Grilling Guide: How to Grill Fish
Grilled fish has layers of flavor far beyond the simple fried or baked fillet. If you’re new to grilling fish, or looking for advice on how to make your next fish dinner a success, here is our simple guide on how to grill fish.
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Fish with hearty flesh is best suited for grilling because it can stand up to the high heat of the grates. A few types of good grill fish are salmon, tuna, cod, and snapper.
Hot Tip: Fillets can be grilled skinless or with skin on. Just be sure to oil the skin side to prevent sticking.
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Be sure that your grill grate is clean and slightly oiled. Heat the grill to a high temperature, around 400 degrees Fahrenheit.
Hot Tip: Heating the grill to a high temperature will help the fish to sear and to not stick to the grate.
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Get creative with your favorite flavor combinations. Salt, pepper, and a slice of lemon are a great for a clean simple seasoning, or spice things up by marinating fish in your favorite dressing or marinade.
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Once fish is on the grill, avoid moving the fillets around. Let the fish sear over high heat to caramelize with grill marks. If it seems that one area of the grill is too warm, move the fish to the cooler side. Leave the grill lid down to keep heat in. Cook fish until it reaches an internal temperature of 145 degrees Fahrenheit.
Hot Tip: A long, thin grill spatula will help you easily get under delicate fillets and will help you avoid breaking off pieces.
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