Popular food sites like Tablespoon and The Kitchn both agree that the following 5 types of fish are the best for grilling. The easiest method of all is to grill your fish on a plank. To minimize this, first be sure your grill is very clean, very hot, and very well oiled: just before putting the fish down, clean the grill for the last time by soaking a paper towel in canola oil, and carefully wiping down the cooking surface. In about 10 minutes, the fish cooked to perfection. Whether you want to cook up individual fillets or the whole fish, it's a pretty simple process, and you can add a variety of flavors or experiment with different recipes. Although gas grills have become more common in the last couple of years for their ease of use, you can’t get the authentic smoky grilling flavor from it. All of these firm white fish are mild tasting and really easy to throw on the grill. Grilling Fish on a Plank . This particular fish starts off with a shade of pink, but once it turns glistening white, then it means that it is perfectly cooked. With slight modifications, a Weber kettle-style charcoal grill can double as a meat and fish smoker. Meaty swordfish and salmon stand up easily to grilling, but haddock is a little more delicate. This will prevent the fish from sticking on the metal once grilling starts. Step back, give yourself a pat on the back, and relish the results of those fish-grilling skills. Remove the fish from the marinade; discard the marinade. Though whiting is considered less flavorful than cod, it can really shine with the addition of fresh herbs and spices. Doing so provides even cooking to both sides. If you’re using a charcoal grill, set your embers to one side so you can place the trout on the other. 2. When you open the foil try to maintain a bowl structure to keep all the juices and not make a mess of your grill. Grilling a large section of fish can be challenging. Cod is good for you too! It’s crucial to grill sea bass, and other fish for that matter, over really high heat. Fish is also a healthy choice, with its lean flesh and heart-healthy omega-3 fatty acids, so grilled fish is as healthy as it is tasty. Fill the bottom part of the grill with charcoal and light it to preheat the grill. Tips and Tricks for Making Grilled Fish Fillets: You have a lot of options when it comes to what kind of fish to grill. Any stovetop fish recipe should work in a cast iron skillet on your grill. When your grill is ready and your fish is ready, it's time to grill. Use a paper towel soaked in cooking oil to coat the metal grill rack with oil, so the delicate flesh of the fish won't stick. Proper preparation of both the fish and grill helps ensure safely smoked fish for appetizers, brunch or dinner. I used low heat. Almost every kind of fish is perfect for grilling, pan-frying, and steaming. (I'm partial to this swordfish number, personally.) Leave it to cook, undisturbed, for approximately three to four minutes. Use a wire brush to thoroughly clean the grate, then brush it with oil. Smoking fish preserves it and gives it a distinct flavor. Once you have the grill burning and the planks soaked, place the fish on the board, season and place the whole thing on the grill. I tend to stick with less expensive fish like tilapia, catfish, cod, and pollock. Preheat your charcoal or gas grill to medium heat. Heat a gas or charcoal grill to high, then allow the heat to decrease to medium. As for the fish itself, it should get a coating of olive or sesame oil. Place the bluegill on the grill. Grilled fresh fish, with a nice sear and a faint smokiness, is a proud thing, and ready to serve as is. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Plan on about 50% more cooking time versus regular grilling when cooking on a plank. 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