How Do You Grill Fish

Make Sure Not To Heat The Grill Too High

How to Grill Fish

Medium-high heat often works, ranging from 400-450 °F . But if the grill gets too hot, your fish may cook too quickly or unevenly, and no one wants burnt cod. Generally speaking with fish, undercooked is better than overcooked, and cooked through with slight charring is the sweet spot.

Clean You Grates Well Once the Grill is Preheated

Once the grill is preheated, its time to clean the grates. Contrary to popular belief, you should clean the grates when theyre hot, not after theyve cooled. Use a stainless-steel brush to remove all debris and bits of food from your last grilling adventure to ensure your cod doesnt stick to the grills surface.

How To Cook Fish On The Grill

The first step when grilling anything, especially fish, is to preheat your grill on high. This does a number of things. Bringing the grill up to temperature will help in caramelizing the fish and provide the defined grill marks that supply the immense flavor all grillers love.

Having the grill preheated will also lessen the amount of time your fish is on the grill, resulting in less opportunity for your fish to dry out. Lastly, preheating the grill will prevent the number one fear for fish grillerssticking.

Even though fish is very lean, it will naturally release itself from the cooking grate when it is finished cooking if the grill was preheated correctly.

Another constant when it comes to grilling fish is the temperature. Whether skin is on or off, the temperature should be at a medium to high heat, depending on the recipe, around 400-450 degrees Fahrenheit.

Now that your grill is preheated, youre almost ready to start grilling your fish. The last thing to do is clean the cooking grates with a stainless-steel brush to remove all prior cooking debris that may still be left over.

Just a good rule of thumb, clean cooking grates are a necessity no matter what you are grilling to aid in easy removal of your grilled cuisine.

If youve experienced fish sticking to the grates in the past, chances are you didnt preheat your grill to the correct grilling temperature, or clean your cooking grates properly.

Top Grilled Fish With A Complementary Sauce

Consider the fishs personality as you pair it with a topping. The briny intensity of an olive relish cuts through the fattiness of grilled tuna while rich and tangy, caper-studded tarragon mayonnaise perks up lean, mild halibut.; As a chile-lime butter melts over grilled salmon, it infuses the oily, meaty flesh with a spicy brightness.;And the delicate, fresh mix of lemon and dill in the cucumber sauce livens up grilled swordfish, which, though well loved, can use a flavor boost. That said, feel free to use all of these toppings with whatever fish is freshest when you go to the market.

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How Many Minutes Do You Grill Fish

If searing is not on your grilling game plan, simply place the fish skin side down directly on the grate. Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes.

Six: Smoke Fish For About Three Hours

3 Ways to Grill Fish

Preheat your smoker and add your wood chips . You want your smoker between 175 and 200 degrees, and your fish will probably smoke for approximately three hours. Cook time for this recipe is pretty short. For fillets, place fish skin side up for smoking. For other cuts, smoke skin side down and flip over as needed.

Pro Tip: If you want to keep your grates clean, place greased aluminum foil on them so that the fish doesn’t stick. If you prefer to smoke your skinless pieces of fish, I strongly recommend a solid surface like a cedar plank so that your fillet doesn’t fall to pieces during the smoking process.

Pro Tip #2: If your smoker is heating up to over 200 degrees, place a pan of ice inside to help regulate the temperature.

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How To Know When Your Fish Is Done

The USDA recommends cooking fish to an internal temperature of 145. Use an instant-read thermometer or follow our general rule of thumb: if it flakes easily and is no longer translucent in the centers, odds are it’s done. Generally speaking, that means 8 to 10 minutes over medium-high heat for a 1-inch-thick piece of fish.

One: Ingredients For Smoked Fish

Although fish is the main ingredient, you will need to pick up a few other things at the store before your fishing trip. If you plan to purchase fish at your local market, you want fish with a pretty high fat content so that you end up with a juicy, tender, flaky inside and crisp outside.

On the other hand, leaner fish tend to get tough and dry when smoked, so if you’re unsure in your selection, ask the butcher at the meat counter. Skin-on is recommended just so that the fish holds together better .

Also, you can smoke an entire fish if you like, but for larger fish like salmon, sea bass, etc, cutting them into fillets allows you to check temperatures individually as thickness varies throughout each piece of fish.

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What To Serve With Grilled Fish

As soon as these fish come off the grill, you want to serve them quickly while they are hot and the skin is crackling. But what to serve with it?

Well, for starches I like couscous or rice cooked with a little lemon. Any vegetable works well as well from broccoli to a simple spinach salad.

Of course you can always checkout the Macheesmo side dishes or salads for some good ideas!

How To Grill Fish Without Sticking And Other Common Pitfalls

How to Grill Fish

Fish sticks. And that can be especially problematic when youre cooking fillets or whole fish on a grill. If youve ever watched helplessly as your prized protein slips through the grate a sacrifice to the hot coals below you understand.

Grilling expert Elizabeth Karmel agrees, adding that all protein sticks to the hot surface until it naturally releases itself when it is cooked. Fish just happens to be less resilient, more delicate.

Armed with a fresh fish, the right tools and a little knowledge, Karmel and Zuccarello say, anyone can become proficient a griller. Heres how to get started.

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What Is The Best Way To Cook Fish

Easy Ways to Cook Fish

  • Bake. Heat oven to 450°F.
  • Sauté or pan fry. This technique results in food thats crisply tender.
  • Pan broil. Thicker cuts, at least 1-inch thick, are best so fish doesnt become too dry during broiling.
  • Microwave. Almost any boneless fish fillet/steak is suitable for microwaving.
  • Grill.
  • Steps To Perfect Grilled Fish

    1. Heat the grill and let the grate heat up. Lightly dip a wad of paper towels in oil; holding the wad with tongs, wipe the grate. Continue to wipe the grate with the oiled paper towels, re-dipping the towels in oil between applications, until the grate is black and glossy, about 5 to 10 times.

    Greasing the grate is not the objective hererather, coating it with oil seasons the grate, much like youd season a cast-iron skillet. Due to the high heat of the grate, the oil polymerizes, creating a layer that helps prevent proteins in the fish from sticking to the metal. When cooking delicate seafood, we recommend wiping the grate multiple times so that it builds up a coating, guaranteeing that your fish wont stick.

    2. Brush both sides of the fish with thin coat of vegetable oil.

    3. Season with salt and pepper.

    4. Place the fish skin side down and diagonal to grate slats.

    5. Reduce the heat to medium, cover the grill, and cook without moving the fish until the skin side is brown, well marked, and crisp, 2 to 4 minutes.

    6. Try lifting the fish gently with a spatula after 2 minutes; if it doesnt cleanly lift off grill, continue to cook, checking at 30-second intervals, until it releases.

    7. Using 2 spatulas, flip the fish to the second side.

    8. Cover the grill and cook until the centers of the fillets are opaque and register 125 degrees on instant-read thermometer, 3 to 7 minutes longer.

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    When To Use A Plank Grill Basket Or Foil

    For thin, delicate fish like tilapia or cod, whole fish that’s stuffed, or small seafood, such as sardines, do yourself a favor and take the extra step of utilizing one of these grilling accessories for the best results. You can thank us later. Here are three tips for using a plank, grill basket or foil.

    Recipe to Try: Plank-Grilled Miso Salmon

    How To Make Easy Grilled Whitefish

    5 Best Tips for Grilling Fish

    Grilled to a nice charred patter, our easy grilled white fish recipe is something you don’t want to miss. It’s moist and flaky texture all rolled into one flavorful piece of meat.

    • 4 oz whitefish fillets
    • 4 tbsp olive oil
    • 1/2 cup soy sauce
    • 4 tbsp. garlic cloves

    To Serve:

  • Combine the garlic and the soy sauce in a bowl.

  • Afterwards, let the fillets sit in the marinade for 15-20 minutes.
  • Prepare the grill by setting it to high heat. Brush the fillets with the olive oil. Use a pastry brush to evenly cover the fillets.

  • Place the fillets skin side up so that the skinless side gets a nice grill.
  • Cook for 2-3 minutes and then flip the fillets over.

  • Cook for another 3-5 minutes until the fish is lightly opaque. Serve alongside steamed rice & any grilled vegetable of your choice.

  • When cooking the fish, always keep a watchful eye. Fish meat cooks fast compared to other meats. Cooking it longer than the recommended time might cause a dry taste.;

    The quick and easy marinate can also work as a simple flavor to add to meats like pork if youre planning on grilling some soon. Just allot some time in the marinating process. The longer the marinating time, the more flavor it absorbs.;

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    Types Of Fish That Are Great Grilled

    Some of my favorite places to eat grilled fish are California Fish Grill and my favorite Thai restaurant in Orange County, Thai Nakorn. Ive ordered it plenty of times in the past, but it wasnt until a camping trip when I figured out how easy and convenient it was to make this dish.;

    At many restaurants, you can typically get various types of whitefish or catfish, but dont let that stop you when you make it at home. Ive grilled salmon, rainbow trout, mackerel, branzino, and other types of fish in the past.;

    My favorite type of fish to grill is rainbow trout because its a little on the fatty side, inexpensive, and doesnt have a crazy amount of bones like branzino. You want to stick with fish varieties that are more firm and sturdy like trout and salmon.

    Grilling Fish On A Plank

    The easiest method of all is to grill your fish on a plank. A plank is simply a slab of wood, usually cedar, but sometimes oak, maple, cherry or apple. After soaking the plank for a couple of hours, simply brush the top with oil, lay it on the hot grill grate and place the fish on top. Cover the grill and cook for about 12 minutes for an inch thick steak . You don’t even need to turn the fish.

    One advantage to this technique is that the plank will start to smolder , which will add a wonderful smoky flavor to the fish that you can’t obtain when grilling directly on the grate. And you can use a plank on a gas or charcoal grill. Here’s more about grilling fish on a plank.

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    How To Grill A Whole Fish

    Grilling a whole fish can seem intimidating but it’s actually a fast and easy way to make a healthy meal. Learn how to do it right!

    Being served a whole fish at a restaurant is a pretty special thing and restaurants charge a pretty penny if you order them. But, the other side of cooking whole fish is closer to what I was used to growing up. Catching fresh fish, bringing them home for cleaning, and cooking them the same night.

    Cooking whole fish is actually humble fare and can be done cheaply and easily at home. The best way to cook a whole fish at home is actually to grill the fish! It produces a perfectly crispy skin and ensures your house doesnt smell too fishy after cooking.

    Read on to learn all my tricks and tips for cooking delicious fish, at home, on the grill!

    Use The Right Utensils

    How to Grill Fish Without Sticking

    Now, for thicker cuts like salmon, you’re going to need to flip the fish one time and one time only. The important part is to use the right utensil. No tongs, no serrated spatula just a nice, delicate fish spatula or slotted fish turner. This product happens to be Ree Drummond’s favorite cooking tool and can be used for a ton of things beyond grilling fish.

    Victorinox Slotted Fish Turner, $17,

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    Do We Know How To Cook Fish You Will Gain In Flavor Texture And Health

    How to cook fish is not the same to cook as to fry, to do in the oven, to the grill or in microwaves. In each case, the heat penetrates the food differently and requires different ways of acting.

    Fish, especially white fish such as hake, has high water content. Therefore, the main objective when cooking it will be to prevent it from being lost, as a carrier, nothing more and nothing less than the specific taste and consistency of this food, as well as part of its nutritional value.

    Start With A Clean Grill

    It’s probably worthwhile to remember that people have been catching fish and cooking them over a hot fire for at least 100,000 years. Not to diss the Neanderthals, but if they could do it, so can you.

    And the first thing to know is that a clean grill is everything when it comes to grilling fish. Because fish is delicate, and it can stick to your grill, making turning it difficult and leading to all kinds of other problems. And one of the reasons fish will stick is if the grill isn’t clean.

    All those little specks of burnt on crud that might be invisible to a steak or a burger will grab onto your fish the same way the tread on a tire grips the road. So take a few extra moments to thoroughly scrape, brush and oil your grill before putting the fish on it.

    Of course you should clean your grill anyway. But with fish it’s especially critical. Here’s more on taking care of your charcoal grill.

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    How To Grill Fish In A Grilling Basket

    Learning how to grill fish in a grilling basket is easy breezy. Everyone wants to grill like a boss, but theres no shame in using helpful tools like grilling baskets. You can grill and flip your food from bulky burgers to delicate vegetables without the worry of them sticking to the grate and falling apart. With that said, these hinged baskets are a total godsend when it comes to grilling your fish. Because the fillets dont make direct contact with the grill, theres no chance of them sticking. And because you get an easy and secure flip every time, your fillets wont fall apart. These baskets are also fabulous for grilling and flipping seafood skewers.

    Grilled Cod Recipes We Love

    How to Use a Grill Basket

    This recipe for Cod Baked in Banana Leaves calls for oven-baked fish, but you can follow the same preparations and then simply exchange the word oven with grill. The intense flavors from the chili peppers, fresh coconut and ginger are perfect for a summer BBQ.

    Another option is to turn your grilled cod into a fan favorite that delivers all year long fish tacos. These Grilled Cod Tacos are super easy to make, and the fish marinade is everything you want in a fish taco dish: a little lime juice, jalapeño, a lot of toasted cumin seeds and cilantro.

    And few things are better than marinade made from lemon pepper, butter and soy sauce. This Grilled Lemon Pepper Cod is a perfect blend of indulgent flavors and fresh flakey fish, all made possible by the little aluminum foil grill pan you create to help cook your fish.

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    How To Cook The Fish So That It Does Not Lose Its Properties

    • Pass the fish through the freshwater jet.
    • Put water to cook and season it with salt and, at will, with other spices, such as a bay leaf, parsley, oregano, etc.
    • Watch the temperature: the water should never boil, as the fish is cooked at 70ºC, and at 100ºC its structure begins to be destroyed. When it looks like it is going to boil, lower the heat and leave it at that pre-ebullición temperature during the ten or twenty minutes, it takes to make the fish.
    • This will prevent the portion from twisting in the casserole, breaking its skin and, with the force of cooking, losing a good part of its juices. If the cooking reaches boiling point, it is advisable to remove the container from the fire and let it stabilize thermally, without adversely affecting the food inside, which can remain in the tank for a while without losing the point.

    Some portions lend themselves better to cooking, the thicker ones, such as loins, centers, hearts or whiting.

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