Easy Tips For Grilling Fish

Summertime is well underway, and you know what that means — grilling season! While hot dogs and hamburgers are a summertime classic, why not venture out with a delicious fish entree? Whether you’re a fan of salmon filets, scallops, or even shrimp tails, it takes special steps to conquer the perfect flavor. It’s no secret there’s an art to grilling fish, so read along for some tips so you too can be called the grilled fish master.

Grilling Over Direct Heat

If you are grilling your piece of fish directly on the grill with straight exposure to heat, you will get a smokey flavor in return. Although, if your type of fish flakes easily, like cod or mahi-mahi, direct heat might not be your best option. If you do choose to use the direct heat technique, prepare the grate with oil, and heat the grill at a medium to high temperature. Also, when flipping the pieces of fish, use a wide thin-bladed spatula to ensure an easy flip transition.

Grilling On a Skewer

Whether you are cooking up a chunky fish, or shellfish, like shrimp, skewers will be your grilling go-to. Before grilling, take 20 minutes to soak the wooden skewers in water, as they will smoke up on the grill if you don’t. If you are cooking halibut or salmon, skewers will produce an incredible end result, so prepare your tastebuds for something extremely delicious.

Grilling Whole Fish

While many turn their nose up to fish cooked on the bone, if they gave it a shot, they would never look back. Just like ribeye steaks or bone-in chicken, the flavor is far greater with fish cooked on the bone. First, brush the fish with oil and season appropriately, dashing the cavity of the fish with lemon slices or herbs. When it hits the grill, you’ll know when it’s time to flip because the filet will no longer stick to the grill.

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Grilling in a Pouch

If you are grilling a delicate filet, a pouch is a way to go, as you don’t have to flip the fish. To create the pouch, cut square pieces of aluminum foil and place the filet inside. After, all that is left to do is fold it and throw it on the grill. The pouch traps the heat, while also steaming. This technique works great for flounder or scallops.