Mastering the Flames

Grilling fish offers a unique opportunity to infuse delicate flavors while achieving a moist and flaky texture. Let's explore the steps to create a perfectly grilled fish fillet.

a. Selecting the Right Fish:
Choose firm-fleshed fish such as salmon, tuna, snapper, or halibut for grilling. The thickness of the fillets should be uniform to ensure even cooking.

b. Prepping and Seasoning:
Pat the fish dry with paper towels and brush it with a light coat of oil to prevent sticking. Season the fish with salt, pepper, and any desired herbs, spices, or a marinade for added flavor.

c. Preheating and Oil the Grill:
Preheat the grill to medium heat (around 350-400°F). Oil the grill grates to minimize sticking and make flipping easier.

d. Direct Heat and Gentle Flipping:
Place the fish directly on the grill grates, skin-side down, for a flavorful sear. Allow it to cook for 3-4 minutes per side, depending on the thickness of the fillet. Use a spatula or grilling basket for delicate fish varieties to prevent flaking or falling through the grates.

e. Checking Doneness and Serving:
The fish is ready when it easily flakes with a fork. Be cautious not to overcook, as fish can dry out quickly. Remove it from the grill and serve immediately with a squeeze of fresh citrus for an extra burst of flavor.