Choosing the Right Fish

The first step to grilling delicious fish is to choose the right kind. Not all fish are created equal for the grill. Some fish are too delicate and break apart easily, while others are too thick and take forever to cook. You want fish that's firm enough to hold up on the grill but still tender and flavorful. Here are a few great options.

• Salmon: Always a standard, richly flavored fish that is ideal to put on the grill and decent firm in texture. It's a bit easier to find in the local markets and is one of the affordable options. When possible, wild-caught salmon should be your choice; a bit pricier, yet worth every penny.
• Tuna: An excellent pick for grilling, this fish is made for those who enjoy the strong, fishy taste of tuna. For the best steaks, make sure they are no thinner than 1 inch.
• Swordfish: A firm-fleshed fish and another one that will hold up wonderfully on the grill, swordfish has a rich, meaty flavor. It's a little pricier, but man, is it worth treating yourself.
• Mahi Mahi: Low-flavored fish, firm texture, mahi-mahi is a great selection for those who do not like a heavy fish flavor.
• Bass: Excellent for general grilling, bass is available in a range of sizes that can be grilled whole or as steaks. It has a non-fishy taste and takes most spices well.

If you are unsure of what type of fish to buy, just ask your fishmonger for advice. They can tell you what's freshest and what's best for grilling.

Preparing Your Fish for the Grill

After choosing the fish to use, it's time you prep it for grilling. Prep makes all the difference, and it is a little less complicated than you're thinking. Here's what you want to do:

Clean and Scale: If using whole fish, then clean it and remove the scales. This will help to get rid of impurities or extra scales that can give a different flavor to the dish. In the case of using either steak or fillet of fish, make sure they are boneless.

• Seasoning: The right seasoning can make the perfect grilled fish. You can just do the simple salt, pepper, and a squeeze of lemon juice, or be as creative with your favorite spices as you like. A good rule of thumb is to use a mixture of spices that complement the flavor of the fish. For example, mahi mahi tastes great with lemon pepper seasoning, but salmon goes well with a rub of paprika and garlic. A few prefer to make a marinade, which is nice if you happen to have a little extra time. *Oil: Before you place the fish onto the grill, brush it with a small amount of oil. It will prevent the fish from sticking to the grills and give it a crispy exterior.
• Skin on or off: Leave the skin on your fish or take it off; that's totally up to you. But if you leave the skin on, it will help the fish hold together when grilling and keep it moist.

Grilling Techniques: Mastering the Heat

Now, the exciting part of grilling! It all just comes down to mastering the heat. Below are a couple of grilling techniques that are bound to give you those perfect grill marks and juicy flavorful fish:

• Direct grilling: This is the most common method, in which you grill the fish directly over the source of heat. This is best for thin fish pieces, as they cook fast and do not require much time over the heat. For direct grilling, you want your grill to be nice and hot. Heat your grill to medium-high heat of about 400-450°F, which is 200-230°C. Place the fish on the grill when it gets hot, then close the lid. Cook the fish 3-5 minutes per side, or until it is cooked through and flakes with a fork. Indirect grilling includes grilling the fish over indirect heat; this means that the fish will not be over direct flame. This is a very good method for thick pieces of fish as they can never burn up easily using this method. Indirect grilling can be achieved by heating one side of the grill to high heat while the other is set at low heat. Place the fish onto the cooler side of the grill, then close the lid. Cook the fish 10-15 minutes per side, or until it's cooked through.

Tip: A very important part of making sure your fish is cooked through is to use a meat thermometer. The internal temperature should be at 145°F (63°C) for salmon and 140°F (60°C) for tuna.

It's just worth noting that I don't like overcooked fish, so I always err on the side of undercooked. But that's me, so you can cook it a little longer if you like your fish cooked a bit more.

Serving Your Grilled Fish

When your fish is cooked, set it to rest a couple of minutes before serving. This allows the fish to continue cooking while releasing juices. Serve the fish with your favorite sides, like grilled vegetables, a side salad, or a light and refreshing pasta salad. Also, you can add fresh herbs, a squeeze of lemon juice, or even a drizzle of olive oil to add flavor to the dish.

Grilled fish with lemon butter would be one of my favorite ways of having it. Simple to do, it just gives a burst of flavor in the fish. Just melt some butter in a pan, squeeze some lemon juice inside, and you can add a few bits of herbs or a pinch of garlic to give it a bit more flavor.

I love the smoky flavor in grilled fish and the smell around me once fish is grilled. Grilling is among the great ways to take seasonal and fresh fish. Besides, grilling fish is an entertaining and easy way to impress friends and family. So the next time you are thinking of dinner that would be delicious and easy, try grilled fish. You will never regret it!

Beyond the Grill: Tips and Tricks

Over the years, I have picked up quite a few very helpful ways of dealing with grilling fish, which I would like to show to you. The following are some of the handy tips that I use every time I grill fish so that it turns out perfect.

• Don't Overcrowd the Grill: Never overcrowd your grill, especially if you're using direct heat. Too much fish on the grill will make it crowded hence causing uneven cooking of the fish. You could always grill in batches in case of a large quantity.
• Use a grill brush: A grill brush is mainly very important to use before and after grilling. This is a very good way of removing the remaining debris or food particles that may be attached to the grill.
• Use a Fish Spatula: A fish spatula is thin and flexible. It's great for flipping a light fish without breaking it.
• Avoid Flipping Too Often: You should wait until your fish is well-cooked on one side before flipping it. Flip once, and resist the urge to flip it again and again.
• Rest the Fish: Once you take out the fish from the grill, rest it for some time before serving. This will give enough time for the fish to cook while releasing its juices and making a really tender and juicy fish.

Grilled fish is something else; it really brings out the natural flavor of this delicate fish and gives it an appealing smoky aroma. You should try it; you'll love it!