How to Grill Fish Filets

How to Grill Fish Filets 

A lot of people are hesitant to grill fish. From it sticking to the grill to overcooking, it can seem like more hassle than it is worth. But grilling fish is one of the best ways to get restaurant quality seafood at home. We’re going to give you our favorite tricks to perfectly grill fish.

1. Get It to Room Temperature

Cold fish will stick to the grates. Make sure that you let your fish sit out for 5 to 10 minutes to bring it up to temperature before you put it on the grill. 

2. Generously Oil and Season

Coat both side of the fish in a good oil. We recommend Olive Oil. Then make sure to season the fish well on both sides. You want to season before cooking so that the seasoning has a chance to get into the fish as it cooks. 

3. Clean the Grates

Before you place the fish on the grates, throughly clean them. The more residue that is left on the grates, the higher the chance of the fish sticking to the grates.

4. Know How You Want to Cook It

The key to grilling fish is high heat. Many grillers are afraid of high heat because they don’t want to overcook the fish. While this is a risk, it is easily avoided. High heat helps create a crust on the fish that helps it release from the grill. The thinner the cut of fish, the hotter the grates should be.

High heat will also help with searing. If your fish filet has skin, start with the skin side on the grates. The high heat will create a crispy skin and crust as well as help the fish release easier from the grill. 

If you want grill marks on the side of the fish without skin, make sure that the fish filet is well oiled and seasoned. Place the fish skin side up on the grill and allow the fish to release from the grill naturally. You don’t want to force it or else you risk breaking apart the filet. 

5. Flip Once

Resist the urge to flip the fish multiple times. Only flip the fish once through the entire cooking process. Cook on one side until it releases and then flip and cook on the other side until it releases. 

6. Eight to Ten Minutes Per Inch

Fish will take about eight to ten minutes per inch to cook. So if your fish is one inch thick, it will take about three to five minutes per side.

7. Remove Carefully

In order to remove the fish from the grill, gently place the spatula between the skin and the flesh of the fish and move the spatula side to side until it separates the fish flesh from the skin. The skin will stay on the grate. 

8. Rest the Fish 

The final step to cooking the perfect fish is resting. After removing the fish from the grill, rest It for three to five minutes to allow the juices to reincorporate into the fish.

BONUS: Cedar Plank 

Cedar Planks are a great way to cook fish. They infuse them with flavor and avoid cleaning up the skin off the grates. Be sure to allow the planks to soak for at least two hours before using so they smoke the fish and don’t just burn.

Recipe: Garlic Lemon Salmon

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Alan July 26, 2019

Sounds good!

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