Grilling Fish on BBQ: How to Cook

Grilling fish on a BBQ can be a delicious and rewarding experience, but it requires the right technique and preparation. Whether you’re cooking whole fish or fillets, knowing which type of fish to choose, how to prepare it, and mastering the grilling process are essential. This guide will walk you through selecting the best fish, setting up your BBQ, and applying the perfect grilling methods to achieve mouthwatering results. Ready to impress your guests with perfectly grilled fish? Let’s dive in.

Choosing the Right Fish for Grilling

When it comes to grilling fish, choosing the right type is crucial for achieving the best results. Different fish offer distinct textures and flavors, so knowing which ones are most suitable for the BBQ can make a big difference in your grilling experience. Here’s a breakdown of the best fish for grilling:

Best Fish for Grilling

Dorade

A popular Mediterranean fish, dorade has a mild flavor and firm flesh, making it perfect for grilling. Its skin crisps up nicely, giving it a delicious texture.

Branzino

Known for its delicate flavor and tender meat, branzino is often grilled whole. It’s a great choice if you’re looking for a light, flavorful fish that holds up well on the grill.

Catfish

This southern favorite is known for its slightly sweet, mild flavor. Catfish fillets are a fantastic option for grilling, as they hold their shape well and cook evenly.

Trout

With a mild, slightly nutty flavor, trout is perfect for grilling. It’s often grilled whole, and its tender meat makes it easy to enjoy straight from the BBQ.

Tilapia

A mild, versatile fish, tilapia is excellent for grilling. Its flaky texture pairs well with a variety of seasonings and marinades, making it a great option for beginners.

Mahi Mahi

This firm, meaty fish is perfect for grilling. Its slightly sweet flavor pairs well with tropical marinades, making it a favorite choice for BBQs.

Tuna

Tuna steaks are thick and hearty, making them an ideal choice for grilling. Their firm texture allows them to be grilled to a perfect medium-rare, preserving their flavor and moisture.

Salmon

Rich and flavorful, salmon is a grilling favorite. Its natural oils keep it moist, making it forgiving on the grill. Salmon fillets or steaks are easy to cook and pair well with a variety of spices and marinades.

Cod

This white fish has a mild flavor and firm texture, making it perfect for grilling. It holds up well on the BBQ and is often used in fish tacos or served with a variety of sides.

Considerations for Choosing Fish

Firmness

Firm fish like tuna and mahi mahi are best for grilling because they hold together on the grill. Softer fish like flounder or sole are better suited for pan-searing or baking.

Flavor Profile

Mild fish like tilapia and cod allow marinades and seasonings to shine, while stronger-flavored fish like tuna and salmon require less seasoning to stand out.

Whole vs. Fillets

Whole fish, such as dorade or branzino, offer a richer flavor and can be grilled with minimal fuss. Fillets like cod or catfish are easier to handle and cook more quickly.

Preparing Your Fish for the Grill

Preparing your fish properly is crucial to achieving the perfect BBQ experience. Here’s how to ensure your fish is ready for grilling:

How to Clean and Prep Fish

Before placing your fish on the grill, proper cleaning and preparation are essential:

• Scaling: If using whole fish, start by scaling the fish. Use a fish scaler or the back of a knife to remove the scales. Rinse the fish under cold water afterward to remove any remaining scales.
• Gut the Fish: If the fish hasn’t been gutted yet, make a small incision along the belly and remove the internal organs. Clean out the cavity thoroughly and rinse the fish to ensure it’s ready for grilling.
• Rinse and Pat Dry: After cleaning, give your fish a gentle rinse under cold water. Pat it dry with paper towels. This step helps achieve a crispy exterior while grilling.
• Score the Fish (Optional): For whole fish, scoring the flesh in a few places can help it cook more evenly and allow marinades or seasonings to penetrate deeper.
• Remove Fins (Optional): While not necessary, you can remove the fins to make handling easier, especially when grilling whole fish.

Setting Up Your BBQ for Fish

Grilling fish on a BBQ requires a bit of preparation to ensure you achieve the best results. One of the most important steps is setting up your grill correctly. For fish, the two-zone grilling technique is ideal. This setup allows you to control the cooking process better and prevents the fish from sticking or burning.

What is Two-Zone Grilling?

Two-zone grilling means creating two areas on your grill: a hot zone for searing and a cooler zone for cooking through. The hot zone is where you place the fish to get a nice sear and crisp exterior. The cooler zone is for gentle cooking, ensuring the fish cooks evenly without burning. This setup works particularly well for whole fish or thicker fillets.

How to Set Up Two Zones

Charcoal Grill:

• Pile the coals on one side of the grill to create the hot zone. Leave the other side without coals to create the cooler zone.
• If using a gas grill, turn on one or two burners to high heat for the hot zone, and leave one side off or set to low heat for the cooler zone.

Preheat the Grill:

• Before placing your fish on the grill, preheat it for 10-15 minutes. The grill should be very hot when you begin cooking.
• For charcoal grills, the coals should be glowing red and producing heat. For gas grills, the temperature should be around 400-450°F (204-232°C).

Clean the Grill Grates:

• Brush the grates with a wire brush to remove any old residue. This prevents the fish from sticking to the grill and ensures a clean cooking surface.

Oil the Grates:

• Lightly oil the grill grates using a paper towel dipped in vegetable oil or a non-stick spray. This creates a barrier that helps prevent sticking.

Grilling Fish with the Skin On

Grilling fish with the skin on is a popular method because the skin helps to keep the fish moist and tender while also adding flavor and texture. Here’s how to do it perfectly:

Why Grilling with Skin On is Beneficial

The skin acts as a protective barrier during grilling, preventing the fish from drying out or falling apart. It also locks in the natural juices, making the fish more flavorful. Additionally, the skin crisps up nicely when grilled, creating a satisfying texture that complements the tender fish inside.

Preparing the Fish

Before grilling, ensure your fish is properly cleaned and scaled. If you’re using whole fish, make sure the gills are removed, and the fish is gutted. Pat the fish dry with paper towels to remove excess moisture, as moisture can prevent the skin from crisping up. You can also score the skin lightly with a sharp knife to help it cook more evenly and prevent it from curling up during grilling.

Seasoning the Skin

Season the skin side of the fish with salt and pepper, and if desired, a drizzle of oil to help the skin crisp up. You can also add other seasonings like garlic powder, lemon zest, or herbs to enhance the flavor. Avoid marinating the skin side for too long, as the oil or marinade can cause the skin to become soggy.

Grilling Fish with the Skin Off

Grilling fish with the skin off can be a bit tricky since the skin helps hold the fish together and retains moisture. However, many people prefer this method for a more delicate, melt-in-your-mouth texture. Here’s how to grill fish with the skin off while ensuring it stays juicy and flavorful:

Choose the Right Fish

Certain fish are better suited for grilling without skin. Fish like salmon, tilapia, and trout tend to hold together better when grilled without skin. Delicate fish, such as flounder or sole, are better off being grilled with the skin on due to their fragile texture.

Prepare the Fish

Before grilling, remove the skin carefully. Use a sharp knife to gently separate the skin from the flesh. You can also ask your fishmonger to remove the skin for you. Once the skin is removed, pat the fish dry with paper towels to remove excess moisture. This helps the fish cook more evenly and prevents sticking.

Season and Marinate

When grilling without skin, seasoning is crucial to ensure the fish is flavorful. Lightly coat the fish with olive oil, and season with salt, pepper, and any other desired spices. You can also marinate the fish for 15-30 minutes to infuse additional flavors. Use a marinade with a base of citrus, herbs, and a touch of acidity to enhance the fish’s natural taste. Avoid marinating too long, as the acid can break down the delicate flesh.

Use a Grill Basket or Foil

To prevent the fish from falling apart on the grill, it’s advisable to use a grill basket or aluminum foil. The grill basket ensures even cooking and makes it easy to flip the fish without damaging it. If you prefer not to use a basket, lay a sheet of foil on the grill and lightly oil it before placing the fish on top.

Grilling Techniques and Timing

Grilling fish requires careful attention to ensure it’s cooked perfectly – not too dry, not undercooked. Here’s a breakdown of grilling techniques and timing for different types of fish:

Optimal Temperature for Grilling

The temperature of your BBQ is crucial. Fish cooks best at medium to medium-high heat (350°F to 400°F or 175°C to 200°C). A hot grill helps achieve a crispy exterior while keeping the inside tender and moist. For thicker fish like tuna or salmon, you can use a slightly higher heat. For more delicate fish like trout or tilapia, opt for a moderate heat to avoid overcooking.

Cooking Time Based on Thickness

As a general rule, fish takes about 8–10 minutes per inch of thickness. This applies to both skin-on and skin-off grilling. The fish should be turned only once to avoid breaking apart and ensure even cooking. Use a spatula to carefully flip the fish, and try not to press down on it, as this can cause it to dry out.

• Thin fillets (1/2 inch or less): Grill for about 3–4 minutes per side.
• Medium fillets (1 inch thick): Grill for 4–6 minutes per side.
• Thick fillets (1.5–2 inches thick): Grill for 6–8 minutes per side.

Checking for Doneness

The easiest way to check if your fish is done is by testing the flesh with a fork. The fish should flake easily and be opaque all the way through. Another method is to use a food thermometer. The internal temperature for fish should reach 145°F (63°C).

Indirect Grilling for Whole Fish

For whole fish, you can also use indirect grilling by placing the fish away from the direct flame. This will allow the fish to cook more slowly and evenly. A whole fish typically requires about 10–15 minutes per side, depending on its size and thickness.

Serving and Enjoying Your Grilled Fish

After grilling your fish to perfection, it’s time to serve and enjoy it. The way you present your grilled fish and what you serve it with can enhance the overall dining experience. Here are some tips for making the most out of your BBQ fish:

Perfect Sides for Grilled Fish

Pair your grilled fish with sides that complement its flavor and texture. Consider options that add freshness, crunch, or a contrasting taste. Here are a few ideas:

• Grilled asparagus, zucchini, bell peppers, or corn on the cob work beautifully with fish. The smoky flavors from the grill balance the lightness of the fish.
• A simple green salad with lemon dressing or a Mediterranean-style salad with olives, tomatoes, and feta cheese adds freshness and acidity.
• Roasted, mashed, or even a simple potato salad can round out your meal. The creamy texture of potatoes contrasts well with grilled fish.
• Lightly seasoned rice or couscous can be a great base for your grilled fish, absorbing any juices and flavors.

Sauces and Toppings

Adding a flavorful sauce or topping can take your grilled fish to the next level. Here are some popular options:

• A classic topping, it adds richness and a burst of citrusy freshness.
• A tangy, creamy sauce made with mayonnaise, pickles, and capers, it’s a traditional pairing for many types of grilled fish.
• This Argentine sauce made with parsley, garlic, vinegar, and oil brings a zesty and herbaceous kick to the fish.
• A fresh tomato, avocado, and cilantro salsa works especially well with grilled white fish like tilapia or cod.

Beverage Pairings

To complete the experience, choose the right beverages to accompany your grilled fish. Some great options include:

• A crisp, chilled white wine like Sauvignon Blanc or Chardonnay pairs beautifully with most grilled fish.
• Light lagers or wheat beers work well, offering a refreshing contrast to the smoky flavors.
• For a refreshing non-alcoholic drink, try a lemon-lime soda, iced tea, or a fresh citrus mocktail.

Ingredients

• 1 x whole fish (like snapped), gutted and scaled
• 3 x slices of lemon
• 1 x small bunch of fresh parsley
• 1–2 teaspoons kosher salt
• 1 tablespoon olive oil
• Spray oil (preferably olive oil)

Frequently Asked Questions

Q. What type of fish is best for grilling? 

Ans. The best fish for grilling includes firm and hearty types like salmon, tuna, mahi mahi, and cod. These fish hold up well to the heat of the BBQ and retain their moisture. Lighter fish like tilapia or trout can also be grilled but may require more careful handling.

Q. Should I grill fish with the skin on or off? 

Ans. Grilling fish with the skin on helps protect the flesh from direct heat, preventing it from falling apart. The skin also becomes crispy and flavorful. If you prefer skinless fish, you can grill it off the skin, but ensure the fish is firm and not too delicate.

Q. How long do I grill fish on each side? 

Ans. Grill fish for about 4-5 minutes per side, depending on the thickness. For whole fish, grilling time may vary based on the size and type, so it’s important to check for flakiness and ensure the internal temperature reaches 145°F (63°C).

Q. Can I marinate fish before grilling? 

Ans. Yes, marinating fish can add flavor and moisture. Marinate for 15-30 minutes before grilling, but avoid marinating for too long, as the acids in the marinade can break down the fish and make it mushy.

Q. How do I prevent fish from sticking to the grill? 

Ans. To prevent fish from sticking, make sure the grill is well-oiled, and the fish is properly prepped. You can also use a grill basket or foil to help keep delicate fish from falling apart. Avoid moving the fish too much during grilling to allow it to naturally release from the grill.

Conclusion

Grilling fish on a BBQ is a rewarding and flavorful way to enjoy this delicious protein. With the right preparation, techniques, and pairings, you can transform any type of fish into a memorable dish. Whether you’re grilling whole fish with the skin on or preparing delicate fillets, mastering the BBQ process will ensure your fish is perfectly cooked every time. From selecting the best fish to pairing it with complementary sides and sauces, you’re now ready to create a fantastic grilled fish experience. So fire up the grill, invite your loved ones, and enjoy a delicious meal!