10 Tips For Grilling Fish

If your July 4th plans include plunking a few fresh-caught fillets on the grill, Food Editor Janice Cole has 10 tips that will ensure results that will lift you to chef-status.

  • You can grill fish fillets with or without the skin.
  • Lightly oil both sides of the fish and the grill grate just before grilling. (If the fish has been marinating in an oil-based marinade, it's not necessary to oil the fish.)
  • When grilling with the skin on, start the fish skin-side down on the grate.
  • For fillets that are thick at one end and thin at the other, tuck under the thin end to even out the thickness.
  • Grill covered, over medium heat, a total of 10 minutes per inch of thickness, turning once. (If the fish is 1-inch thick, grill about 5 minutes per side.)
  • After cooking the first side, lightly oil the topside of the fish before turning.
  • Use a thin, sturdy, large metal spatula to turn the fillets.
  • Don't turn delicate or very thin fillets like sole.
  • To test for doneness, press lightly in the center of the fillet. It's done when the fish just begins to flake.
  • If you use a fish grilling basket, oil it before placing the fish in it. Grill as directed above.

Here's another great recipe!


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