Grilling fish fillets skin#

While you wouldn’t steam your steak, steaming fish is a great option and one that helps to prevent the fish from drying out. If you’re grilling on an electric or gas grill, then make sure you soak the wood chips for half an hour before you place them directly on the cooking grate or in the smoker box.

You will need to soak the wood chips in water for half an hour before placing them directly over the charcoal in order to enhance the flavor of the fish. Using Wood Chipsĭid you know that fish is one of the best meats you can smoke? If you want to get a little adventurous with grilling your fish, then try adding some smoke using the best wood chips. Each time the lid is opened, you’ll have to add more cooking time to the meal. When you grill fish, make sure you do so with the lid down. Four to five minutes should be sufficient. The fish should also be given an adequate amount of time to rest, once it’s off the grill. This is a great indicator that the fish has been fully cooked. You should give the fish time to naturally release itself from the grate. When it’s time to flip your fish, avoid forcing the fish off the grill. This increases the chances of the fish breaking apart on the grill. Avoid flipping and turning it repeatedly. The fish should only be flipped one time during the grilling process. Make sure you stick with the same cooking rule that I mentioned earlier, allowing for eight minutes of grill time per inch of fish. The fish should rest for ten minutes, in order to bring it to room temperature before you add oil to each side of the fish and season it before you put it on the grate.

Grilling fish fillets skin#

You will make your way between the two areas using a side to side motion, so the layer of skin will remain on the grate and only the flesh is removed. When it’s time to remove the fish off the grill, you’ll use a spatula between the area where the flesh and skin meet. Of course, if the recipe calls for a shorter or longer cooking time, I recommend following those instructions closely. If your fish is one inch thick, make sure you grill each side of the fish for four minutes. If you don’t want to sear the fish, then place the fish skin side down on the grate.įor the grill time, you’ll want to allow the fish to cook for eight minutes per inch of fish.

Once it’s finished being grilled on that side the fish will release itself naturally from the cooking surface. Make sure you oil the flesh side of the fish, placing it flesh side down if you want to sear the flesh side and grill the fish based on the recipe’s cooking instructions. This ensures a smoother cooking process by eliminating the possibility of the fish sticking to the grate. If you’re grilling fish with the skin on, allow the fish to sit for ten minutes, in order to bring it to room temperature before you oil and season it before you put it on the grate. Even though fish is very lean, it will naturally release itself from the cooking grate when it is finished cooking if the grill was preheated correctly. The brush will remove any debris that’s still stuck to the cooking surface from the last time you grilled. The temperature will ultimately depend on the recipe, but often the temperature will range from four hundred to four hundred and fifty degrees.Īfter preheating the grill, the last thing you need to do is clean the grates using a stainless steel brush. The temperature should be at a medium to high heat, whether the skin is on or off. When it comes to grilling fish, another constant involves the temperature. If the grill is preheated properly, the fish will easily come off the grill once it’s cooked. Last of all, preheating will also prevent the fish from sticking to the grill, which is a common beginner’s mistake. When you preheat the grill, it will also speed up the cooking time for the fish, which means a reduced chance of it drying out. This gives the fish grill marks that can add a nice flavor to the fish when done correctly. This will bring the grill temperature up to a temperature that helps with caramelizing the fish. If you have all the right grilling tools including a BBQ apron, seasonings, rubs, and of course, your grill, the first step is preparing the grill, which means firing it up and preheating the grill on high.

Grilling up fish is a lot harder than cooking a steak on a charcoal grill, because fish tends to easily stick to the grate and/or fall apart.