Grilling Tips for Fish
 

Two Rules for Perfect Fish
Cooking PERFECT fish on the grill is easy when you follow two basic rules. 1: Always purchase fresh fish and 2: Never overcook fish.

In the store or at the market, how can you tell when fish is fresh? Look for three things. The flesh of the fish should be firm to the touch. The eyes of the fish should be bright and clear. The fish should not smell fishy.

Fish is done to perfection when it first starts to flake away from the bone. To avoid overcooking, cook fish on each side quickly (2-3 minutes) at high temperatures, then finish the fish "off the heat" on the edges of the grill where temperatures are lower.

Grilling Boats Keep Fish Moist
For oily or fatty fish such as catfish and salmon, I like to use a hand made salmon boat. A piece of aluminum that is literally shaped by placing your hand down on it and fashioning a boat to hold a whole fish with the spine up and the skin flared over vegetables and seasonings. The fish stays tender, will not stick to the grill and absorbs a suitable amount of smoke seasoning from wood chips added to the coals.

Indirect Method Reduces Over Cooking
To prepare a fast cooking cut such as Ahi tuna steaks (that require a quick sear on both sides) "bare" on the grill grate without it sticking and falling apart, simply start your grill using the indirect cooking style. Coals are pushed to one side beneath the grill. The cooler side is coated with butter or high temperature cooking spray. Cook your fish cuts on this side allowing for the quick and easy removal of the fish when done.

Grab an Old Plate and Grill With It...
An odd oven proof plate provides a great surface to cook whole fish. When your objective is to absorb great smoke flavoring and keep the meat tender, try cooking your fish on a ceramic plate (the dish should be safe for use in the oven). Be sure you're willing to sacrifice this plate to your grill. Prolonged use will discolor the plate, and eventually will not wash off.

Grill Fish on a Bed of Onions or Tomatos for a Great Sauce and Tender Fish
Grilled fish can be cooked slower when protected by a bed of onions, peeled romas (or a combination of both) with a few tablespoons of Court-Bouillon either added to the plate or the aluminum boat or basted on top of the fish while cooking. Either way the cooked vegetables and the sauce they create are perfect when reserved and served on top or around your finished piece of fish.

 

See you outdoors. Happy Q-ing.

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