Grilled fish is among the top healthiest and tastiest meals you can make. It’s, however, sad to note that with grilled fish recipes, the cooking process can be extremely tough, especially in the absence of the right cooking instructions. That is exactly why we are here to assist you through the process.
There’s no need to worry if you’re a fan of grilled fish, but you’re not sure how best to cook it; this article will make it all simple for you. Ensure to take note of all our timing guidelines, tips, and suggestions to arrive at satisfactory results.
Fish Nutrition Facts
Tips for Cooking Fish on Grill
Take note of the following tips to get the best results from cooking fish on a grill:
The best fish types for grilling – Grilling fish requires more finesse than other grilled recipes, but trust us when we say it’s worth it. Furthermore, certain fish can withstand flames better than others. Salmon, swordfish, snapper, tuna, and mahi-mahi are all excellent grilling options. Cooking fish types such as cod, which might be more fragile and flaky, is better-done skin side down, making it easier to handle.
Always preheat your grill – When grilling any food item, including fish, the first step is to heat up your grill at a high temperature. This accomplishes a number of goals. Getting the grill up to a high temperature first will assist in caramelizing the fish and creating the defined grill markings that most grilled food fans crave.
Preheating the grill will also reduce the length of time the fish filets will spend on the grill, thus reducing the chance of them drying out. Finally, preheating the grill will also keep the fish bits from sticking to the grill, which is perhaps the most dreaded thing with grilled fish recipes.
To keep fish from sticking to the grill – Allow the fish to come to room temperature for 5 to 10 minutes before you oil and season them generously. Do this before placing the fish pieces on your cooking grates; you’ll find that it will help to reduce the chances of them sticking. to the grill
Ideal grilling temperature – When it comes to grilling fish, another thing to consider is the right temperature. Regardless of whether you prefer to grill the fish with the skin on or off, the temperature must be around 400 to 450 degrees Fahrenheit, depending on the recipe.
Ideal timing – Cooking times are generally estimated and will most likely vary based on the type of fish and thickness. Allow between 8 and 10 minutes of grilling time per inch of fish you’re cooking as a general guideline. So, if you’re using fish that are two inches thick, ideally, you should grill it for six to eight minutes on each side. However, it’s always a smart option to double-check your recipe’s instructions.
If you’re not sure, look at the fish to confirm that your cooking time is adequate. When the inside turns opaque white and develops a flakey texture, the fish is done. Overcooking the fish will result in it becoming tough and losing its flavor and moisture.
We have provided some timing guidelines in the next section of this cooking guide.
Determining doneness – Checking for the doneness of fish can be done in a variety of ways. Some techniques are more effective on some species of fish than others. Fish, like meat, keeps cooking even after it has been removed from the flame.
As a result, it is important to start checking for doneness a few minutes before the estimated cooking time is over in order to get a more tasty outcome. Because fish meat is somewhat translucent, it turns opaque as it cooks, which is one means of visually evaluating doneness, especially with fish filets that aren’t as thick as fish steaks.
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Cooking Time for Fish on Grill
The timing guidelines in the table below are specifically for grilling fish and, when adhered to, can guarantee desirable results:
|Fish type||Temperature||Cooking time|
|Whole fish||Medium level||10 to 20 minutes|
|Fish filets||Medium level||7 to 9 minutes|
|Fish steaks||Medium level||9 to 10 minutes|
- First, create a two-level fire inside your grill by placing all of the coals on one side and leaving the other side clear of coals. You’re ready to start cooking when you observe that the flames have died down, all the coals have become gray, and the temperature is at a medium level (you’ll know when you can conveniently hold your hand about 6 inches over the grill for 4 to 5 seconds).
- After setting up your grill, it’s time to rub your fish filets with olive oil on both sides, then season them with generous sprinkles of salt and pepper. Place the fillets on the grill rack in a fish tray or a fish basket, directly over the fire. On the first side, grill the fish filets for 6 to 8 minutes.
- Flip the filets carefully and cook them for around 3 to 8 minutes on the other side, or until the salmon is opaque throughout. The precise timing will be determined by the filet thickness. Cut slightly into the thickest section of one of the filets and peep inside to make sure it’s perfectly opaque all the way through, this is how to check for doneness. If the fish isn’t fully done, move it to a portion of the grill that isn’t covered in embers, leave it there until it turns opaque all the way through.
- As soon as the fish is confirmed done, transfer the files to a baking sheet with a spatula and serve immediately.
This grilled fish recipe is quite quick and easy to achieve, just ensure that you follow the cooking instructions closely. The entire cooking time for this recipe is 25 minutes, including a 10-minute prep time, and a cook time of 15 minutes.
If you’d love to explore more ideas for grilled fish recipes, take a look at this video recipe to get some great inspiration.