How to BBQ Fish

Introduction

Grilling fish on the barbecue can be an extremely delicious way to prepare seafood. When done properly, barbecued fish develops a wonderful smoky flavor and char while remaining moist and flaky on the inside. However, fish requires some special considerations when cooking directly over an open flame due to its delicate nature. Follow these tips and techniques for how to properly barbecue fish so it turns out moist and full of flavor every time.

Choose Appropriate Fish for BBQ

Not all fish are well suited to grilling over high heat. Opt for fish that is naturally firm, flaky, and holds up well:

• Salmon
• Tuna
• Swordfish
• Mahi mahi
• Snapper
• Cod
• Halibut
• Sea bass
• Trout

Fattier fish like salmon and tuna are especially good choices as their oils help keep them from drying out. Avoid delicate fish like sole or tilapia which can fall apart easily.

Prep the Fish Properly

Proper prep is key for grilling fish without it sticking or falling through the grates:

• Clean the fish thoroughly and pat dry with paper towels. Excess moisture can inhibit browning and cause sticking.
• Brush lightly with oil. This helps prevent sticking and conducts heat. Use a high smoke point oil like avocado, grapeseed or refined coconut oil.
• Season as desired. Simple salt and pepper or dried herbs work well. Go easy on wet marinades which can cause sticking.
• Skewer fish steaks or fillets to make flipping easier. Soak wooden skewers before using to prevent burning.
• Perforate the surface with shallow cuts diagonally across the flesh. This allows heat to better penetrate thicker cuts of fish.

Preheat and Oil the Grates

A hot, well-oiled grill is paramount for grilling fish. Follow these tips:

• Preheat your grill on high for at least 10-15 minutes. Fish requires a hot cooking surface.
• Oil the grates by rubbing them with an oiled paper towel held with tongs. Re-oil just before grilling.
• Create two heat zones. Sear fish over direct heat then move to indirect heat to finish cooking.

Grill the Fish Delicately

Fish cooks rapidly, so watch it closely:

• Sear flesh side down first. Cook 1-2 minutes until browned.
• Flip gently only once using two spatulas. Don’t forcefully jerk the spatulas or the fish may break.
• Cook until opaque halfway up the sides. Fish continues cooking off heat.
• Check for doneness by inserting a knife tip into the thickest part. It should flake easily when done.
• Move to indirect heat if flare-ups occur or fish is browning too quickly. Close lid to allow steam to gently finish cooking.

Rest and Serve

Let fish rest a few minutes before serving for juicier results:

• Transfer cooked fish to a clean platter. Tent very loosely with foil.
• Rest 3-5 minutes; thick cuts may need slightly longer. This allows juices to redistribute throughout the flesh.
• Serve fish hot, warm or at room temperature. Flake with a fork rather than cutting with a knife to prevent tearing.

Handy Tips for Grilled Fish

Follow these tips and tricks for flawlessly grilled fish:

• Keep fillets uniform in thickness so they cook at the same rate.
• Grind fresh pepper over fish just before serving for brighter flavor.
• Stuff the cavity of whole fish with lemon and fresh herbs.
• Cook fish in a grill basket or perforated pan if fillets are too delicate or small.
• Brush fish with flavored mayonnaise or compound butter after grilling.

Grilling fish over an open flame may seem daunting, but with a hot, well-oiled grill and these simple techniques you’ll achieve perfectly cooked barbecued fish full of smoky, charred flavor. Always watch carefully since fish can overcook quickly. Master these tips for grilling moist, flaky fish that tastes amazing.

Frequently Asked Questions

How long should I grill fish?

Grilling time depends on thickness, but generally fish fillets take 2-5 minutes per side. Whole fish or thick steaks can take 10-15 minutes total, turning halfway through. Judge doneness by flaking with a fork.

Should I flip fish just once?

Yes, only flip fish gently once. Turning frequently can cause it to flake apart. Use two thin spatulas to support the flesh when flipping.

Can I grill fish in foil packets?

Yes, wrapping seasoned fish in foil packets then grilling traps steam and flavors. Poke small holes in the foil. Cook over indirect heat with the lid closed until fish flakes easily.

What temperature should I grill fish?

Use a moderate-high heat between 400-500°F. Have one hot zone for searing and a lower temp zone to finish cooking delicate fish. Close lid to usesteam if flare-ups occur.

Should I baste fish while grilling?

Avoid heavy basting as it can disrupt the surface and cause sticking. Lightly brush thinner fish with oil before flipping. You can glaze fish with sauce during the final few minutes of grilling.

Conclusion

Grilling fish requires attentiveness since it cooks relatively quickly, but is worth the effort for the succulent, smoky results. Always pat fish dry, brush with oil, and preheat the grill properly before cooking. Sear briefly over direct heat, then move to indirect heat if needed to finish cooking without overdrying. Allow fish to rest before serving for maximum moisture and flavor. Mastering these simple techniques will help you grill up the perfect barbecued fish.