Four Secrets to a Fantastically Grilled Fish

By Maria Antoniet Fornillos

One thing to bear in mind when grilling fish, it's not just the kind of fish you cook, but it's what the fish can give you after grilling. After all, you want a fantastic fish meal you and your guests will enjoy with a bubbling wine. So knowing what to do is worth all the effort.

Know Your Fish

While it's fine to go for any choice of fish to grill, knowing how delicate the fish is once it starts cooking will help you get best results. Tuna, salmon, shark, swordfish and mahi mahi have heavy and sturdy meat that can stand without flaking easily. These varieties are mostly used in grilled fish recipes. Tilapia, catfish, sole, flounder, trout, snapper and cod all have delicate meat that requires extra care to handle. You have to grill them in a fish basket or in foil pouches as they easily flake that can fall through the grates. Generally, thick cuts go better over thin cuts as they acquire a burnish look without being overcooked.

To Season or Not

Even the simplest prepared fish could come out great from the grill. Use clean and well-seasoned grates. Grilling food on clean grates provides maximum flavor in the grilled item. Always preheat the grill on high before putting the fish. This will prevent the seafood from sticking and will preserve the form and texture of the fish. Cast-iron grates conduct heat best making it more convenient to use. You may rub salt, oil, spices, or anything zesty to add flavors on your fish, or grill it straight off, is all up to you. If you're basting, allow the sauce to glaze without burning by applying it about halfway through the cooking process.

Know How to Turn

The rule of thumb is - don't let the fish cook itself. Some fish cook quickly, so you have to watch closely. For thin fillets, avoid flipping too much to prevent the fish from falling apart. For an entire fish, or a thick steak, turn it after 5 minutes, or when moisture has evaporated from the underside. This way the food is easier to lift off the grates. Be ready with a dinner fork or tongs to help release the fish. I often use a fish grill basket. Putting my fish inside the flat fish basket then place the basket on the grill makes turning the fish so much easier and fun. It's so convenient you can simply transfer the whole cooked fish into the serving dish so quickly.

How Long to Cook?

It's typically important to cook fish over medium heat for shorter times to get its maximum juiciness, but heavier fishes like tuna or salmon usually need more time to cook on the grill, so giving it 5 minutes each side will do the trick, or 10 minutes for every inch, for a large steak. The secret trick is not to overcook your fish. I never use very high temperature, my fish grills quickly over a medium fire and the moment I can flake it easily, it's time to serve!