Looking for a little advice here...
I'm a lifelong apartment dweller, so I have limited experience with outdoor grilling. I'm going to Denver to make a rehearsal dinner for my nephew (Other - Post your Menus Here), his new wife and 60-70 of our nearest and dearest. Got some grill helpers who are loving and enthusiastic, nobody's a pro here.
I'm planning on making grilled tuna steaks. They seem easy to handle and are quick to cook. I wonder if I should put some grids from sheet pans on top of the grates of the grill to make the fish easier to handle? Also, (if the grid is a good idea) is it a good idea to take the grid off between batches and spray it with oil?
I think I'll get some slotted offset spatulas to work with the fish unless someone has a better idea.
Also, @Ochazuke got any great tips for miso marinated grilled tuna? If I did marinate the fish, should I serve it with a Mediterranean green sauce (charmoula) as well or is the miso enough flavor without any herbs on it.
Thanks all for any help you can offer!
I'm a lifelong apartment dweller, so I have limited experience with outdoor grilling. I'm going to Denver to make a rehearsal dinner for my nephew (Other - Post your Menus Here), his new wife and 60-70 of our nearest and dearest. Got some grill helpers who are loving and enthusiastic, nobody's a pro here.
I'm planning on making grilled tuna steaks. They seem easy to handle and are quick to cook. I wonder if I should put some grids from sheet pans on top of the grates of the grill to make the fish easier to handle? Also, (if the grid is a good idea) is it a good idea to take the grid off between batches and spray it with oil?
I think I'll get some slotted offset spatulas to work with the fish unless someone has a better idea.
Also, @Ochazuke got any great tips for miso marinated grilled tuna? If I did marinate the fish, should I serve it with a Mediterranean green sauce (charmoula) as well or is the miso enough flavor without any herbs on it.
Thanks all for any help you can offer!