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Tips for Grilling Fish




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I hesitate to recommend cooking times for fish or any other product on a grill. The reason for this is that every grill cooks differently, so my time on my Weber gas grill will be different than your charcoal grill or Hibachi.

But I'm going to give you a guideline anyway, because overcooked fish and seafood is basically "cat food" in my opinion! So here goes! These guidelines are based on direct heat cooking over a medium hot grill. See, confusing already!

Small whole fish will need about 7 minutes on each side. A little longer if stuffed.

Large whole fish will need about 15 minutes per side, again longer if it is very large or stuffed.

Fillets (like salmon) will need about 6-8 minutes per side. Trout fillets may only need 4 minutes per side.

Steaks (like halibut or salmon) usually need about 5 minutes per side.

Kabobs are usually cut into chunks a little over an inch thick and will need about 12 minutes turning often.

Remember Please: These are just guidelines to use in planning your meal. Every grill is different and will produce different results. Oh yeah! Remember to always cook fish and seafood like shrimp on a cleanly scraped grill that has been brushed with a little oil or fat. Do not "dry weld" your fish to a filthy grill!

Cook fish on an oiled grill skin side down for the first part of the cooking time. The skin protects the fish from burning and drying out. It also can provide natural oils to your grill, so when you flip the fish it doesn't stick.


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