4 Tips for Grilling Fish
Posted by Miranda Marquit on August 04, 2014 (0 Comments)
I love grilling fish. It’s best if I’ve caught it myself, of course, but I’ll take a wild-caught store-bought fish any day as well.
Unfortunately, the first few times I tried to grill fish, things got a little messy. This is because fish, when done, tends to flake. That means that it’s likely to fall through the grate when you try to remove it from the grill.
The good news is that you can learn from my fish-grilling mistakes. Over time, my husband and I figured out how to enjoy grilled fish, without all the mess. Here are our favorite methods:
1. Put foil on the grill
Before you fire up the grill, lay a large piece of aluminum foil across the top. Use double layers if you are concerned about tearing. This creates a surface that doesn’t allow the fish to fall through. Then, turn on the grill to heat it (and the foil surface) up.
Brush the fish meat with olive oil and sprinkle with desired spices. Pro tip: leave the skin on, without adding oil. You won’t need to flip the fish over, so don’t. When the fish is done, the skin will stick to the foil, and you can easily use a grill spatula to lift the meat away. Since the foil is intact, it’s easy to clean up. Just let it cool on the grill, and throw it (and the fish skin) away. No mess and no fuss.
2. Fish basket
You can buy special fish baskets meant for grilling. With this method, you simply put your skinned fish into the basket, seasoned with the spices of your choice. You don’t need to worry about flipping the fish, since you can just turn the basket. This is a simple way to enjoy your fish without it falling apart on the grill.
You can use a plank to grill your fish. Soak a wood plank for at least two hours before you grill. Lay the fish on the plank, and put the plank on the grill. With this method, there is no need to turn the fish. Using a plank adds a bit of a smoky flavor to your fish, and it can add a delicious quality to your meal.
I love the packet method, since it keeps your fish moist. Lay the fish on a double layer of foil. Season it as you wish. You can even add in veggies. I like to add asparagus and thinly-sliced lemon to my fish packets. Then, fold the foil loosely around the fish to make a packet. Make sure that it’s not tight against the fish; there needs to be room to effectively steam the fish. Set the packet on the grill. It should only take about 10 to 15 minutes for a salmon fillet.