How to Grill Fish

There are several "approved" ways to grill fish. I use a lot of indirect heat, either for the entire cooking time or in combination with direct heat. I also like fish that has been grilled using only direct heat, but it is important to use the firmer fish varieties that can withstand the heat.

Fish can be grilled either as a filet or in smaller pieces with or without the skin. It is also fun to grill bigger pieces of fish such as whole sides of salmon, "roast" halibut and whole fish like trout and mackerel.

Most of the seafood I grill goes on the grill grate, but you can also use a fish grill basket (the basket "folds" around the fish, and is held with a handle). This tool may be useful with smaller cut fish or small whole fish. It is important to oil the grate because fish will easily stick to it. If this happens, use a small knife to gently loosen the fish from the grill.

Another technique is to add fish pieces to the fish basket and add slices of lemon, orange or onion between the fish and the grill to "isolate" the fish so that it is easier to remove the fish. As an added benefit, fruits and vegetables add more flavor to fish. Be sure to try leaks, cabbage and other vegetables and fruits.

It is always best to use fresh fish, but frozen fish but will work well as well. If frozen, allow the fish to thaw slowly in the refrigerator before grilling.