Think grilling fish is beyond your skills? Psh. You can totally handle this.
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The challenges when grilling fish are twofold. Your first intent is to sear the fish so that you achieve a crispy outside while ensuring that the fish will be cooked all the way through. The end goal? A nicely charred exterior that envelops the smooth and luscious texture of the fish. Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.)
Your second challenge, and perhaps the trickiest, is figuring out how to keep the fish from sticking to the grill — every fish flipper's nightmare.
The solution is a well-prepped grill, dry product, and the proper level of grill heat, which is usually medium-high.