Grilling Fish
A quick and easy method for cooking fish, grilling imparts a smoky flavor and deliciously blackens fillets, steaks or whole fish. The direct heat cooks fish quickly without removing moisture. Gilling is best for thick (at least half-inch), meaty
Grilling Fillets and Steaks: Grilling is best for thick (at least half-inch), meaty fillets or steaks. Swordfish, Tuna, Salmon, Mackerel, and Bluefish are ideal choices because their natural oils help keep their flesh moist; thin fillets dry up too quickly over the grills intense heat.
1) Make sure your grill is well cleaned. Prior to lighting the grill you can take a paper towel moistened with vegetable oil and wipe the grill rack. This will help to prevent your fish from sticking.
2) Light the grill to high and let it get very hot. Cooking fish on a cool grill will cause the fish to stick.
3) Lightly brush or pat both sides of fish with oil. Place the fish in the center of the grill directly above the heat source.
4) To get a diamond pattern on grilled fish cook without turning on first side for 2 to 3 minutes. Rotate fish 45 degrees on the grill (a one-quarter turn). Cook for 2 - 3 minutes longer.
5) Flip fish over and continue cooking. Fish is finished cooking when the meat flakes easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it's not done.
Note: When working with flaky fish it is best to use a hinged wire grill basket to prevent your fish from falling through the grill. You can also place your fish on aluminum foil while grilling it. Additionally, if a diamond pattern is not desired and the fish fillet has skin you can place it skin-side down and cook throughout without turning it over.
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Grilling Whole Fish: A whole grilled fish is just as easy to prepare as a fillet, and it makes a stunning presentation. Enjoying it will take just a little more navigation on the part of your guests to avoid bones, but the flavor imparted by a fish roasted on the bone is worth every extra effort.
2) Light the grill to high and let it get very hot. Cooking fish on a cool grill will cause the fish to stick.
1) Make sure your grill is well cleaned. Prior to lighting the grill you can take a paper towel moistened with vegetable oil and wipe the grill rack. This will help to prevent your fish from sticking.
3) Rinse the fish under cold, running water and pat it dry. Using a sharp knife, cut diagonal 1/4 inch deep slits on each side of the fish. Season fish inside and out. Place the fish in the center of the grill directly above the heat source.4) A general rule for grilling whole fish is 10 minutes total cooking time (both sides) for every inch of thickness. Of course, this depends on many factors such as grill temperature. Halfway through cooking time flip the fish over and finish grilling on other side
Note: When grilling whole fish it's a good idea to stuff it with something like lemon slices or fresh herbs. This not only adds to the flavor but creates a space between the side to let the heat get in.
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