Other Names for Chinese 5 Spice: 5-spice powder 2. Galangal Galangal is the secret ingredient you need to achieve a fresh, sharp, citrusy flavor in Thai soups and curry paste. Sometimes confused with ginger root, galangal has paler skin and tougher flesh. Fresh galangal provides the most intense flavor but powdered galangal can be used as a last resort. Substituting ginger for galangal can be done, but it won’t produce the same nuance of flavor. Galangal Form: Fresh, ground Galangal Flavor: Piney, citrusy, tart Galangal Uses: Added to Thai curry paste, seafood soups, peanut sauce Galangal Cuisine: Vietnamese, Thai, Indonesian Galangal Pronunciation: Gah-lehn-gahl Other Names for Galangal: Thai ginger, Siamese ginger 3. Golden Needles Golden needles are the dried buds of an unopened, edible lily plant. They resemble small pieces of golden straw and have a sweet, fragrant aroma. These needle-like buds are used in popular Chinese dishes like moo shu pork and are often combined with wood-ear mushrooms. Golden Needles Form: Dried flowers Golden Needles Flavor: Floral, musky, sweet Golden Needles Uses: Added to stir fries, hot and sour soup, noodle dishes Golden Needles Cuisine: Chinese Other Names for Golden Needles: Tiger lilies, dried lily buds 4. Makrut Lime PowderThe makrut lime is a small, wrinkled lime with bumpy skin that grows in Southeast Asia. Much more potent and bitter than a regular lime, makrut limes are prized for their leaves and rind rather than their juice. The glossy, dark green leaves are responsible for the bright, citrus flavor in many Thai dishes. Best used fresh, makrut lime leaves can also be dried and ground. Makrut Lime Powder Form: Fresh or dried leaves, powder Makrut Lime Powder Flavor: Strongly aromatic, fresh, citrusy Makrut Lime Powder Uses: Added to soups, curries, coconut dishes, salads Makrut Lime Powder Cuisine: Thai, Lao, Cambodian, Vietnamese, Indonesian Makrut Lime Powder Pronunciation: Mah-gruut Other Names for Makrut Lime Powder: Thai lime, k-lime 5. Sichuan Pepper Neither a pepper nor a chile, the Sichuan peppercorn comes from the seed husks of the prickly ash tree. The flavor of Sichuan peppercorns is entirely unique in the spice world and creates a numbing, tingling sensation in the mouth. This numbing quality makes the spice a prized ingredient in Chinese cooking. It’s also an important component of Chinese 5 spice powder. Sichuan Pepper Form: Whole peppercorns, ground Sichuan Pepper Flavor: Numbing, lemony, hints of lavender Sichuan Pepper Uses: Added to stir-fries, soups, stews, braised meats, infuse oils Sichuan Pepper Cuisine: Chinese Sichuan Pepper Pronunciation: Suu-chwann Other Names for Sichuan Pepper: Szechuan peppercorn 6. Star Anise Star anise is the highly recognizable star-shaped seed pod that gives Vietnamese pho its distinctive flavor. The whole pod is added to soups and stews to infuse them with flavor and then it's removed before serving. Freshly ground star anise is also used in the spice blend, Chinese 5 spice. The licorice-like flavor of star anise is compared to fennel and anise seed. Star Anise Form: Whole seed pod, ground Star Anise Flavor: Sweet, licorice-like Star Anise Use: Added to soups, sauces, marinades, braised meats Star Anise Cuisine: Chinese, Vietnamese Star Anise Pronunciation: Star ann-iss Other Names for Star Anise: Badian 7. Togarashi Togarashi is a flavorful spice mixture that contains red chili pepper, orange peel, sesame seeds, poppy seeds, seaweed flakes, sichuan peppercorns, and ginger. Popular in Japan, togarashi is used as a table seasoning and sprinkled on ramen, udon noodles, steamed rice, and grilled meats. Togarashi Form: Spice blend Togarashi Flavor: Sweet, mildly spicy, zesty, savory Togarashi Uses: Added to soups, noodle dishes, rice crackers, snacks Togarashi Cuisine: Japanese Togarashi Pronunciation: Toh-gah-rah-shee Other Names for Togarashi: Japanese 7-spice, shichimi Consumers are showing a growing interest in global cuisine and new, interesting flavors, which makes it the perfect time to experiment with exotic spices and dishes from around the world. Update your menu with unique, appealing dishes and use our spice guide to help recreate the signature flavors associated with different types of international cuisine.

  • How to Cook Fish on the Grill

    When the weather gets warmer, customers start seeking out the smoky flavors of barbecue meals. Grilled fish and seafood provide a healthy protein alternative for your menu that your customers will love. However, it can be tricky to figure out the best grill temperatures for fish. In this article, we’ll show you the best fish to grill and foolproof grilling techniques so you can prepare fish to perfection! Shop Wholesale Fish Navigate through the article by using the links below: How to Grill Fish Video Grill-Friendly Fish Grilling Fish Grilling Fish in Foil Grilling Fish on Plank Alternative Seafood Options How to Grill Fish Video Below is a step-by-step video on how to grill fish perfectly: <iframe width="560" height="315" src="/v/?num=7369&amp;width=600&amp;height=500&amp;embed=1" frameborder="0"></iframe> Back to Top Best Fish to Grill Before you learn how to grill fish, it's important to first select the best fish to grill. The best way to begin is by choosing a fish that can stand the high-heat environment of a grill and using the proper grilling techniques for fish that cannot. The following fish species feature a firm meat texture like beef or pork that won’t fall apart when cooked, making them some of the best fish to grill: Arctic Char: This fish has a flavorful pink flesh that often resembles the taste of trout or salmon. Chefs will often choose to cook arctic char as fillets on the grill. Halibut: Halibut fillets are known for their tender texture and delicate flavors that are perfect for pairing with bold seasonings and marinades. It is often cooked as fillets on the grill. Mahi-mahi: Also known as dorado or dolphinfish, mahi-mahi is a white fish with a mild and sweet flavor that does well cooked as fillets on the grill. Salmon: Salmon has a fresh ocean flavor that pairs well with a variety of sauces and spices, making it a popular option for grilling salmon fillets directly on the grill grates or on a plank. Snapper: This lean fish is often grilled whole due to its firm texture. Snapper offers a stunning presentation on the plate with its vibrant red color. Swordfish: The firm texture of swordfish fillets allows for them to develop distinct grill marks that create an eye-catching steak. It also features a slightly sweet flavor that fish enthusiasts enjoy. Tuna: Tuna develops a mild flavor while having a beef-like texture when cooked on the grill. Tuna fillets are often cooked medium rare as steaks. Back to Top How to Grill Fish In order to master fish grilling, it's important to become familiar with the full grilling process, from prep to plate. You’ll have to choose which cut of fish will work best for your dish, along with the proper grilling method for that cut. Here is how to cook fish on the grill: 1. Choose a Fish Cut Before you fire up the grill, the first step would be to select which type of fish cut you’re interested in preparing for your menu. You can work with a local fishmonger to ensure that the fish is fresh, cleaned, sustainably caught, and cut to your liking. The most popular cuts of fish for grilling include: Fish Fillet: Fish fillets come from the thick sides of the fish and feature a skin side and a flesh side. As many of the bones as possible are removed before cooking. Fish Steak: Fish steaks are a cross-section cut from a large fish species with firm and fattier flesh. The surrounding skin and interior bones help keep the integrity of the fish but can prove challenging to eat, as guests will have to pick out the bones. A fish steak should be a minimum of 1” thick. Whole Fish: Cooking a whole fish requires the least amount of preparation and creates a striking food plating presentation. The full coverage of skin retains the flavor in the meat but can also present a challenge to guests as they eat around the skin and bones. Leaving the skin on the fish helps to retain the moisture in the meat while also adding stability so your fish doesn’t easily fall apart. The skin also creates a heat barrier to protect the meat from the flame of the grill. It can later be removed after the fish is fully cooked. 2. Prep the Fish After choosing your fish cut, you’ll want to properly prepare the fish before trying any grilled fish recipes. Follow these easy steps to prep your fish: Rinse the fish in cool water to get rid of any debris that may be on the flesh. Wrap the fish in a paper towel or a kitchen towel to remove any excess moisture. Use fish tweezers to tweeze out any bones that may be protruding from the flesh. If using a whole fish, make cuts every 3 inches along the sides for even cooking. Brush both sides of the fish with oil, regardless of the cut. Season lightly with salt and pepper. Additional seasoning and marinating should be done when fish fillets come off the heat to prevent sticking. Whole fish can be stuffed with herbs and citrus. For fish cooked in foil packets, herbs and citrus can be added to the packet. 3. Prepare the Grill One of the biggest challenges you may encounter when adding fish to your menu is figuring out how to grill fish on the grill without it sticking and falling apart. One main way to prevent this from happening is by properly seasoning and cleaning your grill. Cover the grates with aluminum foil to concentrate the heat on them. Heat the grill at the highest heat for 10-15 minutes. Brush the grates with a wire grill brush. Coat the grates with oil by using a wad of paper towels and tongs. You’ll want to wipe the grates 5 to 10 times, re-dipping the paper towel into the oil each time. The oil seasons the grates to prevent the fish from sticking. 4. Grill the Fish There are various ways that you can cook fish on a grill, and some fish cook better depending on the cooking style you choose. The most important factor to check for when cooking seafood is to make sure that the internal fish temperature reaches 145 degrees Fahrenheit before serving. Cooking times can vary depending on the thickness of your cut. A fish should be grilled for a total of 8-10 minutes per inch of thickness. How to Grill Fish Fillets With the skin side down, place the fish diagonally on the grate slats to make it easier to flip and to give it desirable grill marks from the Maillard reaction. Close the grill lid and reduce the heat to medium. Allow the fish to grill for 2-4 minutes. Using a spatula or tongs, try lifting the fish. If it does not lift off cleanly, allow it to cook in 30 seconds intervals until it lifts off easily. Flip the fish onto the flesh side and close the grill lid. Allow the fish to cook for 3-7 minutes, until the thermometer reads the food-safe temperature of 145 degrees Fahrenheit. If the fish flesh is fully opaque and begins to flake when tested with a fork, it can be removed from the grill. Finish by seasoning the fillet to your liking before serving. How to Grill Fish Steaks Bring your grill to a medium heat and lay your 1” fish steak directly on the grates. Close the grill lid and allow it to cook for 3-4 minutes. Flip the fish and marinate the cooked side. Allow it to cook for another 3-4 minutes with the grill cover closed. Check the internal temperature for doneness. Remove the fish from the grill and brush the second side with marinade before serving. How to Grill a Whole Fish Bring your grill to medium-high heat and place the fish down with the dorsal fin closest to the heat and the tail farthest away. Set the fish at a 45-degree angle to the grill grates. Allow the fish to cook uncovered for about 5 minutes. Attempt to gently lift the fish with tongs. If it does not lift easily, keep cooking while testing it at 1-minute intervals. Once it lifts off cleanly, flip the fish over to the second side. Allow to cook for another 3-5 minutes. Once the skin is crisp and flesh is white, check the internal temperature of the fish at the thickest part. If food-safe temperatures have not been reached but the skin is getting too brown, move the fish to a cooler spot on the grill until the thermometer reads 145 degrees Fahrenheit. Remove the fish from the grill and serve. Back to Top How to Grill Fish in Foil Delicate fish such as tilapia, cod, sole, and flounder can still be cooked on the grill but fare best if grilled in foil. Grilling fish in aluminum foil helps to protect the structure of the fish while retaining moisture and preventing sticking. The foil helps to steam the fish and allows the fish to absorb the flavors of any herbs and spices that are in the foil pack. To grill fish in foil: Tear two pieces of foil that are at least 10” x 10” in size. This can be larger depending on the size of your fish. Grease the sides of the foil pieces that will be in contact with the fish by using either oil, butter, or cooking spray. Add your fish, vegetables, herbs, citrus, and aromatics onto the greased foil. Place the second foil piece over the fish and vegetables and fold the ends to enclose the pouch. Light one side of the grill on medium-high heat, and place the fish foil packets on the unlit side. The packet should not be over direct heat. Allow to cook for 8-10 minutes. You can also use this method to grill shrimp and scallops, but you’ll want to cook them for 5-7 minutes only. Remove the packets from the grill with a spatula or tongs. Carefully cut them open with a knife and allow the hot steam to escape before serving. Back to Top How to Grill Fish on a Plank A wooden plank can be used for grilling fish fillets that are slightly too delicate to place directly on the grill grates. The plank provides a sturdy non-stick platform while also enhancing the flavor. Many fish enthusiasts enjoy grilling fish on cedar planks due to the distinct smoky flavor it adds but you may also use apple, cherry, maple, or oak wood. To grill fish on a plank: Soak the wooden plank in water for at least 2 hours. Brush the top of the plank with oil. Place the plank on the grill with the fish fillet on top. Close the grill cover and allow to cook for 10-12 minutes. No flipping is required. Check the internal temperature for doneness. Brush with marinade. Move the plank to a cooler spot on the grill for another 1-2 minutes if it does not reach the proper internal temperature. Remove the fish from the grill and serve. Back to Top Alternative Seafood Options for Grilling Fish aren’t the only types of seafood that fare well on the grill. Below are more seafood options you can fire up this summer, however many of them will require the use of a fish grill basket to cook them properly. Clams and oysters Crab Lobster Sardines and Mackerel Scallops Shrimp and Prawns Squid Shop All Seafood Back to Top You can create a memorable menu straight from the sea by trying out these grilling techniques with a variety of fish and seafood options that your customers will love.

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