Grilling fish is one of the most versatile ways to prepare it. There are many types of fish that can be grilled, and there are several length recommendations for each type. Different people like different temperatures and timing for each kind of fish!
In this article we will discuss the best grill recipes using trout as the main ingredient. When baking or grilling fresh fish at your house, there are two important things to remember. First, make sure you use a good source of iron. Second, stay within recommended time frames to ensure safe cooking!
This article will talk about how to bake trout at home, but if you want more tips on how to cook whole cooked-at-the-market fish, check out our article: Tips To Cook The Best Oven Baked Trout.
Coat with oil
When cooking fish, how long you cook it depends mostly on what kind of fish you are baking or broiling and whether or not it has been cooked before. Thin fillets like trout can be done much faster than thicker pieces such as salmon or sea bass.
People seem to have their own tricks for different types of fish. Some people say that most any firm-flesh freshwater fish can be grilled just like chicken. Others suggest boiling the fish first to make it more tender.
For both of these tips, see our article: Tips for Grilling Time.
Put on the grill
When fish is no longer opaque when pressed down, it’s cooked enough. Make sure you check this before pulling it off the grill! The best way to determine if your fish is done is by using an instant-read meat thermometer to verify that it has fully heated through.
If it is white and flaky with light brown crispy edges, it is definitely good! If not then turn up the heat or cook it for another couple of minutes until it is.
Remember, never take your fish out once it has started to smoke – that would make it taste burnt.
Check for doneness
The best way to check if your fish is done is to use an instant-read thermometer to measure its internal temperature. Insert the end of the probe into the thickest part of the fish, making sure to hit bone when possible!
Just like with meat, there are different temperatures at which fish can be cooked. Depending on the size of the fish you cook, it may take anywhere from five minutes to twenty minutes per one inch (2cm) of thickness.
Thicker fish will take longer to cook than thinner ones. That’s because thicker pieces of fish contain more water, so they take longer to heat up.
Know the time and temperature to cook fish
When cooking most seafood, how long you grill or fry it for depends mostly on what kind of fish you are boiling or frying!
For example, flounder needs less time than your average piece of fish like salmon, perch, or cod. This is because it cooks more quickly due to its density. Flank steak requires longer cooking times than chicken breast, for instance.
Knowing when to stick and poke meat can save you money as well as ensure that your food does not taste raw. The best way to know this is by looking at the thickness of the meat and how cooked it looks. If it is thin and light brown in color, it is probably ready!
General tips: remember that thinner pieces of fish will take closer to the same amount of time as the rest of the recipe! That way, they do not overcook and become dry or crunchy.
Know the difference between “ready” and “just about ready”
When fish is totally cooked through, it can be considered “ready” or “cooked to perfection.” But how long you grill each piece of fish depends on what kind of fish you are cooking!
If your recipe calls for grilled flounder, for example, then only need to make sure that the fillets come together as one piece and that they cook all the way through. Because there is no bone in flounders, it does not matter if some parts are slightly raw since they will eventually toast during eating.
For types of fish with bones, like salmon or whitefish, grilling times should be adjusted according to the temperature of the meat. The bone will continue to roast longer than the flesh, so have both set aside until they are the same color.
“Ready” means the fish is cooked through
When baking or broiling your fish, how long you have to wait for it to get “ready” depends mostly on the thickness of the meat. With thinner pieces like trout or flounder, cook them slightly longer because they will finish cooking as it rests. Frying foods usually take much shorter times than other methods, so if your goal is to taste the raw flavor of the fish, fry then!
Thicker whitefish like halibut and tuna require less time to be fully cooked due to their denser nature. The internal temperature should reach at least 145°F (63°C) in order to be considered done. Make sure to check for doneness frequently as each type of fish comes with its own timing guidelines.
And once it is ready, let it rest for at least three minutes before serving to allow all of the moisture to drain away.
“Just about ready” means there’s still a little more cooking
When fish is “just about done,” it can easily be checked by poking it with your finger. If it flakes very slowly, then you know it needs some more time to cook through.
The interior of most fresh fish steaks will remain opaque (not translucent) until just before it turns gray or white. This is because they contain an internal structure called collagen that breaks down as the flesh cooks.
When it does break down, it produces gelatin, which helps preserve shape and retain moisture.
Sadly, this also includes flaking away when cutting into the fish! The trick is to make sure the fish is cooked all the way through first, so it won’t dry out and lose its flavor and texture.
Keep an eye on it
When fish is cooked through, usually when it starts sticking to the grill or frying pan slightly loose, then it’s done!
Usually, we recommend keeping the skin on your fish until very close to the end of cooking time because they both cook at different rates depending on what kind of fish you are baking or grilling.
But how long do you really need to keep that extra crispy skin? We know that some people like them more than others, so let us be clear – if you prefer lighter, fluffier skins, then don’t eat those fishes with crispier ones!
We always advise eating raw foods only for informed health reasons, but for most people, there is no reason to avoid consuming grilled fish products due to its nutritional value.
Thicker, heavier oils in the skin will likely contain unhealthy fats such as cholesterol, so unless you have a deep-seated phobia of meat or fat, we wouldn’t worry too much about them.