How to make the best grilled fish

Grilling whole fish is delicious and, even better, one of the easiest ways to cook it. The dry, intense heat of a barbecue makes the surface of the fish brown, crispy, and full of flavor. Using a charcoal grill or adding wood chips to a gas grill can also add a smoky flavor.

It must be admitted that roasting whole fish on a grill is definitely harder than roasting it in an oven. One of the most frequent problems encountered when utilizing a western grill to grill fish is that the fish can easily stick to the grill. For novice cooks, it's best to use a specialized fish grill net. This way, you don't have to worry about not being able to flip the fish. In addition, even if the fish belly is stuffed with seasoning, use the grill net to hold the whole fish, do not have to worry about seasoning out. In addition, the fish is very tender, and it is relatively difficult to grasp the heat.

Using a grill net does make it easy to get started, but there are problems. The first is that there is an additional piece of equipment to buy, store and clean. Also, it takes up extra space on the grill. When grilling fish, it takes up space for grilling other foods. By utilizing a western grill, once you become proficient you can grill fish directly on the grill without a grill net.

Step 1: Prepare the fish and grill

Generally speaking, it's better to grill fish directly from the hot zone because the skin is less likely to stain on a hot surface. However, if it is a large fish with very thick meat, it is recommended to grill it low and slow in the indirect heat zone until it is almost cooked, then grill it high and fast in the high heat zone.

Then there is the need to carefully clean the grill. This is important for all grills, and especially important for fish. The flesh of the fish is very tender and will tear more easily when stuck to the grill. A dirty grill is more likely to stick.

Also if the fish is kept in the refrigerator, remove it from the refrigerator at least 30 minutes in advance. Cold fish is more likely to hydrate, and fish with a wet surface will stick more easily. When the fish is at room temperature, carefully pat the surface dry with kitchen paper, then season the fish inside and out with salt and black pepper. Then coat the whole body with oil, which will also prevent sticking.

Step 2: Preheat the grill and add the fish

Once the grill has stabilized, place the fish on the grill. If you are not using a grill net, keep the fish and grill at 45 degrees. This will copy the grill marks better and make it easier to flip the fish. Keep the back of the fish against the hottest area of the grill; the back is thicker, so it needs higher heat.

Step 3: Flip the Fish

Generally, you can wait until the tail has already browned. If you use a fish net, you can just flip it. If you don't use a grill net, many people will use a spatula to flip it, but you have to stick the spatula under the fish's body. By the time you realize that the fish is still stuck to the grill, it's too late and the skin is already broken. Others use food tongs, which can also be a bit rough.

Use a meat-cutting fork to flip the fish. Stick a cutting fork under the grill and try lifting the fish from the bottom. If the fish is a little sticky, wait a few moments and then try again. If it's not sticky anymore, it will be easy to lift. If you prep the fish and grill well enough, it usually won't stick.

After you're sure you can flip it, use a cutting fork to flip it, then use a spatula to catch the fish on the other side and slowly lower it.

Step 4: Wait for the whole fish to cook

After flipping, you can wait for the fish to finish cooking. You can confirm this by inserting a quick-read thermometer into the thickest part of the fish, and a temperature of 57 degrees Celsius will indicate that the inside is cooked. If you find that the surface has browned and crisped but the interior is not yet cooked, move the fish to the indirect heat zone to continue grilling.

Step 5:

Allow to sit for 5 minutes before serving at the end. An easy way to serve is to just squeeze a little lemon juice or drizzle olive oil. Of course you can also make a separate sauce and serve the fish after you've disposed of the heads and tails.