Tips for Grilling Fresh Fish on a BBQ Pit

Gathering tips for grilling fresh fish on a barbecue pit can help you avoid common struggles. Newbies often become frustrated because of things like the fish falling through the grates, falling apart, and sticking to the grill. Hopefully, we can help home chefs, especially those we are proud to claim as City Fish Market customers. Below, we provide grilling tips and strategies for maximizing the wonderful flavors in barbecued fresh fish recipes.

Best Fresh Fish for the Barbecue Pit

There are many fresh fish to choose from behind our retail counters at 884 Silas Deane Hwy in Wethersfield CT. The right fish for you depends on what your preferences are.

If you want to avoid a fishy taste, select a white fish with a mild flavor such as halibut, mahi mahi, cod, and sea bass. The rich, buttery taste of sea bass and halibut makes them favorites among grilling experts.

For a boost in omega-3 fatty acids, which can give a boost in heart health, choose a fatty fish. Salmon and tuna are both rich in omega-3s. They both have a dense texture, as well, that can withstand the heat of a grill without crumbling.

When you want to grill a whole fish, rainbow trout is a great option. Rainbow trout has a sweet nuttiness to it, plus a mild fishy flavor comparable to salmon. Whole red snapper is also great for the grill.

Tips for Grilling Fish on a BBQ Pit

There are many pit master’s with a wide variety of tips for grilling fresh fish. One universal recommendation is to clean and oil your grate as a first step. Oil the fish, also, and you can avoid the major issue of fish sticking to the grill. More expert advice follows:

• Use a spatula that is large enough to flip your fish fillets. Otherwise, the fish will break.
• Chefs often prefer to grill fish on cedar planks. Visit Bass Pro Shops for cedar planks to use in your pit. Soak the planks in water before placing them on the grill to prevent them from burning.
• Leave the skin and scales on fish when grilling. This will help to keep the fillets protected and intact while on the grill.
• Be careful not to let the temperature get too hot when you are grilling thick fillets, especially salmon or redfish.
• Let the fish form a sear before flipping it. This helps to ensure that it won’t stick to the grill. To accomplish this, when you think it may be ready, gently slide the spatula under the fish and lift it gently. If there is resistance, give it a little more time.
• You know when the fish is done if you use a fork to “flake it.” It’s done if the meat flakes completely.
• Checking to see if your fish is perfectly done can be achieved scientifically using an instant-read meat thermometer. USDA recommends cooking fish to an internal temperature of 145 degrees.

Visit City Fish Market Before Firing Your Grill

At City Fish Market, we take pleasure in keeping our seafood the freshest. This devotion of ours has lasted almost a century because we have been mastering seafood freshness since 1930. Besides our tips for grilling fresh fish on a barbecue pit, you may want to check out tips for enjoying Southern BBQ flavors on your fresh seafood. Shellfish provide additional opportunities for enjoying seafood cooked outdoors on your pit, including lobster tails, shrimp, scallops, clams, and oysters. Call or fill out our online form if you need seafood delivery.