Summer Tips for Grilling Fish on Gas or Charcoal Grills

It’s grilling season, a great time to eat more fish! Check out the following summer tips for grilling fish on gas or charcoal grills. We like to make things easy for seafood-loving families at City Fish Market. That’s why we work hard to keep an incredible selection of fresh fish at our retail counters every day. When you’re ready to fire up the grill, stop by!

One Fish, Two Fish, Can’t Char Thin Fish

There are plenty of tasty fish with firm enough texture for grilling. Salmon, red snapper, mahi-mahi, swordfish, halibut, sea bass, tuna, and grouper are the best fish to grill on gas or charcoal grills. If thin, delicate fish are your forte, you can still cook on a grill. Just wrap the fish in foil with the desired flavors and seasonings. Or grill it, but there won’t be any char marks. At least you’ll have cooked outside. That’s really the main idea, isn’t it?

Heat Up the Barbie

When you fire up the barbie, as they say Down Under, be sure to get the grill extremely hot. Achieving a good sear on fish is not easy because of their high-moisture content. Here’s what you do. Pros say the grill should be preheated for 15 minutes or more. Grill fish fillets over super-high heat. Generally, you should grill fish on the presentation side for about two-thirds of the cooking time.

Charcoal vs. gas: Charcoal grills get hotter than gas grills, maxing at 700 degrees vs. about 500 degrees. Since cooking over a very hot fire is the secret of a great char on fish, charcoal grills are better than gas grills when fish is on the menu.

Don’t Overcook Fish on the Grill!

There are thin fillets and thick fillets, and they should be handled differently when grilling. Keep thinner fillets cold until grilling time. Before cooking thicker fillets, bring them to room temperature. Follow this handy formula: For each inch of thickness, grill fish for about 10 minutes. Fish are typically done without being overdone when the temperature gets to 145 degrees. So, don’t get carried away trying to perfect fancy grill marks. Great aesthetics aren’t as spectacular as eating perfectly grilled fish.

Sticking is the Stickiest Challenge

The thing to battle when grilling fish on gas or charcoal grills is the matter of sticking to the grill. Your fish are not as likely to stick if your grill grates are clean—the cleaner, the better. Before the process of grilling fish begins, preheat your grill and use a stiff brush to give the grill a thorough scrubbing.

Next is the application of oil, which should be done with care just before you add your fish to the grill. Be warned that it is risky to spray oil on the grill. It can cause an eruption of flames. Keep a safe distance and apply the spray in small spurts. Pros recommend adding vegetable oil to the grill grates by pouring some oil on a rag and rubbing it on the grill with a pair of tongs. To further prevent sticking, lightly brush vegetable oil on the fish, as well.

Visit City Fish Market Before You Get Your Grill On

What’s better than grilled fish in summer? Fresh fish from City Fish Market on the grill, of course! Grill with confidence by following our summer tips for grilling fish on gas or charcoal grills! Our address is 884 Silas Deane Hwy in Wethersfield, CT. We’ve got all the best fillets for grilling, including swordfish, halibut, tuna, salmon, red snapper, mahi mahi, and sea bass. Stop by, call us at 860-522-3129, or fill out our online form today!