How to Grill Fish

Grilling on your barbecue is a superb way to cook fish. Most fish take well to quick cooking over direct heat.

Difficulty: Easy

Instructions

Things You'll Need:

• fish fillets - one per person
• salt and pepper
• vegetable oil
• Barbecue Grills
• Charcoal Lighters
• Grill Baskets
• Grill Utensils
• Wire Grill Brushes
• Groceries

1. Light your grill and set it at its highest heat setting. Let it heat up for at least 20 minutes or so.

2. Check the fish fillets. None should be more than an inch or so thick.

3. 

   Season the fish well with salt and pepper or your desired dry seasoning.

4. Make sure that you have all your utensils next to the grill, along with a clean plate or dish to hold the cooked fish.

5. Oil the grill grate lightly, then repeat. This coat of oil will prevent the fish from sticking and will promote the formation of grill marks.

6. Lay the fish in the center of the grill directly above the heat source. There should be an audible sizzle. Avoid cooler sections of the grill and indirect heat.

7. 

   Wait about 2 minutes, then slide the prongs of a broiler fork between the bars of the grill grate and slide them under the fish. Gently lift up a section of fish to check the cooking and look for the formation of grill marks.

8. When grill marks form, use the broiler fork to lift up a corner of the fillet, and slide a spatula under the fish.

9. Turn the fish over and cook the other side.

10. 

    Use the broiler fork to flake open a section of one fillet to check for doneness. If the interior of the fillet is no longer translucent, the fish is cooked.

11. Remove the fillets as soon as they're done.

Tips & Warnings

• Almost every species of commercially available fish can be grilled. Salmon and halibut grill especially well, whereas some species, like smaller flatfish and trout, are delicate and will require extra care.
• High heat is important to sear the fish instantly and keep it firm. Lower temperatures and slower cooking will dry the fish out and make handling it more difficult.
• The ideal size for grilled fish is the size of your spatula. Fish for grilling should be no thicker than an inch or so to allow for fast cooking.

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[dj928]

on 7/25/2009 How do you know if it's overcooked. Is "rubbery" but still tasty under or overcooked?

on 11/22/2005 I've been told that you don't have to turn the fish as long as the fish has the skin on one side. The skin will prevent it from burning.

on 11/22/2005 If applicable, always grill the side you will be presenting first. Example: Grill the side of the salmon without the skin first, then turnover (only once) and grill the skin side down. Doing it in this manner makes turning the fish easier without the problem of it falling apart. Also, use a spatula to turn.

on 11/22/2005 Sprinkle catfish filets with Creole seasoning, Italian dressing, or lemon pepper. Wrap each in aluminum foil, coat with olive oil, seal the seams. Place on medium-heat grill for 20-25 minutes. Serve with favorite side dishes. Makes 1
serving per wrap.

on 11/22/2005 I bought one of those metal wire baskets you put the fish in, which makes turning the fish over very easy - no worries about it falling apart when grilling.