![]() Sprinkle with salt and pepper, or other seasonings as desired. This is particularly important for firm-fleshed fish like salmon, halibut, or tuna, which can go directly on to the grate. To help seal in some of the natural moisture, pat the fish dry and coat it with vegetable or olive oil. A hot fire will help prevent the dreaded grate-sticking, too (as noted in No. It will also help caramelize the fish and allow grill marks to form (a must for that perfectly-grilled fish look). This will lessen the amount of time the fish will cook overall, thereby preventing the meat from getting too tough. The key to tender grilled fish is starting with a hot fire. Overcooked fish is a sad result of cooking the fish for too long or not sealing in the moisture with a coat of oil before cooking.Īvoid overcooking your fish with an adequately hot grill, making sure your fish is nice and dry, and some oil. In general, fish should take 3 to 5 minutes per side to cook depending on the thickness of the fish. Leave it alone until it’s done cooking, then flip or remove from the grill. While your fish is cooking on each side, resist the urge to poke and prod it. Buy or thaw your fish the same day you plan to grill it and always keep in cold until just before grilling. Also, check Seafood Watch to make sure you’re making a sustainable choice. The key is to wrap the thinner fillets in aluminum foil.Īs always, when making your selection, make sure the fish is unblemished, the flesh firm, and the smell sea-breeze fresh. Too much poking and prodding will cause the fish to break down and, well, fall apart.Īlthough there are no hard-and-fast rules about which fish species are best to grill, thicker (one-inch) cuts of firm-flesh fish such as salmon, tuna, and barramundi (with the skin if possible) tend to be ideal for grilling. You didn’t leave it alone and let it do its thing.You chose a species of fish or cut that isn’t suitable for grilling, such as more delicately textured fish and thin fillets.(In general, you can expect 8-10 minutes of total cooking time per inch of fish.)įish that falls apart on the grill is likely indicative of two things: Flip the fish and let it cook for a few minutes on the other side until a thermometer reads 145˚F when inserted in the center of the fish. Continue to let it cook, checking it every half minute until it releases easily from the grill. ![]() If it does not lift cleanly from the grill, the fish is telling you that it’s not ready. To test its done-ness, gently lift a corner of the fish with a metal spatula. Do not disturb it for a good 4 to 5 minutes. When you’re ready to grill the fish, place the skin-side down first directly over the hottest part of the grate. You want a very hot grate! Be Patient With Your Fish Once the heat is on, Food Republic recommends putting the lid on the grill and stepping away for a little while to allow time for the heat to build. You can do this grill cleaning routine as you’re getting ready to cook your fish or consider doing it as part of your clean up so that the grill is ready to go the next time you decide to fire it up. You should see a slight shimmer on the grate from the oil. Then using a long pair of tongs, rub the grate with a cloth or paper towel coated with vegetable oil. ![]() The first step is to clean the grill grate well with a non-metal grill brush. Once the fire is ready, you’ll need to prep the grilling surface for the fish.
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