Before putting your fish on the grill, help ensure that the fish will not stick by prepping the grill properly.
- Clean the grill grates very well- preheat the grill until the grates are very hot. Then scrub with a grill brush.
- Oil the grill- place oil on a cloth or paper towel and wipe over the very hot clean grates
Grilling Fish Fillets, skinless or skin on:
You want the fish you choose to be relatively sturdy. Good choices include salmon, tuna, halibut and tilapia. Delicate fish like sole or flounder won’t work, it's too thin. To cook these fish on the grill, use a parchment pouch (See below).
Once you have chosen your fish, follow these steps for well cooked fish that doesn't stay on the grill when you try and flip it:
- Make sure to dry the flesh very well (blot with paper towels and then air dry in the fridge on a rack for an hour) and oil generously
- If your fish has skin, start skin side down.
- Do not flip until the fish starts to release itself from the grates. If the fish looks like it is cooked all the way through now, don’t flip it just remove and serve. If flipping, brush the top with some more oil and flip using a carving fork to lift and a spatula to steady it.
- Pull the fish off when it is just almost cooked- barely translucent in the center or 130°-135°
Grilling Whole fish:
As with fillets, make sure to dry very well. Unlike fillets, do not chill before grilling. Instead bring to room temp to avoid condensation building up under the skin. Stuff the cavity with sliced citrus, onions and/or herbs. Rub the whole outside with oil. Place on the grill, thickest part closest to the hot coals. Wait until it looks browned to try and turn. Then use a carving fork to try and lift the fish. If it resists, wait. Roll the fish over using a spatula to steady it on the other side
Toss 2 1/2 pounds large shrimp, peeled and deveined, 1/2 teaspoon baking soda, 1 tablespoon kosher salt, 1 teaspoon sugar. Thread onto skewers and let rest on a rack in the fridge for an hour. Oil and prep the grill as usual. Grill 4-5 minutes total.
Fish Grilled in a Parchment/ Foil Pouch:
Cut a large piece of parchment and arrange very thinly sliced vegetables, lemon, herbs and other aromatics to make a bed for the fish. Lay fish on top and seal the parchment pouch by rolling up the edges. Grill 10 -12 minutes until the fish is opaque. Be careful opening the pouch as there will be lots of captured steam. Be sure to only use vegetables that will cook quickly or can be enjoyed raw.