In this infographic we share 5 tips for the perfect BBQ fish.

Here’s a quick summary:

  • Keep the Skin on the Fish
  • Cook It in a Packet
  • Try Using a Plank
  • Use a Skewer or Cook in a Basket
  • Use a Fish Basket

Check out the infographic for more detail.

 

Nothing says summer quite like the aroma of sizzling barbecue wafting through the air. While burgers and steaks are BBQ staples, don’t overlook the mouthwatering potential of seafood, particularly fish.

Grilling fish on the barbecue can seem daunting, but with the right techniques and a little bit of practice, you can achieve perfectly cooked, flavorful fish that’s sure to impress your family and friends. In this guide, we’ll delve into five expert tips to help you master the art of BBQ fish.

 

Keep the Skin on the Fish

One of the secrets to achieving a perfectly grilled fish is to keep the skin on. The skin acts as a protective layer, preventing the delicate fish flesh from sticking to the grill grates and falling apart. Additionally, the skin imparts a rich flavor and adds a crispy texture that many find irresistible.

Here’s how to grill fish with the skin on:

  • Prep the Fish: Clean and pat dry the fish before cooking. Make sure it’s scaled, gutted, and properly cleaned.
  • Seasoning: Lightly brush the fish with olive oil to prevent sticking and enhance flavor. Season it with your favorite herbs, spices, and a sprinkle of salt and pepper.
  • High Heat: Preheat your barbecue to medium-high heat. Oil the grill grates to prevent sticking.
  • Grill Skin-Side Down: Place the fish on the grill grates skin-side down at a 45-degree angle to the grates. This angle helps prevent sticking.
  • Avoid Flipping: Grill the fish on the skin side for about 70-80% of the total cooking time. The skin will become crispy and release naturally from the grates. Flip the fish only once to finish cooking.

 

Cook It in a Packet

Grilling fish directly on the grates can be a bit intimidating, especially if you’re concerned about the delicate flesh falling apart. An excellent alternative is to cook the fish in a packet made of aluminum foil or parchment paper. This method not only ensures even cooking but also helps to lock in moisture and flavors.

Here’s how to cook fish in a packet:

  • Prepare the Packet: Tear off a sheet of aluminum foil or parchment paper. Place the fish fillet in the center of the sheet.
  • Seasoning: Drizzle some olive oil over the fish and add your desired seasonings. You can use citrus slices, herbs, garlic, and more to infuse flavor.
  • Fold and Seal: Fold the sides of the foil or parchment paper over the fish and roll up the edges to create a sealed packet.
  • Grill: Preheat your barbecue to medium heat. Place the packet on the grill grates and close the lid. Cooking times will vary depending on the fish’s thickness, but a general guideline is around 10 minutes per inch of thickness.
  • Check for Doneness: Carefully open the packet to check the fish’s doneness. The flesh should be opaque and flake easily with a fork.

 

Try Using a Plank

Grilling fish on a wooden plank is an ancient cooking technique that imparts a unique smoky flavor to the fish. The plank acts as a natural barrier between the fish and the flames, allowing for gentle and even cooking.

Here’s how to grill fish on a plank:

  • Choose a Plank: Select a food-safe wooden plank, such as cedar, alder, or hickory. Soak the plank in water for at least 1-2 hours before grilling to prevent it from catching fire.
  • Preheat the Plank: Place the soaked plank on the grill grates for a few minutes to preheat and create a smoky aroma.
  • Season and Place the Fish: Season the fish as desired and place it directly on the preheated plank.
  • Grill and Monitor: Position the plank with the fish on the grill and close the lid. Keep a close eye on the plank to ensure it doesn’t catch fire. If it does, have a spray bottle of water handy to extinguish any flames.
  • Serve: The fish will gently cook on the plank, absorbing the smoky flavors. Once cooked, carefully remove the plank from the grill and serve the fish directly from it for a rustic and flavorful presentation.

 

Use a Skewer or Cook in a Basket

For smaller cuts of fish or even fish kebabs, using skewers or a grilling basket can be a game-changer. Skewers prevent delicate fish pieces from falling through the grill grates, while a basket provides a contained and convenient cooking method.

Here’s how to grill fish using skewers or a basket:

Skewers:
  • Preparation: Cut the fish into evenly sized pieces. Soak wooden skewers in water for about 30 minutes to prevent them from burning.
  • Assembly: Thread the fish pieces onto the skewers, leaving a small gap between each piece.
  • Seasoning: Brush the skewered fish with olive oil and season to your liking.
  • Grill: Place the skewers on the grill grates and cook, turning occasionally, until the fish is opaque and cooked through.
Basket:
  • Preparation: Cut the fish into larger pieces suitable for grilling. Choose a fish grilling basket with fine wires to prevent the fish from sticking.
  • Seasoning: Coat the fish with olive oil and your preferred seasonings.
  • Grill: Preheat the grill and place the fish basket on the grates. Close the lid and cook the fish, turning the basket occasionally for even cooking.
  • Serve: Once the fish is cooked to perfection, gently remove it from the basket and serve.

 

Use a Fish Basket

A fish basket is an excellent tool for grilling whole fish or larger fillets. It keeps the fish intact while allowing for even cooking and easy flipping.

Here’s how to use a fish basket:

  • Preparation: Clean and season the fish, both inside and out. Pat the fish dry to prevent excessive moisture during grilling.
  • Preheat the Basket: Preheat the fish basket on the grill grates for a few minutes to help prevent sticking.
  • Place the Fish: Open the fish basket and place the prepared fish inside, making sure it’s centered.
  • Close and Grill: Close the fish basket securely. Grill the fish, flipping the basket halfway through the cooking time.
  • Check for Doneness: Use a thermometer to check the internal temperature of the fish. For whole fish, the internal temperature should reach 145°F (63°C).
  • Serve: Carefully open the fish basket and transfer the perfectly grilled fish to a serving platter.

 

Conclusion

Grilling fish can be a delightful culinary adventure, and armed with these five expert tips, you’re well on your way to mastering the art of BBQ fish. Whether you choose to keep the skin on, cook it in a packet, try using a plank, use skewers, or opt for a fish basket, your barbecued fish will be a showstopper at your next gathering.

So fire up the grill, experiment with these techniques, and get ready to enjoy a mouthwatering seafood feast that captures the essence of summer.