Typically, we eat fish fried or baked, but if you aren’t grilling your seafood, you’re missing out. Placing fish on the barbecue is a fantastic way to give it a smoky flavor and is far less greasy than frying. It also offers up a cool alternative to BBQ staples like burgers and sausages.
Pick the Right Piece
Whole fish looks super impressive on the grill, but unless you are a grilling master, we’d recommend starting with fillets or steaks. Fish that is on the firmer side, like salmon, tuna, and swordfish, hold up best on the barbecue.
Infuse the Flavor
In general, fish has a rather mild flavor, which means you can add herbs and spices to jazz it up. Marinading the pieces for 15-30 minutes before cooking will allow flavors to infuse and keep the fish moist. Play around with different types of citrus, herbs, spices, garlic, and chili.
Let’s Talk Logistics
Fish has a tendency to overcook easily, so avoid that by grilling for about 4-6 minutes per side for every ½ inch of thickness. You can use indirect heat for thicker cuts by placing the fish to the side of the heat sauce, while direct heat can be used for thinner cuts.
