Secrets to Perfectly Grilled Fish on the BBQ

Have you ever placed a beautiful piece of fish on the grill, confident it would turn out perfectly, only to end up with a flaky, undercooked, or stuck-on-the-grill mess? You’re not alone. Grilling fish can be tricky, but with the right techniques, it becomes a simple and rewarding process. Below are expert tips to help you master grilled fish this summer.

Choosing the Right Fish

Start with the best quality you can find. Here’s what to look for:

Purchase fresh fish, ideally on the day you plan to grill.
Look for fillets or steaks that are about one inch thick for even cooking.
Fresh fish should have clear, bright eyes, shiny scales, and no bruises. It should smell clean and briny, like the ocean, not “fishy.”
If buying whole fish, ask the fishmonger to clean, gut, and scale it for you.

Prepping the Grill and the Fish

A well-prepared grill is essential for great results:

Clean your grill grates thoroughly before cooking to prevent sticking.
Preheat your gas or charcoal grill and create a two-zone setup with areas for both direct and indirect heat.
Leave the skin on the fish when possible. It helps hold the fish together while grilling.
To further prevent sticking, lightly oil the grates and the fish with a neutral, high-heat oil, or lay the fish on sliced citrus like lemon or orange.

Seasoning Your Fish

Simple flavours go a long way:

Use basic seasoning such as salt and pepper to enhance the natural flavour.
Fresh citrus like lemon, lime, or orange pairs beautifully with grilled fish. Grill the citrus halves and squeeze the juice over the fish before serving.
If using a marinade, limit the time to 30 minutes to one hour. Longer marinating can break down the fish too much, making it mushy.

Grilling Thick and Meaty Fish

Hearty fish such as salmon, tuna, and swordfish are ideal for the grill:

These fish can be grilled as fillets, steaks, or whole sides and often come in thicker cuts.
Begin grilling with the flesh side down to create sear marks.
Flip the fish only when it naturally releases from the grill. If it sticks, give it more time.
Searing usually takes about 3 to 5 minutes per side, depending on thickness.

Grilling Lighter, Leaner, or Smaller Fish

Delicate fish like cod, haddock, halibut, mahi-mahi, and bass require extra care:

Use a preheated pizza stone lined with parchment paper for grilling thin fillets.
Cook on a cedar plank to add smoky flavour and keep the fish intact. Place the plank on the grill and avoid moving it until cooking is complete.
Wrap fish in a foil pouch with butter, herbs, and vegetables for a convenient all-in-one meal.
A grilling basket can keep fillets from falling apart or slipping through the grates.
For smaller pieces like shrimp, scallops, squid, or octopus, use skewers for easy handling.

Grilling a Whole Fish

Whole fish can be stunning on the grill and offer deep flavour:

Make shallow slits in the skin on both sides to help the heat penetrate evenly.
Season the inside and outside generously with herbs, spices, and salt.
Stuff the cavity with slices of citrus and sprigs of fresh herbs.
Grill over indirect heat for gentle cooking. Use direct heat at the end to crisp the skin if desired.

Knowing When It’s Done

Perfectly grilled fish is all about timing and observation:

The flesh should be opaque and flake easily with a fork.
Insert a metal skewer or fork into the thickest part of the fish and leave it for a few seconds. If it feels warm when you touch it to your lip, the fish is ready.
A good general rule is about 10 minutes of cooking time per inch of thickness.

Make Grilled Fish Your Go-To Summer Meal

Grilling fish doesn’t have to be complicated. With these tips and the right tools, you can enjoy perfectly grilled fish all summer long. Visit Harding’s showroom to explore a wide selection of BBQ accessories, grilling tools, and everything you need to turn grilled fish into a simple, delicious staple.

Ready to elevate your grill game?

Visit our showroom at 200 Nipissing Ct, Kanata.