Grilling is one of our favorite ways to prepare fish! Whether you are grilling fresh or frozen fish, there are many recipes that can be adapted into your grill season.
Having a few basic tips will make sure your grilled fish is perfect every time! In this article, we will go over some easy tricks for cooking the most delicious grilled trout or other fish.
We will also talk about how to cook the best crispy skin salmon or flaky white fish like cod or halibut. So let’s get started!
Disclaimer: The content in this article should not be used as medical advice or intended to diagnose or treat any disease or condition. There are several different types of fish that need careful preparation due to possible health concerns.
Grilled Fish Tips For Everyone
Now that you have an understanding of what types of fish are good to eat and how to prepare them, here are some more general tips. These tips apply to all types of cooked fish!
Never dry-grind meat at home
This includes grinding beef, pork, chicken, and seafood. When you do this, the oils evaporate, leaving you with lean ground meat that may taste bland and flavorless. Make the most out of the nutrients in these foods by either buying it already pre-cooked or bake or broil it until done naturally.
When baking or broiling, use lower temperatures so those leftover minerals don’t burn away.
Brush the fish with oil
After washing your grill, you will need to brush some kind of olive or vegetable oil onto the surface. This helps create an initial crust or grill taste for the fish.
You can use either melted butter or olive oil as the coating source. It does not matter which one you choose, but make sure it is stable enough to coat the grill!
Once the oil has been applied, spread it around using a soft paper towel. You do not have to be too meticulous about this step since there are only plate-sized spaces where the meat will sit.
Put the fish on the grill
When grilling any kind of meat, the first order of business is to have it cook properly! For freshfish like salmon or trout, this means making sure that it is cooked all the way through and has some color.
For thicker white-meat fishes like bass or halibut, make sure to give it time to get crispy and browned around the edges. This will contribute to its flavor and texture.
When cooking thin fillets of fish like flounder or cod, use a medium heat source and a gentle fry position. Make sure your grill marks are nice and golden and the flesh is fully warmed and flaking off the bone.
This article contains some helpful tips for how to grill fish using the most efficient method. Let us look at some pictures and see what we can learn.
Thin Fillets: http://amzn.to/2j5lG7v
Cook the fish until it flakes
When cooking any kind of meat or seafood on the grill, how well it cooks depends mostly on two things: how hot your grill is and what temperature the internal temperature of the food is when you take it off the grill.
The hotter the grill, the faster the meat will cook so make sure to check that out! But unfortunately, some people burn their food due to poor grill maintenance or lower quality grills.
Serve with your favorite salad or crusty bread
Grilling fish is one of our favorite ways to eat it. When done right, there are no wrongs when it comes to grilled fish!
Most people begin grilling fish by either broiling it or pan-frying it. Both work well, but not everyone has access to those settings so we will talk about another way to grill fish here.
The classic way to cook most types of fish is by creating an oven style setting on a grill. This method works because you let the heat from the grill help dry out the protein in the fish as well as cook it. The trick is knowing which temperature to use and how to tell if it is cooked correctly!
Many recommend using a medium flame (225°F – 250°F) for almost every type of meat except flaky white-fish like trout and snapper. These thin fillets can burn easily, so keep an eye on them to make sure they are cooking all the way through.
Tips for cooking fish on a George Foreman Grill
When it comes to grilling, there are two main types of cookers: direct heat and indirect heat. Direct heat means you directly place the grill pan in the fire area and cook according to your preferred timing or temperature.
Indirect heat means using burnable material to create an environment that is not as hot. This includes using grilled vegetables like zucchini or mushrooms as coverings for the meat. The mushroom layer helps keep the food warm while also creating more flavor- so win/win!
When baking or broiling, indirect heat is better than direct because the oven already has built-in circulation and air flow, which help regulate temperatures. That’s why most recipes call for indirect bake, roast, or broil methods.
With fish, however, this isn’t always the case. Because they don’t really brown too much, lots of dry heat can make the flesh very raw. Or if the cooked side gets overcooked, the texture will be tough and gross!
That’s why when roasting fish, we usually combine both direct and indirect heating. You start with direct high heat until the skin crisps and chars slightly, which adds some flavor. Then once the interior is fully cooked, you move the whole thing into the cooler burner to finish up.
So how do you know if your fish is done? Most good restaurants have trained their staff on what to look for when checking internal temps.
Use high heat
When grilling fish, you want to make sure that it does not stick or burn on the grill. This will prevent it from cooking properly and potentially causing health issues due to bad chemicals being burned into the flesh.
One of the things that can contribute to burnt skin is low temperature grilled meat. Therefore, when baking or broiling your fish, we recommend using a higher temperature so that the pork doesn’t cook too quickly and therefore preserve some of the healthy oils.
By keeping an eye on the grill, as well as the cooked fish, we were able to get great grill marks and crispy outside layers!
Another tip is to use a piece of parchment paper under the fish to help keep it flake free during the eating process. If the fish sticks to the plate, just rip off a chunk of the parchment and eat it along with the fish.
Use a grill pan
When grilling fish, there are two main types of cookers you can use. One is either an oven-based grill or a grill pan that works in conjunction with your stove. Both have their advantages!
Oven-grilled dishes usually require a fork to remove the finished product. This could be tricky if the meat still needs picking apart. If the meat is very thin like salmon, it may even tear instead of being able to be pried away.
Grill pans allow you to pull the cooked piece off easily without needing anything extra. Because they are designed to hold heat better than an open flame, grill pans will always result in more crispier, browner grilled flavor.
Since most people already have a grill, using a grill pan is the best way to go when cooking fish! There are many brands of grill pans out there, so do some research before buying one.
Know your fish!
When it comes to grilled fish, there are two main types of fish you can choose- white meat or dark meat. White meat fishes include cod, halibut, flounder, and turbot. These are great in flavor, but they do not taste like much of anything.
People often refer to them as “white food” because of that. The reason most people enjoy white meat fish is because none of it tastes very well on its own. A lot of recipes call for cooking the fish with other ingredients, which was why we needed to know how to cook salmon here!
Dark meat fishes contain more iron, which may help give your skin a healthy tone and keep you feeling strong. Some common dark meat fishes are tuna, swordfish, and marlin. They all have quite an odor, which some people dislike.
However, this does not mean these foods are bad to try! Many people love their distinct smell and/or flavor.