Grilled Fish: 8 Ways to Solve a Big Problem
Grilling fish and other seafood is capturing the interest of grillers everywhere because it’s low in fat and healthy. Grilling…isn’t just for steaks anymore. You have an ocean of options.
Fish is healthy, a favorite of many, goes great on the grill, and cooks quickly. It is also a great choice for entertainment. It sounds so perfect. What could be wrong with grilling fish?
It sticks.
That wouldn’t be a big deal except for the fact that the fish is so tender and delicate. Usually you think of that as a good thing. But that becomes a problem when it comes to grilling fish.
Whether you want to grill or slow smoke, you’re going to need to place that flimsy little piece of fish on some type of grill. And you know what grates are like…they’re full of slots, gaps, holes, and places things can fall through.
Fish does not take long to cook. Even if it does stick together a bit, it can be difficult to hold it together as you turn it. Do you remember the holes in the grid? That’s when they take a bite out of the fish, while trying to turn it.
Because of this flipping problem, I often grill salmon fillets or steaks. Tuna would be another good option. As long as it’s relatively firm and thick. It’s easier to turn that way.
It can still be done with smaller, more delicate fish, but
1. The grid must be clean.
2. A little oil should be applied to both the fish and the grill.
3. Heat should be medium high to high.
4. Use a wide spatula (or two) instead of straps or a fork to turn it over.
Even this may not work on all grills. Some grills have a very small surface area compared to the open space area (gaps on the grill). If you really like grilling fish, the best thing to do is
5. Get a grid with more surface area than space.
Because fish is so delicate, many people have come up with their own ways of grilling fish (so it doesn’t fall apart). One way is
6. Leave the skin on.
But some people (like me) prefer not to have skin. Without the skin, the fish will take on flavors from smoke, seasonings, sauces, etc.
So what else do we do? Another way is
7. Use aluminum foil.
Using a piece of aluminum foil on the rack below the fish will prevent it from falling off.
8. There are also what I call fish baskets available.
They are like a pan with little holes.
Grilling fish is much more common now than it used to be. It would probably also be done more often if the sticking issue was resolved. The fish is already tender. And once it’s cooked, it tends to fall apart very easily.
That may be the biggest hurdle of all. Hitting only makes it worse. I’m guessing that even if it doesn’t stick at all, it can be hard to flip it on the grill. So use the hints as you see fit. Eliminate your sticking issues, but be prepared to deal with all those cute falling apart fish.