How To Grill Fish
If you’re up to the challenge, we’re going to show you how to grill fish. Yes, we said fish, not steak: white meat from the ocean, not from a cow, fish that sticks to the grill or falls into the barbecue pit as you attempt to grill the fillet. There’s a trick to cooking fish outdoors and we’ll share those techniques with you.
- Types of fish to grill on the grill itself. Hearty fish such as tuna, halibut and salmon can go directly on the grill. Think thick fish; thin will crumble like bread crumbs.
- Types of fish to grill on a wire basket or on foil. Lean fish such as perch, sole, cod or flounder are the best to place inside a wire grill basket that holds the fish together. Another cooking technique is to wrap the fish in aluminum foil to keep the white meat from breaking or falling into the pit.
- Fish on a skewer. You can use any fish to put on a skewer and not worry about it falling apart. Load up the skewer with vegetables or fruit. Yummy!
- Temperature of grill. Fish requires medium high heat. If you have a gas grill, adjust accordingly. If you are using coals allow them to burn white hot and give them a chance to burn down. Eager beaver will blacken or break the fish fillet.
- Season the fish fillet. Salt and pepper are a given. A little dill, lemon juice or olive oil can also do the trick. If you want to marinate in teriyaki or a dry rub, place the fish for thirty minutes in the refrigerator before you grill.
- Grill it slowly, and turn over only once. The tendency to flip fish like a burger is a huge mistake. Different textured meats require different methods of grilling. Place the fish on grill. Give it a chance to cook because you will only flip it once. That’s key to a tasty fish fillet that is not dry or overcooked. Don’t be afraid to baste fish with lemon juice or olive oil with care so you don't fuel the flames.
If you’re wrapping your fish in foil, you can go to town and add vegetables basted with butter, lemon juice or olive oil. Whatever you do, remember that to grill fish properly is to know if it should go on the grill itself, if the fish needs to be wrapped in foil or if it needs to be put in a wire basket. Also, totally get it in your head to flip the fish only once throughout the process. Bon appetite!