Fish Fillet Grilled Recipe

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Follow these five simple steps with Kingsford® Charcoal to grill fish at home for moist, flaky fillets that cost much less than going out.

Instructions
  1. Rinse the fish and lay it onto paper towels. …
  2. Sprinkle half the salt and half the pepper over the fish. …
  3. Turn your grill on to high and allow it to heat for 5 to 10 minutes until the grill is very hot. …
  4. The fish should be white and flakey when you test it with the end of a paring knife.

How to Grill Fish Like a Pro

How to Grill Fish Fillets đź”—

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Prep: 45min

Ingredients:

  • 4 fish fillets
  • olive oil
  • salt and pepper to taste

Instruction:

  1. For grilling fish fillets, you want to set up a direct heat, two-zone, medium-hot fire. Fire up a full chimney of Kingsford® Original Charcoal, or light a pile of about 100 briquettes. When the coals are ready, replace the top grate and allow it to heat up.
  2. The key to grilling fish fillets is a very clean and hot grate that’s been well oiled; otherwise the fillets will stick and fall apart. Scrub and oil the grate twice. Dip a folded paper towel in cooking oil and oil the entire clean grate using long-handled tongs.
  3. Rinse the fillet in cold water and pat dry with a paper towel. Run your fingers over the fish, feeling for bones, and remove them with kitchen tweezers. Very lightly oil both sides of the fillet with cooking oil, which will help prevent it from sticking to the grate. Season the fish as you like. Keep the fish refrigerated until the coals are ready — you don’t need to bring fish fillets to room temperature before grilling.
  4. If the skin is on one side of the fillet, place the fillet skin-side down first. You need to get a good sear on the fish to prevent sticking. Do not move or turn the fillets for the first two minutes. When it’s time to turn, be sure to use a wide spatula — or two spatulas facing each other — and gently roll the fillet over as opposed to flipping it. Like with most foods, only flip once. If you want to grill very delicate, thin fillets, lay some slices of lemon or orange on the grill first, instead of putting delicate fillets directly on the grates.
  5. Fish fillets have a very small window of doneness, so don’t walk away from the grill. The time it takes to grill a fish fillet varies greatly with thickness, but a general rule is 10 minutes per inch of thickness. Use a knife to check the center of the fillet when it’s nearing done. For thin fillets, when the meat is consistently opaque and flakes easily, it’s done. For thick fillets, you want to remove it when the middle is just slightly translucent, because thicker fillets will continue to cook for a few minutes after you remove them from the grill.

FAQ

What is the best way to cook fish on a grill?

Per inch of fish, the general rule is to allow 8-10 minutes of grill time, so if your fish is two inches in thickness, grill each side for about six to eight minutes. If searing is not on your grilling game plan, simply place the fish skin side down directly on the grate.

How do you keep fish moist on the grill?

Fish with firm flesh, such as salmon, halibut, or tuna, which can go directly on the grate, should be patted dry and coated with vegetable or olive oil to help seal in some of the natural moisture.

What seasoning is best for fish?

The best herbs and spices for fish and seafood dishes are tarragon, parsley, chives, dill, smoked paprika, ginger, turmeric, and cumin. Tarragon comes in three main varieties: French, Russian, and Mexican, though the former two are the most popular.

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