Grilling Fish: What Do You Have to Pay Attention To?

Fish can not only be fried, stewed, steamed, baked, and boiled, but also prepared on the grill. Both direct and indirect grilling are suitable methods for grilling fillets or whole fish.

With direct grilling, the food is cooked without a lid and at high temperatures directly above the heat source. A crust is formed on the outside, which ensures particularly intense aromas. However, there is a risk that the fish will quickly become too dry. It also disintegrates very easily or gets stuck on the grill grate – especially when turning. Always grease the grate well before grilling or use a grill basket. Alternatively, fish fillets with skin are particularly suitable: the skin stabilizes and protects, so the fish can be grilled directly on the skin without turning. It is also best to use fish with firm flesh, such as salmon, trout, sea bass, tuna, or sea bream.

Another way to avoid mishaps at the grill are aluminum packets. Place the seasoned fish in greased aluminum foil and add additional liquid, such as wine or soy sauce, as well as other ingredients such as lemon, vegetables and herbs. Close the package well before grilling. Alternatively, play it safe with seafood: Due to its firmer consistency, its flesh is quite stable. Grilled individually or pulled onto skewers beforehand, prawns and pieces of squid are a culinary enrichment at every barbecue party.

Indirect grilling is another cooking method. It is particularly suitable for fish because it does not become too dry. The grill is closed with a lid and the food is not cooked directly over the hot coals. Instead, they are placed on the edge. The hot air circulates in the grill and cooks the fish evenly and gently at significantly lower temperatures. A bowl should be placed under the grilled food to catch dripping liquid.

In addition to individual pieces, you can also grill whole fish. Always use a grill basket that allows the fish to be turned easily. Whole fish can also be seasoned particularly effectively: Place herbs such as sprigs of rosemary and thyme, garlic, and lemons in the abdomen or in the skin that has been cut several times. When cooking, the flavors are distributed very well in the fish meat.