Grilled fish is one of the healthiest and tastiest foods you can prepare for yourself. There is no denying that grilling fish is a tricky process. We are here to help you with that. Don’t worry if you love fish but are nervous about grilling it. We’re going to make it simple.
Preparation for Grilling Fish
Preheat your grill on high before grilling anything, especially fish. This accomplishes a number of things. When the grill is brought up to temperature, the fish will caramelize and produce the grill marks that all grillers love.
Preheating the grill will also reduce the time your fish spends on the grill, so your fish will be less likely to dry out. The number one fear of fish grillers is sticking, so preheating the grill will prevent this problem. When fish is finished cooking, even though it is very lean, it will naturally release itself from the cooking grate if the grill was preheated properly.
The temperature is another constant when grilling fish. Regardless if the skin is on or off, the temperature should be between 400 and 450 degrees Fahrenheit, depending on the recipe.
You’re almost ready to begin grilling your fish now that your grill has been preheated. The last thing to do is clean the cooking grates with a stainless-steel brush to remove any remaining debris.
Clean cooking grates are a necessity no matter what you are grilling for easy removal of your grilled food.
If you’ve ever had fish stick to your grill grates, chances are you didn’t preheat the grill to the right temperature, or you didn’t clean the cooking grates properly.
Grilling Your Fish with the Skin On
- Before cooking your fish, allow it to sit for 5-10 minutes at room temperature before generously oiling and seasoning it. By doing this, the possibility of sticking will be reduced.
- Grill the fish directly on the grate, flesh side down, if you want to sear the flesh side. Oil the flesh side of the fish and place directly on the grate. Upon completion of grilling on that side, the fish will naturally release itself from the cooking grate. Place the fish skin side down directly on the grill grate if searing is not on your grilling agenda.
- According to general rule, you should grill fish for 8-10 minutes per inch of thickness. You should grill each side of your fish for about six to eight minutes if it is two inches thick. It’s always a good idea to check the instructions on the recipe.
- When it’s time to remove your fish from the grill, slide your spatula between the skin and flesh. Make your way between the two areas in a side-to-side motion so that the skin remains on the grate and only the flesh is removed.
- Always give your fish time to rest after it has been grilled. 3-5 minutes is enough time for the fish to relax and allow the juices to run back into the cut of fish, making it more tender.
Grilling Your Fish with No Skin
- Allow the fish to sit for 5-10 minutes at room temperature to reduce the chance of it sticking to the grill. Place your fish on your cooking grate after generously coating it in oil and adding the seasoning of your choice.
- Keep in mind that 8-10 minutes of grilling time per inch of fish is the general rule of thumb. Therefore, if your fish is an inch thick, grill each side for about three to four minutes. Be sure to read the instructions on your recipe, however.
- Flip your fish only once while grilling. It should not be repeatedly turned and flipped. During grilling, this will increase the likelihood of it breaking apart.
- Don’t force your fish off the grill when it is time to flip it. On each side of the cooking grate, wait so that the fish naturally releases itself. The fish is done grilling when this happens.
- Always give your fish time to rest after it has been grilled. 3-5 minutes is enough time for the fish to relax and allow the juices to run back into the cut of fish, making it more tender.
- Grill with the lid down at all times. You add additional cooking time to your meal every time you open the lid.
Are You Feeling Adventurous?
Add a little smoke to your fish. Soak wood chips for at least 30 minutes before placing them directly on your charcoal grill to enhance the flavor of your fish.
If you’re grilling with a gas or electric grill, soak wood chips for at least 30 minutes before placing them directly on the cooking grate and in a smoker box.
These tips will help you prepare a fish dinner that will impress even the pickiest seafood lover at your dinner table. Any time you want, you can enjoy the taste of the sea at your backyard barbecue. We also have compiled a guide that will help you choose the best fish for grilling.
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
