Always wanting to raise the bar higher, BBQ Québec collaborated with Rachelle Béry to create delicious ready-to-grill meals seasoned with BBQ Québec flavors. Among these, there are, among others, beautiful tuna and salmon skewers and large salmon steaks.
As you know, I care about your taste buds' happiness, so I thought it was my duty to reveal my secrets for cooking these fish meals to perfection so that you can fully enjoy them! (By the way, know that these tips also apply to fish in general, in the sense that you can just as easily apply them to cook, for example, a salmon steak that you have seasoned yourself.)
The wonderful thing about these products is that the dry marinade mixes they are seasoned with have been specially designed to stay on the fish pieces for a few days without altering their textures or flavors, and above all, without dehydrating them. Thanks to these phenomenal mixes, the fish therefore remain juicy and tasty and even taste better than usual!
- Preheat the BBQ to approximately 500°F.
- When the BBQ is very hot, grill the skewers in the direct cooking zone, over high heat, for about 1 minute 30 seconds on each side or until they come away easily from the grill.
- Place the skewers in an indirect cooking zone and cook (without turning) until they reach an internal temperature of 120°F (for medium doneness and juiciness) or 140°F (for well done). (At these temperatures, the fish will have a nice caramelization on the outside and should not be dry or overcooked on the inside.)
- Remove the skewers from the BBQ, serve and enjoy!
If, on the other hand, you prefer salmon fillets, I recommend cooking them over indirect heat to start so they cook slowly. (People often overcook and/or grill their food on the BBQ, which results in a dry result and… we suspect that wasn’t their intention.) Here’s how to prepare the fillets:
- Preheat the BBQ to about 225-300°F (if time is not an issue) or 400-425°F (if time is of the essence and/or the kids are hungry).
- Place the fish fillets (skin side down) on the BBQ grill in the indirect cooking zone and cook until their internal temperature reaches 120°F (for “medium” cooking and a juicier result) or 140°F (for a well-done result).
- Grill the steaks (skin side up) in the direct cooking zone until their flesh is well caramelized. If necessary, grill the steaks on the other side as well. In all cases, make sure not to overgrill the steaks so that their amount of internal "juice" remains the same. (Optional.)
- Remove the steaks from the BBQ, serve and enjoy!
For those who like to add sauce to their food, know that whether you have taken skewers or steaks, you can pour sauce on your pieces of fish towards the end of their cooking.
Personally, I recommend you to use the excellent Quebec BBQ Samurai sauce or the succulent Ketchot BBQ Quebec sauce on your fish. (The 2nd is perfect if you're looking to add a little kick to your meal.)
There you have it! Now you are ready to cook fish like a chef!
Happy BBQ!