How to Grill the Perfect Fish

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I’d like to be, down by the sea . . .

Grilled fish is a delightful treat, whether simply seasoned, marinated, or glazed. It's a surefire way to impress your guests and awaken their taste buds. Let me guide you through preparing the perfect fish fillet on the grill, and from there, the possibilities are endless for creating flavorful fish feasts.

Now, you might wonder, "How do I prevent the fish from sticking to the grill?" The key is to start with a very clean grill grate. Overlooking this step could result in your fish becoming a broken mess on the grill.

Prepping the Grill:

• Preheat the grill to high heat. • Place a sheet of aluminum foil on the grate. • Close the grill top and let it clean itself for 10 minutes, burning off any debris from previous grilling sessions. • Open the lid and remove the foil. • Scrape the grill clean using a wire brush.

With your grill properly prepped, you're ready to embark on a fantastic fish grilling adventure.

Personally, I believe all fish taste great when grilled. However, the texture of the meat may vary, impacting how they grill. Firm fish like red snapper, grouper, tuna, salmon, or swordfish grill up nicely without the need for extra hardware like a grill basket. On the other hand, thinner fish like tilapia, catfish, and trout work well with a grill basket since they may flake apart when flipped over.

To prevent the fish from sticking, consider marinating, lightly oiling, or using a cooking spray before grilling. The fish will naturally release itself when it's ready to be flipped, as long as you follow these three simple rules:

  1. Ensure the grill is clean.
  2. Oil the fish before placing it on the grill.
  3. Use medium-high heat to cook the fish.

Now, let's get grillin'.

Ingredients:

  • Fish Fillet or Steak
  • Olive Oil
  • Kosher Salt – ¼ teaspoon per fillet
  • Black Pepper – ¼ teaspoon per fillet

How To Make It:

  1. Preheat the grill to medium-high heat (350 to 400 degrees).
  2. Let the fish stand at room temperature for about 15 minutes. Brush both sides of the fish fillet with olive oil and season with salt and pepper.
  3. Place the fish on the grill over direct heat (skin side up) and close the grill lid. (Refer to the chart below for flipping times.)
  4. Turn the fish and continue cooking for the suggested times. If the fish has skin attached, you can remove it when taking the fish off the grill by sliding a spatula between the skin and the meat.
  5. Remove the fish from the grill and serve this flavorful dish.

Suggested Fish Cooking Times:

  • If the fish is ¼ to ½ inch thick (use a grill basket): 3 to 5 minutes per side.
  • ½ to 1 inch thick: 5 to 7 minutes per side.
  • 1 to 1 ½ inches thick: 8 to 10 minutes per side.
  • More than 1 ½ inches thick: Plan on at least 10 minutes per inch and reduce the grill heat to 300 to 350 degrees.

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