The best fish for grilling are meaty, thicker steaks or fillets like salmon, halibut, tuna or Mahi Mahi.
Fish that is ¾ inch thick or more can be placed directly on the grill.
Anything thinner than that should be placed on aluminum foil with holes poked in it, or on a specially designed fish rack or basket.
Skin less fillets are best done on perforated aluminum foil.
If your fish comes with skin on, leave it on until cooked.
It helps hold it together and it will come off easier when it's done cooking.
If grilling whole fish leave the head and tail on, it helps seal in the juices.
Don't try using frozen fish.
It is too hard to time.
TO Grill FISH Start coals about 30 minutes before cooking.
You want the grill hot before you start.
If using a gas grill, pre heat it to a moderately high heat.
To determine the temperature of the coals place you hand palm down over the fire at the height the fish will be cooked.
Keep it there until it is uncomfortable.
If you can keep it there 2 seconds, the fire is hot 3 seconds, the fire is moderate hot 4 seconds, the fire is moderate 5 seconds, the fire is low When the grill is hot, clean the grates with a wire grill brush.
The grill is easier to clean when the grates are hot.
With a pair of tongs dip a piece of paper towel in vegetable or olive oil and coat the cleaned grates.
Rinse the fish under cold water and pat it dry with a paper towel.
Baste both sides of the fish with vegetable or olive oil and add seasonings.
I just use salt and pepper.
If you are using aluminum foil or a fish basket coat it with oil before putting the fish on the grill.
Just oil the sides that will be touching the fish.
Place the fish on the grill and start timing.
Cook the fish for 10 minutes for every inch of thickness measured at the thickest part.
If the fish is less than ½ inch thick you shouldn't have to turn it over.
If the fish is ¼ inch thick cook it for 2 ½ minutes...
don't flip over 1/2 inch thick cook it for 5 minutes...
don't flip over 3/4 inch thick cook it for 7 ½ minutes...
turn it over after 4 minutes 1 inch thick cook it for 10 minutes...
turn it over after 6 minutes You can baste the fish with oil during cooking to help retain moisture Cooking time for grilling is only an approximation.
Varying weather conditions can change the time quite a bit.
Check the fish with a fork.
If the fish is done it will flake easily and the meat will be opaque, not translucent.
The best way to check is with a meat thermometer.
Fish is done at 145 degrees.
Don't let it get over done.
It will dry out.
When you take the fish off the grill make sure you use a clean plate, not one that was used for the raw fish.
Fish that is ¾ inch thick or more can be placed directly on the grill.
Anything thinner than that should be placed on aluminum foil with holes poked in it, or on a specially designed fish rack or basket.
Skin less fillets are best done on perforated aluminum foil.
If your fish comes with skin on, leave it on until cooked.
It helps hold it together and it will come off easier when it's done cooking.
If grilling whole fish leave the head and tail on, it helps seal in the juices.
Don't try using frozen fish.
It is too hard to time.
TO Grill FISH Start coals about 30 minutes before cooking.
You want the grill hot before you start.
If using a gas grill, pre heat it to a moderately high heat.
To determine the temperature of the coals place you hand palm down over the fire at the height the fish will be cooked.
Keep it there until it is uncomfortable.
If you can keep it there 2 seconds, the fire is hot 3 seconds, the fire is moderate hot 4 seconds, the fire is moderate 5 seconds, the fire is low When the grill is hot, clean the grates with a wire grill brush.
The grill is easier to clean when the grates are hot.
With a pair of tongs dip a piece of paper towel in vegetable or olive oil and coat the cleaned grates.
Rinse the fish under cold water and pat it dry with a paper towel.
Baste both sides of the fish with vegetable or olive oil and add seasonings.
I just use salt and pepper.
If you are using aluminum foil or a fish basket coat it with oil before putting the fish on the grill.
Just oil the sides that will be touching the fish.
Place the fish on the grill and start timing.
Cook the fish for 10 minutes for every inch of thickness measured at the thickest part.
If the fish is less than ½ inch thick you shouldn't have to turn it over.
If the fish is ¼ inch thick cook it for 2 ½ minutes...
don't flip over 1/2 inch thick cook it for 5 minutes...
don't flip over 3/4 inch thick cook it for 7 ½ minutes...
turn it over after 4 minutes 1 inch thick cook it for 10 minutes...
turn it over after 6 minutes You can baste the fish with oil during cooking to help retain moisture Cooking time for grilling is only an approximation.
Varying weather conditions can change the time quite a bit.
Check the fish with a fork.
If the fish is done it will flake easily and the meat will be opaque, not translucent.
The best way to check is with a meat thermometer.
Fish is done at 145 degrees.
Don't let it get over done.
It will dry out.
When you take the fish off the grill make sure you use a clean plate, not one that was used for the raw fish.