OnewsO: Top Ten Tips and Tricks for Grilling Fish

Sunday, July 2, 2023

Top Ten Tips and Tricks for Grilling Fish

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Grilling fish can be a delicious and healthy way to enjoy seafood. Here are some tips and tricks to help you achieve excellent results when grilling fish:

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Choose the right fish: Opt for fish varieties from Sea to Table that hold up well on the grill, such as Wild King or Sockeye Salmon, Sushi-grade Atlantic Albacore Tuna, Northwest Pacific Halibut, Wild Gulf Shrimp, Jumbo Maine Lobster Tails or our favorite, Pacific Black Cod. These fish have firm flesh that won't easily fall apart, and are packed with Omega 3 fats to keep them moist.
Preheat the grill: Make sure your grill is properly preheated before placing the fish on it. This helps prevent sticking and ensures even cooking. Preheat to medium-high heat (around 400-450°F).
Oil the grill grates: To prevent the fish from sticking, lightly oil the grill grates just before placing the fish on them. Use a high smoke point oil like canola, grapeseed, or avocado oil.
Pat the fish dry: Before grilling, make sure it is completely defrosted and pat the fish dry with paper towels. Moisture on the surface of the fish can hinder the development of a good sear.
Season the fish: Season the fish generously with salt, pepper, and any other desired seasonings. You can use a dry rub, a marinade, or simply sprinkle the fish with herbs and spices.
Consider using a fish basket or foil: If you're concerned about the fish falling apart or sticking to the grill grates, you can use a fish basket or wrap the fish in foil with some oil and seasonings. These methods help keep the fish intact and make flipping easier.
Grill with direct and indirect heat: Start by grilling the fish directly over the heat source to sear the exterior and create grill marks. Afterward, move the fish to a cooler part of the grill or reduce the heat to allow the fish to cook through without burning the exterior.
Don't overcook: Fish cooks relatively quickly, so keep a close eye on it. Overcooking can result in dry and tough fish. As a general rule, cook fish for about 4-6 minutes per side per inch of thickness, depending on the fish's thickness.
Use a fish spatula: When flipping the fish, use a fish spatula or another thin, flexible spatula. These tools help prevent the fish from breaking apart.
Let it rest: Once the fish is cooked, remove it from the grill and let it rest for a couple of minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and tender fish.

Remember, grilling fish is a skill that improves with practice. Follow these tips and grilling fish will become second nature; as easy as hamburgers and hot dogs but much tastier and healthier.