Grilling fish is an art that requires not only skill but also the right knowledge. A perfectly grilled fish is juicy, tender, and full of flavor – a true delight for the senses. In this blog post, we dive into the world of fish grilling and share the best tips and tricks to make grilled fish an unforgettable culinary experience.
Which fish is best suited for grilling?
Grilling fish on the gas grill
Grilling fish on the charcoal grill
Grilling fish in aluminum foil
How do I determine the right doneness?
What to do with the fish bones
Grilling fish: How to do it without sticking to the grill
- Dry the fish well before grilling: Moisture is one of the main reasons fish sticks to the Grilling Grate. Before placing the fish on the grill, pat it dry with kitchen paper. This helps dry the surface of the fish and reduces sticking.
- Brush with vegetable oil (rapeseed, sunflower, or olive) before grilling: A thin layer of vegetable oil on the surface of the fish can help prevent it from sticking to the Grilling Grate. It’s best to use a neutral oil like rapeseed, sunflower, or olive oil. Lightly brush the fish with oil before grilling to create a protective layer.
- Place the fish on a preheated Grilling Grate: Make sure the Grilling Grate is well preheated before you put the fish on it. A hot grate helps form a nice crust on the fish and prevents it from sticking.
- Move the fish back and forth frequently on the grate during the first 5 minutes: When you first place the fish on the hot Grilling Grate, move it back and forth frequently during the first few minutes. This helps prevent the fish from sticking to the grate. After a few minutes, a crust forms that further reduces sticking.
- Alternatively: don’t place directly on the Grilling Grate, use a grill basket or Griddle Plate: If you’re still worried about the fish sticking to the Grilling Grate, you can also use a grill basket or Griddle Plate. These provide a flat, non-stick surface where the fish can be grilled evenly without sticking to the grate.
Which fish is best suited for grilling?
Choosing the right fish is crucial for successful grilling. Not every fish is equally suitable for the grill. Here you’ll learn which fish are best for grilling and how to prepare them.
Grilling fish with firm and fatty flesh is the easiest.
Fish with firm and fatty flesh are ideal for grilling because they don’t fall apart easily and stay juicy. These include salmon, trout, herring, and tuna. It’s especially recommended to place these fish skin-side down on the grill. The skin protects the flesh from direct heat and adds extra flavor to the fish.
Better not to grill lean fish directly.
Lean fish like cod, carp, pike-perch, and plaice tend to dry out and fall apart easily when grilled directly. A better alternative is to cook these fish in a Dutch Oven. In a Dutch Oven, they can be gently cooked and stay nice and juicy.
To help you choose the right fish and prepare it, here’s a table with some popular fish varieties, recommended grilling methods, suitable seasonings, grilling times, and core temperatures:
|
Fish |
Grilling method |
Seasoning |
Grilling time |
Core temperature |
|
Trout |
Roast whole |
Olive oil, salt, lemon |
approx. 10 min per side |
65 degrees |
|
Salmon fillet |
Grill skin-side down |
Salt, pepper, herbs |
approx. 6-8 min |
54-60 degrees (depending on doneness) |
|
Gilthead bream |
Grill whole |
Olive oil, herbs, lemon |
approx. 15-20 min |
60-65 degrees |
|
Tuna steak |
Grill directly |
Sea salt, pepper |
approx. 3 min per side |
45-50 degrees (medium rare) |
|
Shrimp |
Skewer |
Olive oil, garlic, herbs |
approx. 2-3 min per side |
70 degrees |
|
Pike-perch fillet |
Grill in aluminum foil packet |
Butter, white wine, dill |
approx. 10-12 min |
62 degrees |
|
Cod fillet |
Grill skin-side down |
Salt, pepper, lemon |
approx. 5-6 min per side |
60 degrees |
|
Mackerel |
Grill whole |
Olive oil, salt, pepper |
approx. 10-12 min per side |
65 degrees |
|
Turbot fillet |
Grill in aluminum foil packet |
Butter, white wine, capers |
approx. 8-10 min |
62 degrees |
|
Salmon trout |
Roast whole |
Olive oil, dill, lemon |
approx. 8-10 min per side |
65 degrees |
|
Redfish fillet |
Grill skin-side down |
Salt, pepper, herbs de Provence |
approx. 4-5 min per side |
60 degrees |
|
Hake fillet |
Grill in aluminum foil packet |
Butter, white wine, tomatoes |
approx. 12-14 min |
62 degrees |
Grilling fish on the gas grill
The gas grill offers a convenient and efficient way to grill fish, but it requires a few specific techniques to achieve the best results. In this chapter, we’ll cover how to perfectly prepare fish on the gas grill.
Position rather at the outer edge of the grilling surface:
Fish is more sensitive to direct heat than meat, so it’s advisable to place it at the outer edge of the grill surface. This prevents the fish from drying out or burning too quickly. By placing it in an indirect heat zone, it cooks evenly without becoming too dry.
Flip carefully with a spatula or grill spatula (do not use tongs):
When flipping fish on the gas grill, be careful to avoid breaking or sticking. Use a spatula or grill spatula instead of tongs, as these reduce the risk of the fish breaking. A good grill spatula with a thin and flexible blade makes flipping and lifting the fish easier.
Set a low temperature between 100 and 175 degrees:
For grilling fish on a gas grill, a low to medium temperature of 100 to 175 degrees Celsius is ideal. This allows for slow and gentle cooking, keeping the fish juicy and tender. The exact temperature depends on the thickness of the fish and the desired doneness.
Grilling fish on the charcoal grill
Grilling fish on a charcoal grill gives it a delicious smoky flavor and wonderful texture. Here are some important tips to ensure your fish is grilled perfectly.
Position the grate further above the coals than for meat:
Fish needs gentler heat than meat when grilling on a charcoal grill. Position the grate further above the coals to avoid excessive heat. This also helps prevent the fish from burning quickly and gives it enough time to cook evenly.
Grill basket recommended:
To prevent the fish from falling through the grates or sticking, using a grill basket is recommended. A grill basket provides a secure and stable surface for the fish and makes flipping it during grilling easy. Make sure the grill basket is large enough to hold the fish without overlapping so it cooks evenly.
Even gentler: Smoking in the smoker:
If you want to prepare your fish even more gently and with more flavor, smoking it in a smoker is an excellent option. Smoking gives the fish an intense smoky aroma and keeps it especially juicy. It's best to use wood chips or pellets that match your desired flavor, such as beech, cherry, or hickory.
Grilling fish in aluminum foil
Grilling fish in aluminum foil is a popular method to keep fish juicy and protect it from drying out. Here are some tips on how to grill fish perfectly in aluminum foil.
Lean fish that easily fall apart can be grilled in aluminum foil or tray:
Lean fish like cod, plaice, or pike-perch, which can easily fall apart, are especially suitable for grilling in aluminum foil or an aluminum tray. This method helps protect the fish from direct heat while keeping it juicy.
Alternative and more eco-friendly: banana leaves:
A more environmentally friendly alternative to aluminum foil is banana leaves. They are available in some stores and give the fish a wonderful aroma while grilling. Banana leaves are flexible and can be easily wrapped around the fish to protect it and retain moisture.
Better to grill fish fillets with aluminum tray or foil:
When grilling fish fillets, it is advisable to use an aluminum tray or foil to prevent them from falling apart and through the Grilling Grate. This also makes flipping easier and prevents the fish from sticking to the grill.
Avoid salt and aluminum contact, so salt afterwards:
Avoid direct contact between salt and aluminum, as this can cause unwanted chemical reactions. Therefore, salt the fish only after grilling.
Eco-friendly and salt-tolerant: cast iron cookware:
An eco-friendly and salt-tolerant alternative to aluminum foil is cast iron cookware. Cast iron retains heat well and is excellent for grilling fish. It can also be used directly on the grill and handles salt well.
The right doneness for grilled fish
Determining the right doneness for grilled fish is crucial to get a juicy and delicious result. Here are some tips on how to find the right doneness for different types of fish.
Varies by type of fish:
The doneness varies depending on the type of fish. Fatty fish like salmon or mackerel require less cooking time than leaner fish like cod or pike-perch. It is important to consider the characteristics of each fish to achieve the perfect doneness.
Generally lower doneness point and more heat-sensitive than meat:
Fish is more sensitive to heat than meat and should therefore be cooked at a lower temperature. The doneness point is usually between 55 and 65 degrees Celsius, depending on the type of fish and the desired level of doneness.
Measure core temperature with a grill thermometer:
The most accurate way to determine doneness is to use a grill thermometer. Place the thermometer in the thickest part of the fish and make sure the core temperature reaches the recommended value, as shown in the table above.
Without a thermometer: Determine doneness by feel:
If you don’t have a grill thermometer, you can also determine doneness by the feel of the meat. The fish should give slightly under light pressure and feel juicy. Excessive firmness indicates the fish is overcooked.
Fin test:
Another method to determine doneness is the fin test. When you think the fish is done, gently pull on the dorsal fin. If it comes off easily, the fish is ready.
Handling fish bones
Handling fish bones is an important step when grilling fish to ensure a pleasant eating experience. Here are some tips on how to deal with fish bones.
After grilling whole, the fish is filleted:
After grilling the fish whole, it’s common to fillet it to remove the bones and serve the meat. When filleting, the bones should be carefully removed to ensure easy and safe eating.
Run your fingers over the fillets to detect the bones:
Before serving the fish fillets, gently run your fingers over them. You’ll be able to feel the bones easily. Use a bone tweezer or tweezers to carefully remove the bones so the meal is pleasant and safe.
When grilling fish fillets, the bones can be removed beforehand:
When grilling fish fillets, it’s often easier to remove the bones before grilling. This not only makes eating easier but also reduces the risk of bones getting stuck in the food and causing discomfort.
Grilling isn’t just for meat lovers – fish can be prepared perfectly too! Discover our other articles and find even more tips for grilling fish and other treats:
Christmas by the open fire: Festive recipes for Dutch Oven & Co.
Winter grilling: Tips and recipes
The best grill recipes: From savory to sweet
Grilling steak - How to achieve the perfect steak from the grill
