Recipe

Tips On Grilling Fish Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 10 months, 2 weeks ago It's a while before the spring/summer grilling season starts, but here are some fish grilling tips you may find helpful. Servings:0	Wolfpackjac
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Fans

lacrenshaw

lunasea

chefelaine

Ingredients

A desire to have nicely grilled fish!!!

Directions

Choose the right fish type. The fish to avoid are flaky fillets that are sold skinless like cod, haddock, sole, flounder, sable, and tilapia. These fish are likely to fall through the grill. All other fish types can be used for grilling. Salmon, bluefish, halibut, stripped bass, swordfish, tuna, and small whole fish like red snapper, sea bream, trout, and branzino are particularly delicious grilled.

Scrape the grill clean. Place a disposable aluminum pan upside down on the area where you'll be placing the fish. Cover the grill and preheat on high heat for 10 minutes. Do not remove the upside down pan until you are ready to place the fish on the grill.

Dry the fish very thoroughly with paper towels. Don't feel bad that you have to wipe off all your marinade. It will only stick to the grill, or prevent browning, or create flare ups.

Rub the fish all over with 1 tsp canola oil per pound of fish (if you used an oily marinade, skip this step).

If the fish wasn't seasoned earlier, generously sprinkle with salt and pepper on all sides right before placing it on the grill.

Remove the upside down pan from the grill. Dunk a wad of paper towel in canola oil. Hold it with tongs and wipe the grill with oil where the pan used to be.

Place the fish on the grill (skin-side up if grilling fillets), diagonal to the grill grates. Cover the grill and cook for 3-4 minutes per inch of thickness or until the fish gets grill marks.

Slip the tins of a fork between the grill grates and gently push up on the fish. Do it in couple of places until the grill lets go of the fish. When flipping delicate fish, do not try to lift it in the air with tongs and flip onto the other side. Instead, turn it onto empty grilling space next to it, like turning a page. Grill on the other side until cooked through, 3-4 minutes per inch of thickness.

Err on the side of undercooking. Grilling can easily dry out the fish. Estimate total cooking time to be 8 minutes per inch of thickness for steaks and fillets and 10 minutes for whole fish. Start checking for doneness 2 minutes before the estimated time.

To remove the fish from the grill, dislodge it with a fork like you did when turning it. Then lift one side of fillet or whole fish barely off the grill, slip a spatula underneath, and lift the fish off the grill.

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Comments

chefelaine 10 months, 2 weeks ago said:
Very interesting and informative post, Wolfpackjack!! HIGH FIVE! :+D

lacrenshaw 10 months, 2 weeks ago said:
We can all use a primer, wolf! My thanks and my five.
Lorraine
PS Love the hat!

22566 10 months, 2 weeks ago said:
Four best days of fishing,starting today.

With weather permitting,hope to go after those little bugged eye fish feast tomorrow.

Thank-you for this recipe and the other one posted today.

Kind Regards

lunasea 10 months, 2 weeks ago said:
Great information to have on hand, Dave...and I'm saving it for reference - thank you very much!

That picture is priceless. I am still giggling - great! Thanks, hon... ;)

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