Grilling Fish... How to Know When it's Ready

Grilling fish can be both, simple and complexed. But knowing how to grill it properly can ensure that your grilled fish not only maintains its texture but remains full of flavor as well.

To do this, it's important to understand a couple of the different stages within the cooking process; namely how to manage the heat, and when to move or pull your fish from said heat.

Whether you're cooking a fish fillet for an intimate dinner, or an entire side of fish for the family, having an understanding of the role that the heat plays can be a critical factor in helping your fish dish to finish strong.

Understanding the heat can be critical to the finish of your fish. It can determine if it will be dry or flakey, or well-seasoned with a hint of smoke and char.

Generally speaking, when seasoning the fish for the purpose of grilling, you'll want to add a little fat or oil into the process. What this does is helps to coat the fish slightly to create a barrier between the heat and the fish. This is important because as the oil heats against the grill grates, it helps to sear the flesh of the fish which allows it to retain moisture. Additionally, while searing the flesh of the fish, it can also help to keep it from sticking and tearing from the grill once it's time to move it. But we'll get more into that later.

Another good reason for adding a little oil is that it helps the seasonings to stick to the fish, and as the seasoning is sticking, the heat causes the seasonings to open up, and this in turn gives your fish great flavor. The longer the spices/seasonings sit onto the fish prior to cooking, the more flavor it will add in the end.

BUT... leaving spices on too long can also work against you. Spices that have a higher salt content to them, have a tendency to pull moisture out of most proteins and causes the meat to become tough as it sits. Because fish is typically a very lean protein, (having minimal fat), allowing the salt to set into the it for too long can cause it to become tough and dry, and in some cases very salty, since the grill opens the flavors of the seasoning. That said, there are some fish varieties that do have a fattier texture, which will require less fat to be added. So, if possible, try not to use too much salt at the beginning when you season your fish, instead, leave it for the end of the cooking process and adjust it as needed.

When seasoning fish, try adding the salt near the end of the cooking process as this can cause your fish to lose moisture and become tough or dry.

The Heat

As a general rule of thumb, you want your fish to have a

certain thickness to it when choosing what pieces to grill. Obviously flat pieces of fish wouldn't be the way to go as they are better suited for searing, sauteing, or cooking En' Papillote.

When grilling fish, it is often best to cook it over a high heat source. The reason is that as the flesh of the fish sears, it begins to tighten to a point and pull away from the grill grate and this can be a good thing. However, this is also the space where lots of errors are most likely to occur if the fish is flipped or moved. The reason for this is that, sometimes with prolonged exposure to the heat, the fish begins to form a tight crust (also known as a grill mark) and begin to stick to the grill grates causing it to tear when it's pulled away from the grill. To avoid this, try using your spatula or tongs to gently lift the fish around the edges, and work your way to the heavier portion of the cut so that it gets a good sear and pulls away easily.

As a word of caution, also try to be careful not to move it too soon before it gets good char marks. Moving it too soon can cause it not to sear properly which in turn can cause it to lose additional moisture unnecessarily... And no one wants to experience the joys of a dried out overcooked piece of fish.

In a word, the trick to grilling great fish, can be described as finding a BALANCE. One of knowing when to move or not to move the fish while on the heat, and another for knowing when to remove it completely so that it can rest and carry over to the proper finish without drying out. If you are cooking a larger piece of fish or you have multiple small pieces, you'll also need to find a balance of how much heat to use, so that part of the fish doesn't over cook while the rest doesn't get cooked enough. In this case you may find that there is a need to reduce the intensity of the heat and allow the fish to cook slower.

The size of the fish you're gilling can determine how much heat you'll need to cook it all the way through.

Getting comfortable with your fish grilling technique may take a little time, but in the end, it can be well worth it. Remember, unless you're using a fatty piece of fish (such as Salmon or Mackerel etc.) add a little oil to it while you're seasoning it. Understand which heat best fists the size and texture of your fish and know when to pull it from the heat to allow it to rest and carry-over-cook to achieve that perfect finish. Take time to identify and explore the different heat zones on your grill so you will know which ones to use to get best result. And above all, remember to enjoy the journey as you work your way forward, creating signature flavors and adding your personal signature to the plate!

And when you do, drop us a line and let us know how you did; we'd love to hear from you!