Cooked Perfectly: Grilling Fish Without It Sticking

The final test of achieving Grilling Greatness is mastering the art of cooking fish on the BBQ - and it’s easier than you think.

First things first, selecting the right fish is crucial. We offer a variety of premium fish options that are perfect for grilling.

• Look for Frozen at Sea (FAS) or Individually Quick-Frozen (IQF) for the highest quality fish.
• Trust your nose and look for shiny skin with some slime on the surface when buying fresh fish.

Whether you prefer the rich flavour of salmon, the subtle savouriness of cod, or the firm texture of tuna, we’ve got you covered. Our fish is Individually Quick-Frozen when it’s caught to lock in freshness and flavour, ensuring you get the best quality every time.

Halibut, mahi-mahi, catfish, salmon, rainbow trout, mackerel, and branzino are popular types of fish for grilling. Experiment with different fish varieties, including grilled fish recipes with lemon wedges and herbs - this is one of the most popular flavour profiles for various grilled fish for good reason.

• Thawing: Start by properly thawing your fish. Remove the fish from the freezer and place it in the refrigerator overnight. If you’re short on time, you can also thaw it in a sealed plastic bag submerged in cold (and we mean cold) water.
• Drying: Pat the fish dry with paper towels - removing excess moisture is essential to prevent sticking.
• Seasoning: Cut 3-4 slits on each side of the fish to make room for lemon wedges and other ingredients. Season your fish with a generous amount of salt and pepper. For an extra burst of flavour, you can also use a marinade. We recommend using a simple mixture of olive oil, lemon juice, garlic and herbs. Marinate the fish for at least 30 minutes before grilling.

Prepping The Grill

1. Clean the Grill: Ensure your grill grates are clean. Use a non-metallic grill brush or half an onion to remove any residue from previous cooking sessions. A clean grill prevents sticking and ensures even cooking.
2. Oil the Grates: Once the grill is clean, oil the grates. Soak a paper towel in vegetable oil and use tongs to rub it over the grates. This creates a non-stick surface for your fish.
3. Preheat the Grill: Preheat your grill to medium-high heat. For gas grills, this means turning the burners to medium-high and letting the grill heat up for about 10-15 minutes. For charcoal grills, ensure the coals are ashed over and evenly spread out.

Grilling Techniques

• Use a Fish Basket or Foil: If you’re worried about your fish falling apart or sticking, consider using a fish basket or wrapping the fish in foil. This also makes flipping the fish much easier.
• Grill Skin-Side Down: If your fish has skin, start grilling it skin-side down. This helps hold the fish together and prevents sticking. Cook for about 70% of the total time on the skin side before flipping.
• Don’t Move the Fish Too Soon: When you grill fish, let the fish cook without moving it for a few minutes. This allows the fish to develop a crust, which will naturally release from the grill when it’s ready to be flipped. For most grilled fish fillets, this takes about 3-5 minutes per side, depending on the thickness.
• Use a Wide Spatula: When it’s time to flip, use a wide spatula to gently turn the fish. If you’re using a fish basket or foil, flipping is even easier.
• Cook to Perfection: Fish is generally done when it reaches an internal temperature of 145°F and flakes easily with a fork. Be careful not to overcook it, as fish can become dry and tough.

Now that you’ve mastered the art of grilling fish without it sticking, it’s time to serve it up. Here are a few serving suggestions to elevate your meal:

• Lemon Butter Sauce: A simple lemon butter sauce complements the smoky flavour of grilled fish perfectly. Melt butter in a saucepan, add lemon juice, minced garlic, and a pinch of salt. Drizzle over your grilled fish for a delightful finish.
• Fresh Herb Salad: A light, fresh herb salad made with arugula, parsley, dill, and mint pairs wonderfully with grilled fish. Toss the herbs with olive oil, lemon juice, salt, and pepper.
• Grilled Vegetables: Grill some seasonal vegetables alongside your fish. Bell peppers, zucchini, and asparagus are excellent choices. Season with olive oil, salt, and pepper before grilling.
• Mango Salsa: The sweet and savoury flavours of mango salsa on a white fish is the perfect side to take your dish that extra mile. Follow our easy Mango Salsa recipe and replace the Red Snapper with a grilled firm white fish of your choice!

Storing Grilled Fish

Grilled fish is best served fresh off the grill, but you can store it in an airtight container in the fridge for up to 3 days.

Common Mistakes To Avoid When Grilling Fish

• Don’t overcrowd the grill, as this can cause the fish to stick.
• Don’t press down on the fish with your spatula, as this can squeeze out juices.

What To Do If Your Fish Is Overcooked Or Undercooked

If your fish is overcooked, try to rescue it by incorporating a delicious sauce to introduce more moisture into the dish, as fish will dry out when overdone. If it’s past the point of no return, set it aside and save it for a stew or fish soup.

If your fish is undercooked, return it to the grill for a few more minutes or wrap it in tin foil and put it in a preheated oven until it’s cooked.

 

 

Grilling fish doesn’t have to be a daunting task. With these tips and high-quality fish from Sealand Quality Foods, you’ll be able to enjoy perfectly grilled fish without the frustration of it sticking. Remember to choose the right fish, prepare it properly, and follow the grilling techniques we’ve outlined. Happy grilling!

 

For premium fish products, visit our shop and order online today for free delivery.