Grilled Fish 101

Cooking over an open fire is the oldest cooking method and one that is still celebrated in many different forms and styles across continents and cultures worldwide. It is a shared culinary heritage expressing our regional roots but also a form of inspiration to learn from others. Along coastal communities, different styles of fish cooked over an open fire reflect their natural environment, temperature and the communities desired finished product. In colder environments, smoking fish serves as a means of preservation and creating a reliable protein source throughout winter months where meat might be unavailable. In warmer climates where food sources are plentiful and available, less of an emphasis is placed on preservation and more so on immediate consumption, as higher outdoor temperatures cause spoilage quickly. 

Grilling fish serves imparts flavor but also incorporates a lean cooking method with minimal added fat or oils. In any grilling application, grills should be warmed on high setting to properly heat grates and burn off any excess residue or carbon buildup. About 10 minutes should suffice to reach an internal temperature not less than 500 degrees F. Grills should be very hot when starting and temperature is backed down before the fish is added to prevent flame up. Then  Use a paper towel to wipe the grates. Apply a small amount of oil or pan spray to grates using a paper towel to wipe in between and on top of the grates. This will help reduce sticking to the grates. 

Prior to cooking, season fish with your desired seasoning. A dry spice will give smokiness as the spices char and will also help minimize moisture. Excessive moisture on the exterior of fish will not lend favorable results and lead to flame ups, burning and sticking. Wet marinades can lend wonderful flavor to cuts such as swordfish, snapper, grouper, tilefish, wahoo and cobia. When using a marinade, minimize any excess marinate on the surface of the fish before grilling. Reserve a small amount of the liquid prior to marinating the fish. This will allow you to baste the fish or use it as a sauce with the risk of cross contamination. 

If using a skin on fish, begin with padding the skin try with a paper towel. Use a small amount of oil or pan spray applied directly to the skin immediately before placing on the grill. Turn the grill down from high setting to medium. Place fish skin down on the grates in the hottest area of the grill. Observe for flame ups and adjust the temperature as necessary. Close the lid slightly to circulate heat to the top of the fillet. When the skin has become crispy and not charred, remove fish using a fish spatula. If the fish is still sticking, cook for another minute. Wipe grates again before placing the fish flesh side down after light oil or spray. Continue to cook for another 2-5 minutes depending on size of the fillet. 

For fish without the skin such as a cross cut steak of swordfish, follow the same methods for a wet or dry marinade. Depending on the thickness of the fillet obtaining a cross hatched grill marked pattern will be achievable using high heat and a priority of not overcooking the steak. Using different parts of the grill allows the fish to cook on "fresh" parts of the grill which are hot and prevent the fish from sticking. As the fish cooks, the metal becomes less hot so using a new part of the grill is like using a fresh saute pan to cook with.  

Grill marks are a very visually appealing characteristic but become the undoing of properly cooked fish if the fillet is too thin. Focus on the doneness of the fish and the visual appeal will come second. Grilled swordfish with a bright salsa, chimichurri, chutney or dressing is a great garnish right on top of the steak and adds vibrance, texture and acidity to any grilled fish. Firm white fish should show a mild flake and succulent with no resistance to piercing with a knife or fork. Tuna can be cooked in a similar manor to a steak of beef, ranging from rare to med-well, although rare to med rare is usually preferred. If you find your fish to be underdone, simply place it back on the grill to continue cooking or bake in the oven at 325 degrees F for a few more minutes. Baste fish with the reserved marinade after it is removed from the grill. You could also baste with melted compound butter. 

Happy grilling,

Aaron Matyac