Fish on the grill: A tutorial. Part two.
When last I left you, we were carefully flipping fish on the grill.
That was part one. And dealt with firmer fish like Salmon, Mahi Mahi, Tuna, and Swordfish.
In part two, we’ll cover the lighter, more delicate fish such as Flounder, Tilapia, Trout fillet, and Sole.
Here’s the hush-hush secret: The more delicate fish are actually easier to cook. Shhh. Don’t tell.
It’s rather simple, really.
- Fire up the grill.
- Grab a sheet of aluminum foil.
- Place the fish in the middle of the foil.
- Fold up the edges of the foil, basically forming a little wall around the fish. Pinch the corners together. (Leave about an inch between the fish and the “wall” edges.)
- Season your fish in its aluminum-walled vessel. Said vessel will capture all the seasoning and eventual juices from your fish, adding moisture and flavor to it. Mouths will water.
- The grill should be hot by now, so place the fish-laden aluminum onto the grill.
- Close the grill’s lid and let cook for six to eight minutes. Time varies based on thickness of the fish.
- At the six minute mark, check your fish. If it’s not cooking evenly (the bottom is cooking but the top still seems raw), reduce heat or move your aluminum to a cooler part of the grill and close the lid.
In essence, this method cooks like an oven but allows the signature grill flavor to be achieved. You can even toss some wood chips onto the coals for a slightly smokey flavor.
Note: Fish should be cooked to an internal temperature of 145º and will flake when pulled apart.
If you need tips on selecting fresh seafood, check the seafood shopping guide.
Now get out there with your favorite grilling apron on and cook up a tasty fish!