Grilling fish properly – this is how it works

How to grill salmon, tuna and co. on the grill

Grilling fish is too complicated for you? Be brave! You do have to keep a closer eye on a fish fillet on the grill than on steak and co., because it cooks faster and falls apart more easily. But it’s worth the effort: there’s hardly anything more delicious than fresh fish straight from the grill. The smoky aroma and the taste of the sea are a combination that makes it worthwhile to rethink your grilling habits. And once you’ve mastered the basics of grilling fish properly, the fish soon grills itself.

Which fish tastes especially good from the grill?

Wrong question! It does not matter what its name is, the main thing is that it is fresh! If it has been in the refrigerator for more than 1 day, even the best grill master cannot save it. Tip: It is best to move your shopping from the supermarket to the fish shop. Ask the shopkeeper what has come in fresh today. Good stores sell only such goods. There you will also get personal advice.

The ideal fish for beginners is salmon. It is juicy and tastes less “fishy” than its colleagues. Tuna is a lean top protein supplier. It is particularly delicious when grilled briefly on both sides and still raw in the middle. Fatty fish, such as mackerel or sardines, can be grilled whole because they do not dry out easily. But also sea bream and sea bass (Loup de mer) are great on the grill. A trout is particularly low in fat. They feel most comfortable in foil.

Grill video: How to cook tuna and salmon on the grill

5 steps to perfectly grilled fish

After the fish shopping is done, it’s time to get down to business. But before you fire up the grill, you should clean the grate again properly, otherwise the delicate sea dweller will stick to it. And be careful with the grill tongs: fish disintegrates more easily than meat. Also, if you turn too early, it can be a massacre. Put the fillet on the grill and wait 3 to 4 minutes. Then it should lift immediately and easily. Turn over and grill on the other side for another 2 minutes. Clever alternative: a fish basket or grill grid to clamp whole fish or larger fillets in place. So that nothing can stick or disintegrate.

1. Choosing the right fish
   Solid-fleshed and fatty species such as herring, salmon, mackerel, sea bass and trout are suitable for the grill. Larger fish such as tuna or swordfish can be grilled if you cut the meat into steaks about 3 centimeters thick beforehand.
2. Secure fish well on the grill
   Place whole fish either directly on the grill or clamp them in a special fish grid or fish basket. This prevents the fish from falling apart when turned. Coat the grate or grid with cooking oil beforehand.
3. Wrap the fillets
   Place fillets that fall apart easily in aluminum foil. Season with garlic, herbs, lemon juice and white wine. The fish remains juicier, but does not absorb grill aroma.
4. Observe grilling temperatures
   Meat and fish do not get along on the same grill due to different cooking times. Raise the grill to a higher position, as fish cooks faster. Otherwise it will be dry and black on the outside, but still raw on the inside.
5. Check the cooking level
   To test whether the fish is cooked, pierce it and push the meat apart. When it is bright white and no longer shining through, it is ready to be served. Grill for about 10 minutes per 500 grams, depending on the weight.

Is it better to grill fish directly or indirectly?

Fish fillet is very delicate and should rather be grilled indirectly. If you are in a hurry and give it too much fire, it will fall apart and will not be the most beautiful sight on the plate. More robust are whole fish like trout or mackerel. However, it is difficult to tell when they are done. Therefore, a kettle grill with a lid is ideal. Shovel the charcoal on one side and put the fish on the other side. Close the lid and wait (about 15 minutes). This way the heat spreads ideally and the fish will be nice and crispy, but evenly cooked through.

Seafood also succeeds on the grill?

Sure, especially shrimps and squids. Small shrimps can be roasted on a skewer and served as finger food. But also squid like calamari or cuttlefish taste great on the grill. Cut into rings, they only need a few minutes on the grill. They should be cooked in a grill tray so that they don’t slip through the grate. Or grill the so-called “tubes” (the bodies without the head and legs) whole: score them in a diamond shape, grill them on both sides for 3 minutes and drizzle with lemon. This tastes like vacation!

Grill video: The BBQ Brothers grill black tiger shrimp

General seafood tip: You’ll ruin the healthy effect with thick, greasy sauces like aioli. Rather use a marinade made of good olive oil, fresh herbs, garlic and lemon. Salt, pepper, place in a freezer bag with the seafood and refrigerate for 2 hours. Should it be a strong sauce? A good accompaniment to shrimp skewers is a peanut sauce (Peanut butter, honey, fish sauce, lime juice and chili sauce in equal proportions) or a cocktail sauce made from crème fraîche (or mayonnaise and whipped cream), tomato ketchup, lemon juice, paprika powder (“edelsüß” or cayenne bell pepper), 1 drop of Tabasco, salt, pepper, 1 pinch of sugar and 1 dash of sherry.

Do you have to prepare shrimps for grilling in any way?

Whether you put the shrimps with or without head and shell on the grill is up to you. However, it is easier for you and your guests if you peel the shrimp beforehand. And this is how you get to them: Turn off the head and remove the legs. Reach under the shell from the belly side and strip it off. Important: Score the back with a small knife and remove the black intestinal thread. Afterwards, rinse the shrimp under running water and pat dry.

Can also grill oysters and mussels?

Of course, because fire and water go together! The only grilling rule: To keep the meat nice and juicy, the sea creatures must not sizzle too long on the grill. This is how you grill oysters and mussels:

1. Grilling mussels
First, discard any specimens that are open or broken and brush the rest well. Form a container out of aluminum foil, and place the mussels in it. Then drizzle a little olive oil and a small dash of white wine over them and add chopped garlic or herbs such as cilantro, parsley and tarragon. Press the foil together at the top and put the whole thing on the grill for 5 minutes. When you have removed the foil again, all the mussels should be open. If not: away with the unruly shellfish!

2. Cooking mussels on the grill
Warning beforehand: first remove the silky threads from the joints of the mussels with needle-nose tongs. Otherwise they may actually catch fire on the grill! Now brush off the shells, and discard any mussels that are broken or won’t close when tapped lightly. Then place the remaining mussels directly on the grill and grill until the shells open (usually takes 3 to 5 minutes).

3. Grilling oysters – here’s how
Wash the sea creatures under running water. Open the shell, the top one goes in the trash.  Season the meat with coarse-grained sea salt or a dab of barbecue sauce and place the oysters on the grill with the shells facing downwards. The meat will be nice and firm after 3 to 5 minutes.

4. How to grill scallops
Remove the mussel meat from the shell, pat it dry with a kitchen towel and put it on watered wooden skewers. Then mix some olive oil, lemon juice, salt and pepper and coat the meat with it. Grill the skewers for 2 to 3 minutes on each side, until the meat is lightly brown and gives a little when you press on it with your thumb.