How to cook fish successfully on the BBQ
Have you ever dropped whole fish fillets into the BBQ flames or have them stick completely to the grill? With their tender and delicate flesh that flakes once cooked, grilling the fish on the BBQ requires some attention, but once you have the right technique, it’s very easy. Here are some tips to follow at your next BBQ.
1. Choose the best candidates
Fish with firmer flesh, such as salmon, trout or redfish, are easier to handle on the BBQ, because they’re not as flaky as cod, haddock or turbot, for example. The latter are more delicate in general and fall apart more easily when cooked.
2. Turn up the temp
Before placing the fish on the rack, preheat the BBQ to maximum power for about 10 minutes. This sears the protein and forms a crust on the surface that protects the flesh. Then lower the heat to continue cooking.
3. Oil with abandon
The secret to preventing fish from sticking is oil. It is absolutely necessary to oil the grill before putting the fish on it—and after preheating the BBQ. You can even add oil directly to the skin and flesh for a little extra boost.
4. Skin on
The skin of the fish protects the flesh and helps it hold together during cooking. Once the fish is cooked, it is very easy to remove. If the scales have been removed, you can even eat the skin. If you’re cooking a whole fish, the skin keeps the flesh tender and juicy.
5. Use aluminum foil
For worry-free cooking, cover the rack with foil. You will then be sure that the fish does not stick to the grill; just oil the foil. You can also place the fish on a bed of aromatics such as herbs, onions or ginger to help flavour it.
6. Make a parcel
Using aluminum foil is much more interesting than you think! Since you can make an airtight parcel, or “papillote,” it creates steam that will concentrate the flavours. You don’t need to add broth as the fish cooks in its own moisture. And avoid too much marinade as the fish may boil and its texture will become stiff. Small vegetables can also bring taste to the parcel, but choose vegetables that have a cooking time similar to your fish.
7. Handle with care
In general, you can cook the fish on just one side, that is, without turning it over and risking it coming apart. If you’re cooking a tuna or salmon steak with a thicker flesh, you can turn it over to mark it.
8. Marinate at the last minute
The flesh of fish reacts to acidity, salt and sugar, which changes its texture. Marinate the fish just before cooking for about 20 minutes.
9. Know when the fish is cooked
There’s no need for a meat thermometer to check if your fish is cooked. When the flesh comes apart with a fork, it means that the fish is ready. Salmon and tuna can be eaten pink, but white fish should be fully cooked.
Want to cook fish on the BBQ? Here are some recipes to try: