Tips For Grilling Fish: Get Perfect Results Every Time

The aroma of the barbecue is an alluring one -- hamburgers, steaks and hot dogs on the grill are a common summer sight to see (and smell), but when it comes to grilling fish, well not so much. It seems many people fear grilling fish for various reasons: fish is expensive, it can fall apart, it's hard to tell when it's done, etc. But once you've learned a few tips and tricks, grilling fish can be a cakewalk. We're sharing our secrets for grilling fish, one of the biggest being how to keep it from sticking. Browse the slideshow below to learn all the tips and tricks that will have you perfectly grilling fish at your next backyard barbecue.

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Sources: New York Times, About.com, SheKnows.com.

Main photo from GaryTube, Flickr.

Comments

[Ernie Harris]

06:15 PM on 04/21/2013

Cedar planks are great, especially for salmon, but I have found it works best over indirect heat. Otherwise, even if presoaked the wood can catch fire over the flame before the fish is cooked.

P.S. This is good, not only that but you can drill medium size holes into the wood in order for the flame to cook the fish at the same time provide flavor of cedar to the fish.

[Uhhhhdel]

03:28 PM on 06/14/2012

I like rubbing the fish with mayo before grilling. the oil from the mayo keeps it from sticking. it cooks completely off as far as I can tell. I have never had fish stick on me doing this.

[Rick MacGregor]

02:36 PM on 06/14/2012

I know the tricks of doing the fish (any kind of fish)..have a Hot grill #1..then spray with any cooking oil....then lightly brush the entire fish with an oil.Now take the fish and place on grill..hope u have added some dill cracked pepper and a dah od kosher salt (50% less sodum.
cover grill and bout 3 minutes turn your fish...3 more moinutes u should have a nice crusaty fish...Enjoy!!!!! Make a salad poutr some wine....wha-la! )

[jwallstrom]

01:30 PM on 06/14/2012

Cedar planks are great, especially for salmon, but I have found it works best over indirect heat. Otherwise, even if presoaked the wood can catch fire over the flame before the fish is cooked.

[soli]

02:02 PM on 06/14/2012

Cedar adds too much resin to the smoke and meat.
Use a cleaner wood, like oak or maple for the fire.

[jwallstrom]

02:27 PM on 06/14/2012

Those are also good grilling woods as are others (like applewood) and a matter of personal taste. Cedar plank grilling is a long established tradition in the Northwest.

[ibeyour1]

01:13 PM on 06/14/2012

"Stay away from very delicate fish like flounder or sole. The best types of fish to grill are meaty ones like halibut" News flash....halibut is a flounder (right-eyed)

[Gordon Hopkins]

01:10 PM on 06/14/2012

Use any cooking oil to swab the fish steak. Olive, peanut, corn oil, etc. Your marinade and/or spices will adhere better too. Start with searing fish steak, the move steak or change height of grill to avoid burning or grilling too much, enjoy

[averagebear14]

12:54 PM on 06/14/2012

Anyone have a grill recipe for pumpkinseed?

[jwallstrom]

01:27 PM on 06/14/2012

The seeds are hard to turn and often fall through the grill.

[soli]

02:08 PM on 06/14/2012

Put them in a pan or foil and stir them fequently.

[Achilles Blue]

12:37 PM on 06/14/2012

Ok,I've done everything from ribs,sausages,vegis,steaks,chicken in a bunch of differant ways and love grilling anything south of the border now.But the only fish I've done on the grill is shrimp,I might have to step up to some salmon or keep it country with some catfish or trout.Want to try craw fish and the whole cajun thing too.Any grillers out there should check out Grippos bbq seasoning&sauce,it's a Cincinnati area thing,spicy,salty,sweet,and montgomery inn sauce which is also local.Thought I'd mention them for any one looking to try a new sauce out for the ribs and chicken.Dag my stomaches growling now,lol.

[darkfree]

12:20 PM on 06/14/2012

I never liked grilled fish at all , as it seems to taste more fishey with some bitterness , so I perfer mine broiled in Garlic butter any time.

[Thaddeus Jude]

12:20 PM on 06/14/2012

Looks like I'll be grilling this week...

[cuivreriver11]

10:29 AM on 06/14/2012

I also agree with the post to use PAM- that works too!

[cuivreriver11]

10:27 AM on 06/14/2012

They acted as if they were going to reveal something we didn't already know - use oil, fish baskets, aluminum foil, or fish spatula - DUH. My favorite is to make salmon kabobs using a homemade mequite rub - love the flavor. Salmon chunks stay on skewers the best.

[hellyon3too]

11:07 AM on 06/14/2012

You'd be surprised how many people don't know any of those tips. My favorite is tuna steaks that have been marinated,

[Achilles Blue]

12:43 PM on 06/14/2012

I've known all those tips,but still never grilled any seafood other then shrimp.Really I'm looking through the comments for ideas as far as sauce's,marinades,etc.

[Gordon Hopkins]

01:12 PM on 06/14/2012

Agreed or swordfish if you can get it. Shark is not availeble any more in SF Bay Area as faf as I know. Abalone anyone ?

[word2thenooch]

10:05 AM on 06/14/2012

fresh tuna steak is one of the best... man that stuff is good

[pmac1411]

09:59 AM on 06/14/2012

PAM!! Clean the grill, then when you're ready to cook spray the grill and the "down" side of the fish with Pam. Cook 5-7 minutes on medium heat depending on thickness then spray the "flip" side with pam before you turn it. Works every time. The Pam will occasionally cause a flare when you spray the grill. Just blow it out.

[Achilles Blue]

12:48 PM on 06/14/2012

There's a olive oil spray too for those who are picky on which oils they use.

[pmac1411]

01:19 PM on 06/14/2012

Someone else mentioned it above...it does help to have a large, thin, sharp spatula to get under the fish in one quick motion to turn.

[masroland64]

08:17 AM on 06/14/2012

if you want to use bamboo skewers to cook any kind of meat or veg. on the grill just use two skewers through the items and then barbecue the food -it wont keep circling around!