Fish on the grill can be tricky. Here’s some tips for greater success.
Always oil the rack before placing the fish. A fish basket is an easier solution. Still oil it before placing the fish in it.
Lightly brush the fish with olive oil or butter.
I typically sprinkle with garlic powder and fresh ground black pepper.
Fish under 1 ½ inches thick should be cooked over a hot fire that cooks quickly and sears in the juices.
Fish over 1 ½ inches thick should be cook covered to keep the outside from overcooking before the inside is done.
Only turn fish once, carefully using a long blade spatula.
When the fish layers start to come apart easily (known as flaking), and the fish in the center is no longer opaque, the fish is done. Do not overcook or it will dry out. Fish cooks quickly. Usually only 5 minutes per side is needed for 1 inch steaks and fillets.
Serve with a simple butter sauce and lemon, or salsa (there are many salsa variations in the recipes), or flavored butter sauces.
This fish is overcooked. See how dry the edges look?
