How to Perfectly Grill a Fish
Have you heard horror stories about grilling fish that have left you assuming it will be a fiasco? Most of us have heard at least one story from a friend or family member of a failed attempt to cook fish on the grill that ended with fish fillets stuck to the grate or falling into the coals. Your story doesn’t have to turn out that way. Once you learn the trick to making fish on the grill, you’ll never fear this fiasco again.
What Fish to Grill
Salmon and firm, thick white fish like sea bass, red snapper, grouper and halibut are the best types of fish to grill because they are hearty. If you would like to grill thin, delicate fish, it is best to wrap them in foil instead of using this method.
Preparing the Grill
The steps that you take to prepare the grill before you lay fish fillets down are the most important. If you skip this part of the process, you will have to scrape your fillets of the grate. Here are the steps that you should take to prepare the grill:
1. Turn the grill on to begin heating the grates.
2. Using a grill marinade brush dipped in vegetable oil, rub it over the grates. Re-apply oil as needed and continue this process until the grate is glossy and black.
This process seasons the grate much like a cast-iron skillet. The combination of the high heat with the vegetable oil creates a layer of oil that will prevent the fish from sticking to the metal. If you are planning to cook a thinner fillet, make sure to give the grate multiple coats of oil.
Prepping the Fish
3. Coat both sides of the fish with a thin layer of vegetable oil using a brush.
4. Lightly season with salt and pepper or a seasoning rub.
Grilling the Fish
5. Lay the fish on the grill, diagonal to the grate slats, with the skin side down.
6. Lower the heat to medium and cover the grill.
7. Cook for 2 to 4 minutes or until nicely brown on one side and crisp. (Do not move the fish while it grills). If it looks done after 2 minutes, try lifting it off the grate with a spatula. If it doesn’t come off cleanly, continue to cook it in 30-second intervals until you can remove it.
8. Flip it over to the other side and cover the grill again.
9.Cook it for another 3 to 7 minutes or until the center of the fillets are opaque and the internal temperature is 125 degrees. (If you are cooking white fish instead of salmon, the internal temperature should be 140 degrees and it may take 2 minutes longer).
10. Remove from the grill and enjoy!
Stop by City Fish Market off Silas Deane Highway in Wethersfield, CT to pick up fresh fish fillets to throw on the grill tonight!
Let us know if these 10 steps for grilling fish like a pro helped you.