Cover the grill with the lid to keep heat from escaping. If it’s a charcoal grill, leave the vents open to feed the fire with oxygen.
If there are any big chunks of debris sticking to the grate, loosen them up before you put the grate in the bucket by giving the grate a quick scrub with a soapy wire brush.
If there’s still any grease or dirt on the grate, go over it again with a soapy kitchen sponge. You can also try scrubbing the stubborn spots with a baking soda and vinegar paste. [4] X Research source The cleaner your grill, the less likely it is that fish will stick to it.
Depending on how big your grill grate is, you might have to go over it a few times. However, don’t overdo it. If your grill grate is dripping with oil, it could cause a flareup when you light the fire. [6] X Research source
If you’d rather cook a more delicate fillet, wrap it in aluminum foil or put it in a grilling basket to prevent the meat from falling through the grill grate. You can also set the fillets on top of a bed of lemon slices instead of directly on the grill. [8] X Research source
Slicing up your fillets into smaller pieces will also make them easier to manage on the grill. It’s much harder to flip a huge piece of fish. Cut pieces from the thinner, tail end of the fish a little larger than the thicker middle pieces. That way, you can distribute the meat more evenly when it’s time to serve the fish.
Some chefs don’t recommend marinating grilled fish, since it makes the fish more likely to fall apart. If you want to use a marinade, soak the fish for no longer than 30 minutes to prevent the tissues from breaking down. [11] X Research source
When you think your fish might be ready to turn, slide a thin spatula under 1 corner and lift it up for a quick peek. If the fish is ready to flip, it should lift off the grate easily and appear opaque and slightly seared on the side touching the grill. [14] X Research source If the fish doesn’t seem ready, give it another 20 seconds before checking again. If you’re cooking a tuna steak and want to leave the center rare, leave the grill open. Closing the hood helps the fish cook all the way through.
Don’t try to turn the fish if it’s stubbornly sticking to the grill. Wait another 1-2 minutes and try again.
The USDA recommends cooking fish until it reaches an internal temperature of 145 °F (63 °C). If you have a meat thermometer, insert it into the thickest part of the fillet to test the temperature. In general, it takes about 8 minutes per 1 inch (2. 5 cm) of thickness for a fish fillet to cook through completely.
Skip any fish that are mushy, discolored, or have a strong, unpleasant smell. These are signs that the fish has started to go bad. Many fish from the market are already precleaned, scaled, and gutted. However, this isn’t always the case. If the fish isn’t already cleaned, ask the butcher to do it for you or do it yourself at home. [18] X Research source In some ways, whole fish are easier to cook than fillets. They’re harder to overcook and easier to check for doneness. Plus, the bones and skin add extra flavor and moisture.
Use a well-sharpened chef’s knife, since a dull knife might tear up or mangle the meat.
For example, you could stuff your fish with garlic and butter, rosemary, lemon slices, green onions, or basil. As a more complex alternative to salt and pepper, coat the inner cavity with a seafood rub.
As an alternative to oil, try another fat-rich coating, like mayonnaise. If you don’t like mayo, don’t worry—the distinctive mayo flavor will cook away, leaving you with a moist, delicious fish. Sprinkle a little salt and pepper on the outside of the fish to add more flavor.
To help the fish cook more evenly, consider using indirect heat. This involves setting the fish on an area of the grill that’s not directly over a heat source—for example, make a pile of coals under one side of the grate, then put the fish on the other side. [23] X Research source
If the fish lifts up easily, it’s ready to turn. If not, give it another 30 seconds to 1 minute, then check again. Most whole fish will take about 10 minutes per 1 inch (2. 5 cm) of thickness to cook through completely. If you’re cooking a thick fish, you may need to wait longer (e. g. , 5-7 minutes) before turning it over.
If you’re cooking a big fish, stabilize it by sliding 2 spatulas under it at once. You can also use a flexible fish turner to hold the top of the fish while you slide a metal spatula underneath it.
Let the fish rest for about 5 minutes before you serve it. During the rest period, the fish will finish cooking and the juices will have time to spread through the flesh. You can also test the fish by holding the cavity open with a spatula and flaking the meat next to the backbone with a knife.
