Fish is one of the healthiest and most delicious foods you can prepare for yourself. Unfortunately, it also has a reputation for being difficult to grill.
That’s why we’re here to help. If you love fish, but are apprehensive about putting it on your grill, don’t worry, we’re going to make it easy.
Preparation
The first step when grilling anything, especially fish, is to preheat your grill on high. This does a number of things. Bringing the grill up to temperature will help in caramelizing the fish and provide the defined grill marks that supply the immense flavor all grillers love.
Having the grill preheated will also lessen the amount of time your fish is on the grill, resulting in less opportunity for your fish to dry out. Lastly, preheating the grill will prevent the number one fear for fish grillers…sticking.
Even though fish is very lean, it will naturally release itself from the cooking grate when it is finished cooking if the grill was preheated correctly.
Another constant when it comes to grilling fish is the temperature. Whether skin is on or off, the temperature should be at a medium to high heat, depending on the recipe, around 400-450 degrees Fahrenheit.
Now that your grill is preheated, you’re almost ready to start grilling your fish. The last thing to do is clean the cooking grates with a stainless-steel brush to remove all prior cooking debris that may still be left over.
Just a good rule of thumb, clean cooking grates are a necessity no matter what you are grilling to aid in easy removal of your grilled cuisine.
If you’ve experienced fish sticking to the grates in the past, chances are you didn’t preheat your grill to the correct grilling temperature, or clean your cooking grates properly.
Technique tips
skin on
Allow your fish to sit for 5-10 minutes to bring it up to room temperature before generously oiling and seasoning it prior to putting it on your cooking grates. This will help to eliminate the possibility of sticking.
If you want to sear the flesh side, first be sure to oil the flesh side of the fish and place it flesh side down directly on the grate and grill according to recipe. The fish will naturally release itself from the cooking grate once it is finished being grilled on that side. If searing is not on your grilling game plan, simply place the fish skin side down directly on the grate.
Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes. However, always be sure to consult the instructions on your recipe.
When it comes time to take your fish off the grill, slide your spatula in between the area where the skin and flesh meet. Using a side-to-side motion, make your way between the two areas so that the layer of skin remains on the grate and only the flesh piece is removed from the grill.
As always, make sure you allow adequate time for your fish to rest after it is off the grill. 3-5 minutes is a sufficient amount of time to let the fish relax and allow for the juices to run back into your cut of fish, making it more tender.
Technique Tips
Skin Off
Allow your fish to sit for 5-10 minutes to bring it up to room temperature before generously oiling both sides and seasoning your piece of fish prior to putting it on your cooking grates. This will help to eliminate the possibility of sticking.
Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes. However, always be sure to consult the instructions on your recipe.
Only flip your piece of fish once while grilling. Do not repeatedly turn and flip it. This will heighten the chance of it breaking apart while being grilled.
When it comes time to flip your piece of fish, do not force your piece of fish off the grill. Be patient and allow your fish to naturally release itself from the cooking grate on each side. This will indicate that the fish is done being grilled.
As always, make sure you allow adequate time for your fish to rest after it is off the grill. 3-5 minutes is a sufficient amount of time to let the fish relax and allow for the juices to run back into your cut of fish, making it more tender.
Always remember to grill with your lid down. Each time you open the lid, you add additional cooking time to your meal.
Feeling Adventurous?
Try adding a little smoke to your fish. If you’re grilling on a charcoal grill, soak wood chips for at least 30 minutes before placing them directly on your charcoal to enhance your fish’s flavor.
If you’re grilling on a gas or electric grill, be sure to soak wood chips for at least 30 minutes before placing them in a smoker box and directly on the cooking grate.
With these tips, you’ll be grilling up a flawless fish dinner that will impress even the pickiest seafood lover at your dinner table. It’ll be easy to bring the taste of the sea to your backyard barbecue any time you desire.