How to Grill the Perfect Fish

Serves: 5



Steaks cut from firm, meaty fish like salmon, swordfish, and tuna are delicious when grilled. You cook them pretty much as you would beef steaks. Actually, this isn’t completely true. I cover the grill when cooking thick fish steaks. Restaurant chefs invert a metal pie pan over each. Both methods help speed up the cooking process.

1. Start with the freshest possible fish. Tuna, for example, should be sushi quality. If you like it rare in the center, cut the steak 1 to 2 inches thick. If you like it cooked through, cut the steaks 1/2 inch thick. Swordfish can be cut 1/2 to 1 inch thick. When grilling salmon steaks, leave the bones in. They help hold the fish together.

2. Preheat the grill to high.

3. When ready to cook, brush the fish steaks on both sides with oil or melted butter and season with salt and pepper. If you’ve marinated the fish in a mixture rich with oil, butter, or coconut milk, it is unnecessary to either blot dry, further oil, or season. The grate should be oiled, however the fish can go on the grate right after you’ve done that.

4. Arrange the fish steaks on the hot grate, all facing the same direction. Cover the grill and cook the fish steaks on one side for about 2 minutes for a steak 1/2 inch thick 4 to 6 minutes for one an inch or more thick. If desired, after 2 minutes, using a long spatula, rotate the steaks 90 degrees. This creates an attractive crosshatch of grill marks.

5. Carefully turn the steaks over, using the spatula, and cook the other side the same way, rotating the steaks 90 degrees after 2 minutes and covering the grill again. Tuna tastes best served rare or pink in the center swordfish and salmon should be cooked through.

6. To test steaks that should be cooked through for doneness, gently pierce the steak in the center with a knife it should look cooked through. Or, press the fish with your finger. When properly cooked the area around where you pressed will break into firm flakes. If there is a center bone, the fish should pull away easily.

This How to Grill the Perfect Fish recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
A Day with Najmieh Batmanglij: The Persian Grill
A Few Shark and Bake Tips
A Griller's Guide to the World's Chiles
A Marinating Tip
A New French Paradox
A Special Word About Ground Meat, Burgers, and Sausages
A Traditional Barbacoa
Aleppo Pepper
Approximate Times for Rotisserie Cooking
Barbecue Alley: The Mexican Grill
Barbecue Countdown
Barbecue from the Land of Morning Calm:
Basmati Rice Five Ways
Beef Grilling Chart *
Black Gold
Bombay Tikka "Taco"
Butterflying a Flank Steak
Cleaning and Oiling the Grill
Cooking Hamburgers
Cooking With a Blowtorch
Cooking with Wood
Fish Grilling Chart*
From Hamburg to Hoboken: A Brief History of the Hambuger
Grate Expectations: Some Tips on Grilling Vegetables
Grating Citrus Peel
Grilled Rujak
Grilling Indoors
Grinding It Out
Ground Meats Grilling Chart
Hawkers' Center
How to Butterfly Pork or Beef
How to Butterfly Short Ribs for Korean-Style Grilling
How to Cut Up a Chicken
How to Dry Fennel Stalks
How to Grill Perfect Chicken
How to Grill Perfect Chicken Halves and Quarters
How to Grill Perfect Fish Fillets
How to Grill Perfect Vegetables Every Time
How to Grill a Whole Grilled Fish
How to Grill the Perfect Fish
How to Grill the Perfect Whole Chiken
How to Grill the Perfect Whole Fish
How to Make Scallion Brushes
How to Peel and Devein Shrimp
How to Skin and Bone Fish Fillets
How to Spatchcock a Chicken or Game Hen
How to Stuff Sausages Like a Pro
How to Unskewer Shish Kebabs
How to grill a perfect steak
How to grill with out a grate
How to make ricw powder
How to prepare fresh coconut
How to rinse and dry Cilantro
How to rinse salad greens
How to toast seeds, nuts, and breadcrumbs
In pursuit of the best Tuscan Steak
Jerk: The Jamaican Barbecue
Lamb Grilling Chart
Larding the Beef
Making crosshatch grill marks
Matambre: A hunger-killer from South America
Mesclun Mix
Of Koftas, Lyulas, and Seekh
On trimming fat from meat
Pit Cooking
Pork Grilling Chart
Pork the Italian Way
Poultry Grilling Chart*
Shellfish Grilling Chart*
Stalking the Elusive Grilled Snail
Stuck on Sate: The Indonesian Grill
The Afghan Grill
The Argentinian Grill
The Birth of the Kettle
The Brazilian Grill
The Four Styles of American Barbecue
The Indian Grill
The Japanese Grill
The Macanese Grill
The Moroccan Grill
The Most Famous Fish House in Indonesia
The Splendid Resaurant Karim
The Tale of Three Barbecues: The Thai Grill
The Ten Commandments of Perfect Grilling
The Turkish Grill
The Vietnamese Grill
To Render Chicken Fat
Types of Charcoal
Uruguay's Mercado Del Puerto
Vegetable Grilling Chart*
What to look for in a Grill
When You’re Feeling Less Than Brave
When to cover the Grill
When to use a Drip Pan
Whole Fish, Tikin Xik Style

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.