Grilled fish is a healthy and delicious dish that can be cooked in minutes. To grill thick, strong fish, you don't need to use aluminum foil, a grill basket, or any other special equipment. With a little preparation and seasoning, you can become a professional chef in no time. You can burn fish filets or whole fish. Before starting the process, clean the grill rack thoroughly and grease it with oil to prevent the fish from sticking to the surface.
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Method 1 of 3: Cleaning the Grill so the Fish doesn't Stick
Step 1. Turn on the grill at about 290 °C to burn off the dirt
Cover the grill rack with aluminum foil. On a gas grill, turn the grill on to high heat, or fully open the damper if you are using a charcoal grill. Leave the grill on in this state for about 10 to 15 minutes to get rid of any grease and grime. This is to prevent the fish from sticking to the grill when you bake it.
Put the lid on the grill to prevent the heat from escaping. On charcoal grills, leave the vents open to supply oxygen to the fire
Step 2. Soak the roasting rack in warm soapy water for about 30 minutes
Turn off the grill and let it cool for 20 to 30 minutes. When it has cooled, remove the grill rack and immerse it in a mixture of warm water and dish soap. Soak the rack for about 30 minutes to loosen any clumps of clinging, carbonized dirt.
If there are large lumps of dirt stuck to the grill rack, scrub the rack with a wire brush and soap to loosen the dirt before you put the rack in the bucket
Step 3. Scrub the grill rack with a wire brush to remove stubborn dirt
Once the dirt on the rack has softened after soaking in the water, dip a wire brush in the soapy water and rub it vigorously on the grill rack. When finished, drain the water that has been soiled and rinse the grill rack thoroughly.
- If there is still dirt and oil on the grill rack, clean the rack with a scrubbing sponge and soap. You can also scrub the dirt off with baking soda and a vinegar paste.
- The cleaner the grill rack, the less likely the fish will stick to the rack.
Step 4. Apply oil on the grill rack to prevent sticking
Dip a paper towel in the vegetable oil, then wipe it on the grill rack. Continue to wipe the bars of the shelf until it looks beautiful and shiny.
Depending on the size of the shelf, you may need to clean several times. However, don't overdo it. If any oil drips from the grill rack, it could cause a fire when you turn on the grill
Method 2 of 3: Grilling Fish Filets
Step 1. Choose a thick, firm filet, such as a salmon or tuna steak
You can cook almost any type of fish in the grill, but some fish hold up better than others. If you want to cook fish directly on the grill, don't choose soft and thin types of fish, such as flounder or sole. Choose a thick type of fish, such as salmon, halibut, haddock, tuna, swordfish, or mahi-mahi.
If you like the filets soft, wrap them in aluminum foil or place them in a grill basket to prevent the meat from falling into the grill. You can also place the filets on top of the lemon wedges instead of directly on the grill
Step 2. Slice the filet as needed
If you are serving a large group of people, count the portions while the fish is still raw to prevent the fish from breaking apart. Place the filets on a clean cutting board with the skin down, then slice them crosswise with a sharp knife. If the filet has no skin, place the side of the filet that previously had the skin on it.
- By slicing the filet into smaller pieces, you can arrange it on the grill more easily. Turning large pieces of fish will be much more difficult.
- Make a larger incision at the thin end of the tail than the thick center. This way, you'll have a more even size of the meat when it's time to serve the fish filets.
Step 3. Season the fish filets with oil, pepper, and salt to enhance the taste
Sprinkle olive oil on the fish to retain moisture and prevent the fish from sticking too much. You can also sprinkle with pepper and salt to taste, or add a little lemon juice or balsam vinegar.
Some chefs don't recommend marinating fish that will be grilled because it can break easily. If you still want to use the marinade, soak the fish for less than 30 minutes to avoid damaging the tissue
Step 4. Place the fish on the grill with the skin down
When the grill is hot, place the seasoned filets on it diagonally. Make sure the portion of the filet that is crusted on, or was previously crusted is on the bottom. Placing the filets diagonally will give you an unsightly grill mark and make turning them easier.
Step 5. Reduce the heat to medium, cover the grill, and let the fish fillets cook
On a gas grill, set the heat to 180 °C. If using a charcoal grill, leave the damper halfway open so that the temperature is within the proper range. Cover the grill and wait 3-4 minutes before checking the fish. Don't open the grill until the time has come, as this can mess up the filets.
- If you think the filets are ready to turn, slide a thin spatula under one of the filets to check. When the filet is ready to be turned over, the meat should be easy to lift off the grill rack, look opaque, and slightly charred on the part of the meat adhering to the grill.
- If the filet isn't ready to flip, allow another 20 seconds before you check it again.
- If you're grilling tuna steak and want the center a bit raw (rare) leave the grill open. If the grill is closed, the fish will cook evenly.
Step 6. Use a thin, wide spatula to carefully turn the fish over
When the fish is ready to turn, slide a thin metal spatula under the filet. If the slices are large, provide additional support by securing the top with another spatula or a flexible fish flipper.
Do not flip the filet if the meat is still firmly attached to the grill. Wait about 1 to 2 more minutes before you try to flip it again
Step 7. Cover the grill for another 3 to 4 minutes before you check for doneness
Let the fish cook for a few more minutes, then try to peel it off a bit. As soon as the meat begins to peel, remove the fish from the grill. The fish fillets will continue the cooking process when you let them.
- The United States Department of Agriculture (USDA) recommends that fish be cooked to an internal temperature of around 65°C. If you have a meat thermometer, stick it into the thickest part of the fish fillet to measure the temperature.
- In general, it will take you about 8 minutes to bake a 2 inch (5 cm) filet until fully cooked.
Method 3 of 3: Grilling Whole Fish
Step 1. Purchase fresh, whole fish at the fish market or grocery store
Choose fish with a fresh shape and aroma. Look for fish with clear, shiny eyes, firm skin and flesh, and a light fish aroma. The gills should be nice and red.
- Do not choose fish that is mushy, discolored, or has a strong, unpleasant odor. This is a sign that the fish has started to rot.
- Many of the fish sold in the market have been cleaned, scaled and gutted. However, not all fish are sold in this condition. If not, ask the fishmonger to handle it, or clean it yourself at home.
- In some ways, whole fish is easier to cook than filets. Whole fish don't burn easily and are easier to check for doneness. In addition, the bones and skin in fish can add flavor and moisture.
Step 2. Use a sharp knife to make a scratch on the skin of the fish
Take a sharp knife and make a series of strokes into the skin of the fish on both sides, at a 45° angle. Make the strokes deep enough to reach the bone, and leave a gap of about 3-5 cm. This allows the fish to cook more evenly.
Use a kitchen knife that has been sharpened until it is sharp as a dull knife can tear or damage the meat
Step 3. Sprinkle pepper and salt to season the inside of the fish
Sprinkle pepper and salt to taste into the cavity in the fish. This makes the fish juicy and flavorful. If the fish is large enough, you can fill it with herbs, aromatic ingredients, or orange slices to make the fish tastier.
- For example, you can include garlic and butter, lemon wedges, rosemary, scallions, or basil.
- For a more complete alternative to pepper and salt, coat the inside of the fish with seafood glaze.
Step 4. Apply oil on the fish to prevent it from sticking to the grill
Apply a small amount of vegetable oil or olive oil to the outside of the fish to trap moisture and prevent it from sticking. Use about 1 tbsp. (15 ml) of oil.
- You can replace the oil with another spread that is rich in fat, such as mayonnaise. Don't worry if you don't like mayonnaise. The distinctive mayonnaise flavor is gone, and what remains is the delicious, moist fish.
- Sprinkle a little pepper and salt on the outside of the fish for extra flavor.
Step 5. Preheat the grill to medium-high heat before you place the fish there
Use high heat if you are using a gas grill, or open the vents if you are using a charcoal grill. Allow the grill to reach high heat (approximately 205°C) before placing the fish in order to make the fish burn faster. This is a great way to prevent fish from sticking.
To make the fish cook more evenly, try using indirect heat. The trick is to arrange the fish in an area of the grill that doesn't get direct heat. For example, stack the charcoal on one side of the grill, then place the fish on the other
Step 6. Cook the fish for 3-4 minutes with the grill covered
Cover the grill and let the fish sit in it for a few minutes. Resist the urge to inspect the fish or turn it over before 3-4 minutes have elapsed as the fish could be accidentally spoiled. A few minutes later, slide a spatula under the edges of the fish to see if the fish can be easily removed from the grill.
- The fish is ready to be turned over if it can be removed easily. If not, let the fish sit for another 30-60 seconds before you check again.
- Most whole fish will be fully cooked within 10 minutes per 1 inch (2.5 cm) of thickness. If you're grilling thick fish, you may need more time (about 5 to 7 minutes) before turning it over.
Step 7. Turn the fish over if you can easily lift it from the grill
Gently slide a thin, wide spatula under the fish. Fish that is ready to be flipped will be easy to remove from the grill. Turn the fish carefully to sear the other side. Next, cover the grill and let the fish cook for a few minutes.
If cooking large fish, slide 2 spatulas under the fish to stabilize it. You can also use a flexible fish flipper to hold the top of the fish together when you slide the metal spatula under it
Step 8. Test the fish for doneness by peeling it slightly with a fork
Gently poke a fork or knife tip into the thickest part of the fish and see if the flesh peels off. If the fish peels easily and looks opaque, the fish is ready to be removed from the grill.
- Let the fish sit for about 5 minutes before you serve it. During this time, the fish will complete the cooking process and the liquid will spread throughout the meat.
- You can also test for doneness by opening the body cavity with a spatula and peeling off the flesh near the spine with a knife.
Tips
- If you are grilling a filet with the skin on, cook the fish in a greased grill with the skin side down. The skin peels off easily when the fish is cooked.
- To give the fish a little smoke, add wood chips to the smoldering charcoal, or directly to the surface of the grill if you're using a gas grill. Place the fish if the wood starts to smoke.
