Grilled fish is one of the first-rate ways to enjoy seafood. It’s wholesome, delicious, and handy. Whether you need a short and easy meal or a stylish and delicious banquet, fish fry can fulfill your cravings. But to cook fish may be intimidating.
How do you pick out the proper fish? How do you save it from sticking or falling off? Do you understand when it is done? There are too many questions that pop up in the head. Don’t fear, we have got you covered.
In this article, we bring to you some seafood cooking tips and tricks to buy and grill fish like a pro. You will learn how to pick out the exceptional fish for grilling, a way to prepare it, grill it and serve it. We will also tell you about a few different methods of casting, consisting of wraps or planks, so you can make the perfectly grilled fish at home!
Best Fish to Grill
Halibut is a white, meaty, and lean fish which can maintain its form nicely on the grill. It has a moderate and barely candy flavor that goes well with any sauce or seasoning. We grill our halibut fillets over high warmness for approximately 4 mins per side, then serve them with a lemon-butter sauce and fresh herbs.
Swordfish is a dense, moist, and steak-like fish that can be grilled like meat. It has a slightly smoky and savory flavor that can be complemented by marinades or rubs. We grill our swordfish steaks over medium-high heat for about 5 minutes per side, then serve them with a mango salsa and cilantro-lime rice.
Salmon is a fatty, oily, and flavorful fish that can be grilled with or without the skin. It has a rich and buttery taste that can be balanced by acidic or spicy sauces or glazes. We grill our salmon fillets over medium-high heat for about 6 minutes per side, then serve them with a honey-mustard sauce and roasted vegetables.
Tuna is a firm, meaty, and tuna-like fish that can be grilled rare or medium-rare. It has a mild and slightly nutty flavor that can be enhanced by sesame seeds or soy sauce. We grill our tuna steaks over high heat for about 2 minutes per side, then serve them with a wasabi-mayo sauce and seaweed salad.
Mahi-mahi is a flaky, tender, and tropical fish that can be grilled with or without the skin. It has a sweet and mild flavor that can be paired with fruity or citrusy sauces or salsas. We grill our mahi-mahi fillets over medium-high heat for about 4 minutes per side, then serve them with a pineapple-coconut sauce and coconut rice.
Snapper is a firm, moist, and versatile fish that can be grilled whole or in fillets. It has a mild and slightly nutty flavor that can be seasoned with herbs or spices. We grill our snapper whole over medium heat for about 10 minutes per side, then serve it with a garlic-herb butter and lemon wedges.
These are some of the best fish to grill that you can find at our restaurant, Red Crab Juicy Seafood. But you can also try other types of fish that are similar in texture and flavor, such as cod, haddock, grouper, or trout. Just make sure to follow the tips and techniques in our seafood recipes.
How to Grill Fish
Grilling fish for your seafood diet is not as hard as it may seem, as long as you follow some basic steps and avoid some common pitfalls. Here are some tips and techniques on how to grill fish successfully:
Clean the grill
Before you start grilling, make sure to clean the grill grates with a wire brush or a damp cloth. This will prevent the fish from sticking and ensure even cooking. You can also oil the grill grates lightly with a paper towel dipped in vegetable oil or cooking spray.
Choose the right temperature
Depending on the type and thickness of the fish, you may need to adjust the temperature of the grill. Generally, you want to use high heat for thin and delicate fish, such as tilapia or sole, and medium-high heat for thick and firm fish, such as halibut or swordfish. You can also use indirect heat for whole fish or large fillets, by placing them on a cooler part of the grill away from the flames.
Brush the fish with oil
To prevent the fish from drying out and sticking to the grill, you should brush it lightly with some oil or melted butter on both sides. You can also add some salt, pepper, and other seasonings of your choice. Avoid using too much marinade or sauce, as they can cause flare-ups and burn the fish.
Time it right
The cooking time of the fish depends on its size, shape, and thickness. As a general rule, you can use the 10-minute rule, which means that you should grill the fish for 10 minutes per inch of thickness, turning it halfway through. For example, a 1-inch thick fillet should be grilled for 5 minutes per side. However, this rule may vary depending on the type of fish and the temperature of the grill. You can also use a meat thermometer to check the internal temperature of the fish, which should reach 145°F or 63°C for doneness.
Flip it carefully
When flipping the fish, you should use a wide spatula or tongs and gently slide it under the fish. Avoid flipping it too often or too soon, as this can cause it to break apart or stick to the grill. You should also avoid moving or poking the fish while it is cooking, as this can release its juices and make it dry.
Grilling Fish in Foil Packets
- Cut four large pieces of heavy-duty aluminum foil, about 18 to 20 inches long. Spray them with non-stick cooking spray or brush them with some oil.
- Choose your fish and seasonings. You can use any fresh fish that you like, such as cod, halibut, salmon, or snapper. Season the fish with salt, pepper, and your favorite spices or herbs. You can also add some lemon slices, butter, wine, garlic, or shallots to enhance the flavor.
- Place the fish in the center of the foil. Add some vegetables if you like, such as cherry tomatoes, zucchini, bell peppers, or mushrooms. You can also add some fresh herbs, such as parsley, rosemary, or oregano.
- Fold the foil over the fish and vegetables and crimp the edges to seal the packets. Make sure there is some space inside the packets for steam to circulate.
- Grill the packets over medium heat for about 10 to 15 minutes, depending on the thickness of the fish. You can also bake them in a preheated oven at 400°F for the same amount of time.
Grilling Fish on a Plank
- Soak the plank in water for at least 2 hours before grilling. This will prevent the plank from catching fire and help it produce more smoke. You can also soak the plank in other liquids, such as wine, sake, or cider, for extra flavor.
- You can use any fresh fish that you like, such as salmon, tuna, mahi-mahi, or snapper1345. Season the fish with salt, pepper, and your favorite spices or herbs. You can also add some lemon slices, butter, wine, garlic, or shallots to enhance the flavor.
- Dry the plank and coat it with oil on one side. Place the fish on the oiled side of the plank with the skin side down. Place the plank on the grill over direct heat. Cover the grill and cook for about 10 to 15 minutes per inch of thickness, depending on the type and thickness of the fish. You can also move the plank to indirect heat (the cooler part of the grill) after 10 minutes for more even cooking.
- The fish is done when it is opaque and flakes easily with a fork. You can also use a meat thermometer to check the internal temperature of the fish, which should reach 145°F or 63°C. Carefully remove the plank from the grill with a pair of grilling mitts or tongs. Serve the fish on the plank or slide it off onto a platter with a spatula.
Frequently Asked Questions
Grilling fish is a healthy and delicious way to enjoy seafood. Grilling fish can help you reduce the fat and calories in your diet, as you don’t need to add much oil or butter to cook it.
There are a few things you can do to prevent the fish from sticking to the grill. First, you should clean the grill grates with a wire brush or a damp cloth before grilling. Second, you should oil the grill grates lightly with a paper towel dipped in vegetable oil or cooking spray. Third, you should brush the fish with some oil or melted butter on both sides before grilling.
There are a few ways to check for doneness when grilling fish. One way is to use a meat thermometer to measure the internal temperature of the fish, which should reach 145°F or 63°C for doneness. Another way is to look for signs such as flaky and opaque flesh that easily separates with a fork.
There are many sauces and seasonings that can enhance the flavor of grilled fish. Some examples are lemon-butter sauce, honey-mustard sauce, mango salsa, pineapple-coconut sauce, garlic-herb butter, lemon wedges, fresh herbs, salt, pepper, spices, marinades, rubs, glazes, and more.
Grilling fish is a great way to enjoy seafood in a healthy and delicious way. Whether you want a quick and simple meal or a fancy and flavorful feast, grilling fish can satisfy your cravings.
In this blog post, we have shared with you some tips and techniques on how to cook fish on grill like a pro. You have learned how to select the best fish for grilling, how to prepare it, how to grill it, and how to serve it. You have also discovered some alternative methods of grilling fish, such as using foil packets or planks. We hope you have found this post informative and helpful, and that you can now cook fish on grill at home like a pro!
For anyone looking for “seafood restaurant near me,” do not forget to visit Red Crab Juicy Seafood. We offer a variety of fresh and tasty seafood options, including grilled fish that is loved by all. To learn more of our seafood recipes and include it in your seafood diet keep following Red Crab Juicy Seafood Restaurant!
If you do not want to cook fish at home you can always visit us at your nearest Red Crab and we will bring to you some of the best seafood dishes in town! So come and join us at Red Crab Juicy Seafood today and experience the best seafood near you.