We admit that we might be slightly biased here at Channel Fish, but grilled fish is a perfect summer meal that gets you outdoors and allows for a delicious and healthy meal. From salmon to tuna and large cuts of swordfish, we love the delicious taste of fish fresh from the grill.
Unfortunately, lots of fish lovers are nervous about cooking on an open flame and prefer to keep their fish in the frying pan or in the oven for their meals. If you are one of those who believe that grilling fish is beyond your skill set, we are here to explain just how easy it can be to serve yourself some scrumptious fish straight from the flame this summer.
Choose Your Fish
Let’s start with choosing the right size and type of fish that you want to grill.
One mistake that many beginner grillers make when selecting a fish that can go right on the grill is choosing a filet that is too delicate. The ultimate goal is to grill the steak cut filet so that the outside is slightly charred while the inside is flaky and has a luscious texture.
Select a fish filet that is sturdy and will hold its shape once placed on the metal grill rather than fall apart and be lost down the grate. We suggest salmon, swordfish, tuna, or halibut. These types of fish allow for more of a solid texture that will hold up to the heat and the sectioning of the grate.
Fish that tend to be more delicate such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket. Talk to your grocer about which flavor and cut may be best for your grilling technique.
Prep the Grill
No one wants fish that sticks to the grill or won’t flip when that time comes in the process. Therefore, it is imperative that you brush the fish with olive oil or marinade and wipe the grill with an oil-soaked paper towel.
Another method that many experienced grillers follow is to set your grill to the proper level of grill heat, which is usually medium-high. Allow that to heat up before you place your fish filets. This will allow proper searing (love those grill lines and that immense flavor) without causing your fish to stick!
Remember that fish filets will naturally release from the cooking grate when it is finished cooking if the grill was preheated correctly.
Prep the Fish
Start preparing your fish by removing any moisture. Wrap the filet in a paper towel or clean kitchen towel and place it in the refrigerator until your grill is properly heated.
Depending upon the type and style of grilled fish you are planning for your meal, you will want to season with oil or pepper or whatever your taste buds desire.
Experience grillers suggest that once your grill reaches the appropriate temperature you place your filets on the grate skin side down if you cooking with skin on. The general rule is to grill the fish for about 8-10 minutes total, per inch thickness. That means if your filet of salmon is an inch thick you grill it for approximately four minutes and then flip it over.