In many parts of the world summer and grilling are as inseparable as fish and water. Most people prefer meat or sausages, maybe a few sliced aubergines or paprika on the side. And for a good reason – fish is delicious, but on the grill can be problematic. Here’s what you need to know if you want to be proud of the fish you grill. 

Choose the right fish

Some species of fish could turn you into a creationalist, so perfectly aligned for grilling they are. Those include the large pelagics that are irresistible not only for offshore, deep sea and heavy tackle fishing enthusiasts, but also for gourmets. 

Tuna is basically closer to meat than to fish in texture, and most chefs recommend treating it just as you would a nice steak of beef. Swordfish and other billfish are my favorite, especially when cut to steaks. I have never tried dolphinfish (a.k.a. mahi-mahi a.k.a dorado), but reliable sources tell that this lean, firm fish with a slightly sweet flavor is perfect for grilling.

In the areas where this fish is caught, many grill fans swear by red snapper, with its nutty flavor and a firm, moist texture. This fish is often grilled whole for maximum flavor. Salmon, whether in steaks or filets, is unbeatable, and of course there are the all-time favorite with all Mediterranean restaurants, the sea bream (gilt-headed or black) and the seabass. They usually come just in the right size for one person, and normally hold well together as a whole. 

But if the usual suspects aren’t an option, don’t fret – you can grill any fish species, no matter how delicate they are, with a few simple tricks. 

Wrap them up!

Wrapping is a great option for grilling fish. It helps to preserve the juices and flavors, it can enhance the effect of spices and herbs you surround the fish with, and most importantly – it keeps fish from falling apart. That means, you can grill even the most tender and delicate fish this way. 

Aluminum foil is the preferred wrapping material. Just don’t forget to oil or butter it well on the inside, to prevent it from sticking to the fish. You can also put fresh herbs, as well as sliced lemons or tomatoes, as a cushion between fish and foil. Bear in mind that foiled stuff will take a bit longer to get ready, as foil effectively reflects the heat. 

More creative wrapping materials include parchment paper, leaves, and slices of vegetables. My Italian-German friend has recently treated me to pieces of salmon filets sandwiched between paprika. That was a double win – not only did the fish borrow some of the paprika’s taste and aroma, but the paprika itself, soaked in salmon fat, was delicious in its own right. 

Use a grill basket

Grill baskets are wire or metal mesh containers designed to hold food securely while grilling. They come in various shapes and sizes, some with a handle for flipping and others with lids to keep the food in place. They are particularly useful for grilling fish, as well as  other small, delicate items or food that might otherwise slip through the grates.

Flat mesh baskets are true to the name: flat, with a mesh bottom and sides, sometimes featuring a lid that secures food in place. Fish grilling baskets are shaped specifically for fish, often with a curved design to hold whole fish securely. Flexible baskets have flexible, adjustable tops to accommodate different sizes of fish or filets.

Grilling fish in a basket is usually quite an intuitive thing. Just don’t forget to oil the basket with high-heat oil, season your fish as desired, place it in a single layer, ensuring that there’s space between pieces for even heat distribution, and be careful while taking the basket off the fire: it does get hot, you know. 

Plank grilling

Forget raclette and bratwurst, planked salmon is my first choice of any street food. And the best thing is, you can do it at home. As the name suggests, plank grilling involves cooking food directly on a wooden plank placed over the grill. The heat from the grill causes the plank to smolder, infusing the food with a rich, smoky flavor. Commonly used for fish, plank grilling can also be applied to meats, poultry, vegetables, and even cheese.

Take a plank of wood, of an aromatic kind like cedar, maple, cherry, apple, hickory or oak, making sure it’s of untreated, food-grade wood planks. Soak the plank in water for at least 1-2 hours to prevent it from catching fire and to help it smolder slowly. You can add flavor by soaking the plank in juices, wine, beer, or adding herbs and spices to the water.

Preheat your grill to medium heat. Set up a two-zone fire, with one side for direct heat and the other for indirect heat. Pre-heat the plank from both sides until it begins to smoke, fix seasoned fish to the plank, then move the plank to the indirect heat zone. Close the grill lid to trap the smoke, and grill until ready. Check occasionally to ensure the plank isn’t flaming. You want it to smolder, not burn. Have a spray bottle of water ready to douse any flames.

And now grill!

The overall process of grilling fish is not too different from grilling meat, but there are some tips that would make your grilled fish taste even better. 

• Leave the skin on

That would keep the fish intact and add flavor. It also makes flipping easier. When grilling the whole fish, don’t forget to make cuts through the skin. This prevents the skin from curling up and helps to crisp it up evenly. It also allows marinades or seasoning to penetrate better. Place the skin side down first.

• Oil the fish. 

To prevent sticking, you should put oil or butter not only on the grate (or basket, if you use one), but also on the fish itself. I’ve heard some pro chefs say that solid stuff like mayonnaise works best, but haven’t tried it myself. 

• Pre-season the grill

After cleaning and oiling the grill, sprinkle it with salt before placing the fish. This helps to create a non-stick surface and adds a subtle seasoning layer to the fish.

• Preheat the grill. 

The grill must be hot before you place the fish on it, and there should be enough heat to sear the fish.

• Don’t heat them too much. 

With a few exceptions such as the tuna, most fish species don’t do well under lots of direct heat. Especially for lager cuts, it’s best to start with direct heat to sear, then move to indirect heat to finish cooking without burning.

• Control the temperature. 

Fish cooks quickly. Personally, I’d rather overdo than underdo most species, especially fatty ones, but in any case it’s best to monitor the temperature closely.  Generally, fish is done when it reaches an internal temperature of 145°F (63°C). For tuna, aim for an internal temperature of 125°F (52°C).

• Flip just once 

The less you flip your fish, the better, so take your time and flip it only once. Use a wide spatula and be gentle to avoid breaking the fish.

• Oil again

After flipping a piece, cover it with a layer of oil or molten butter mixed with spices and herbs. To make it look real chic, use a bunch of aromatic herbs for the brush.

• Give them some rest 

Let the fish rest for a few minutes after removing it from the grill to allow the juices to redistribute. You may want to use

To grill some fish, first go and catch one! 

You know which fish tastes the best? Of course, the one you’ve caught yourself! So go and catch yourself some fish now. Yes, it may not be as easy as it sounds, especially if you’re on vacation in a new place, and have no experience of catching tunas and mahi-mahi. But that’s exactly what BaitYourHook.com is for! Mark the “You keep catch” window on the search panel (in the “Policies” category), find yourself a fishing trip with the most reputable charters and guides, and before you know it, you’ll be enjoying the best fish dishes in the world! 

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