The Best Way to Grill Perfect Fish Every Time

Grilling fish doesnt have to be intimidating if you master two basic skills: preventing the fish from sticking and knowing when its cooked through.

How To Grill Perfect Fish

Follow these simple tips to make your grilled fish perfect each time.

Selecting The Right Cut:

Select the thickest cut you can to help avoid breakage when you turn the fish. If one part of the fish is much thicker than the other, consider cutting uneven filets into two to avoid drying out the thinner portion. Cook the thicker half first, and when its halfway cooked, put the thinner half on.

Tip for selecting fish:

Fresh fish should smell clean and have only a slight salty air aroma kinda like freshly cut cucumbers! If it smells like fish then its too ripe and not for eating. Get to know the seafood dept manager at your favorite market and have them show you the difference between grades of fish.

Prevent Sticking:

Achieving a non-stick cooking surface is critical and is a two-part process: First oil the grill, then oil the fish.

Oil before you light the grill

Spray a light coat of non-stick cooking spray on the grate or wipe a light coat of canola oil directly on the grate with a paper towel. I prefer canola oil since it has ahigher heat tolerance and is less expensive than most other oils. Never spray non-stick spray on a grate if the fire is lit.

Use less expensive high heat oils like canola for spritzing on fish prior to grilling and the more expensive higher quality cold-pressed oils for flavoring after grilling.

Oil after the grill is lit

This technique is preferred over oiling the grill before its lit since heating and then oiling is key to getting those spiffy grill marks seared into the fish. Start with a very hot grill. Brush briskly with a wire brush. Oil the grate by tightly folding a paper towel and dipping it in vegetable oil. Protect your hands from the heat by using tongs to grip the oiled paper towel as you rub it across the grate.

Oil the fish, too

Lightly brush both sides of the fish with oil. Take caution to not over-oil, though, which leads to flare-ups and sooty residue. If you have marinated the fish in an oil based marinade, then this step is already complete.

General thoughts on the use of Extra Virgin Olive Oil (EVOO) for marinades:

If you are using fine oils like Extra Virgin Olive Oilfor marinades or prior to grilling, you are wasting your money. First off the subtle flavors of the finer quality olive oil is lost among the spices in the marinade, so why bother? Second because the spices will generate heat, when the oil burns and turns bitter it isnt noticed. Why spend the money on fine oil when you arent really enjoying its benefits? Add a drizzle of the good stuff after grilling!

Use a Grilling Basket

A grilling basket makes grilling fish, especially smaller pieces, considerably easier for cooking and clean-up. Be sure to spray or brush the basket with oil to prevent sticking.

Its All In The Presentation

For professional-grade crosshatches, turn the fish a quarter turn after 2 minutes on the grill.

Prevent Breakage

Use a wide-headed spatula, but do not flip the fish repeatedly. You can tell when filets are ready to flip when edges are flaky and opaque.

Check for Doneness

The fish is done when the meat is opaque all the way through and the juices run clear. If any part of the meat appears glossy and partially translucent, it’s not done. Remember, too, that fish continues to cook a little after it’s removed from the grill.

Quick reference for approximate cooking times

Filet and Whole Fish

• Can be grilled over direct or indirect heat
• Measure filet at thickest point. For larger filets, make a small slash in the thickest part of the fish to ensure even doneness. Grill directly on grate, to sear with Direct heat then continue with Indirect (or raise grate to at least 6 inches above fire). Rub with oil before grilling to seal in moisture.
• 5 minutes per inch of thickness on each side. ie: 2 inch thick = 10 minutes on each side.
• If fish has skin, place skin side down on grill. Cover and grill fish over medium heat 10-14 minutes or until fish flakes easily with fork

Here are some delicious grilled fish recipes:
Grilled Halibut with Parsley Lemon Sauce
Grilled Salmon with Lemon Hazelnut Sauce
Grilled Mahi-Mahi with Macadamia Butter
Grilled Tilapia With Tomato Basil Relish

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