How to Cook Fish on a Barbecue

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Cooking fish on a barbecue is an excellent way to bring out the best in the fish's flavor and texture. It's fast, too, since fish fillets are grilled over high heat for just a few minutes on each side. If you'd like to roast a whole fish, a little extra time and care is needed to ensure it gets cooked all the way through.

Part 1
Part 1 of 3:

Preparing the Barbecue

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  1. One of the trickiest parts of cooking fish on a barbecue is making sure it doesn't stick. If your grill grate still has bits of the last thing you cooked stuck to it, the fish's delicate skin and flesh will stick to the grate and the fish will fall apart. Clean your grill grate well with a stiff-wired grill brush. After you've scraped off all the bigger chunks of debris, finish the job by wiping off the dust with a dampened paper towel. [1]
    • If you're dealing with more debris than you can clean off with a wire brush, try this trick: cover the grill grate with a piece of aluminum foil, then light the grill and turn the heat up to full blast (around 550 degrees Fahrenheit). As the debris on the grill gets hot, it will break down and dissolve. [2]
  2. Watermark wikiHow to Cook Fish on a Barbecue
    This is part two in preventing the fish from sticking. Using oil to lubricate the grill grate makes a huge difference when you have to flip the fish or lift it onto a plate. Fold a paper towel into a square pad, dip it in cooking oil, and coat the grill grate well with oil. [3]
    • Wipe the grate with oil until the grate is glossy with the stuff. Don't skimp here, since the oil is the best defense you have against your fish sticking to the grill.
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  3. Watermark wikiHow to Cook Fish on a Barbecue
    If you put fish on a warm grill, it'll stick, so you want the grill to be very hot. Whether you're using a gas or charcoal barbecue, wait until it's completely heated to start cooking your fish. If you're using a charcoal grill, wait until the charcoal turns grey, which indicates it's nice and hot.
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Part 2
Part 2 of 3:

Barbecuing Fillets

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  1. Heartier species of fish are the best type to grill, since they'll hold up to high heat and won't flake apart when you try to lift them. Look for a fatty, thick, steak-like texture and avoid grilling flaky, delicate fish that will simply fall apart when prodded. Here are some great types of fish to barbecue: [4]
    • Salmon
    • Tuna
    • Halibut
    • Swordfish
  2. Watermark wikiHow to Cook Fish on a Barbecue
    Oil both sides of the fish with olive oil or another cooking oil to keep it from sticking to the grill. A good piece of fresh fish doesn't need much embellishment in the way of flavor, but a sprinkle of salt and pepper will enhance its natural properties. [5]
    • Avoid using a sugar-based marinade, since the sugar will stick to the grill and make it hard to move the fish.
    • If you want to flavor the fish with additional spices and ingredients, you may want to consider roasting the fish in an aluminum foil packet instead of placing it directly on the barbecue. [6]
  3. Watermark wikiHow to Cook Fish on a Barbecue
    Cooking the skin side first will help the fish hold together. If your fish doesn't have skin, that's fine; just place it on the grill.
  4. Watermark wikiHow to Cook Fish on a Barbecue
    It takes about eight minutes to cook through an inch of fish, so for most fillets this means three to five minutes per side. Watch as the fish's flesh starts to cook and become opaque as the grill heats it from below.
  5. Watermark wikiHow to Cook Fish on a Barbecue
    The best tool to use for the job is a fish spatula, but any other type of metal spatula will do. Flip the fish carefully onto the other side.
  6. Watermark wikiHow to Cook Fish on a Barbecue
    The fish should flake easily when poked with a fork and be opaque all the way through to the center.
    • The internal temperature of fish should be a minimum of 145 degrees Fahrenheit (62.8 degrees Celsius) when finished. [7]
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Part 3
Part 3 of 3:

Barbecuing Whole Fish

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  1. Any type of whole fish does great on a barbecue. Since whole fish are wrapped in foil before cooking, you don't have to worry about finding a fish with firm flesh. Look for a fresh fish with clear eyes and shiny scales with no bruises or discolored spots. [8]
    • Have the fish cleaned and scaled at the fish counter. The guts and scales will be removed so the fish is ready to go when you get home.
    • You may want to plan ahead a bit further when you're cooking whole fish. A whole fish takes about three times as long to cook as a fillet.
    Wolfgang Puck, Chef and Restaurateur

    In cooking, high-quality ingredients make all the difference. "The most important thing for me is to really buy the best ingredient."

  2. Watermark wikiHow to Cook Fish on a Barbecue
    This will help the fish cook more evenly by opening the fish up to additional heat. Use a sharp paring knife to make a few slashes perpendicular to the backbone on both sides of the fish.
    • Make longer, deeper slashes toward the head, where there's more meat and the fish cooks more slowly. The tail area cooks more quickly.
  3. Watermark wikiHow to Cook Fish on a Barbecue
    [9] Rub olive oil all over the fish and sprinkle salt and pepper both inside and out. If you'd like to stuff the inside cavity with additional seasonings and herbs, feel free to do so. Here are a few popular seasoning combinations:
    • A few slices of lemon and a few sprigs of thyme
    • Minced garlic with rosemary
    • Sliced red onion and butter
  4. Watermark wikiHow to Cook Fish on a Barbecue
    Instead of placing it right over the hot coals or fire, place it on a part of the grill that gets indirect heat, so it won't end up burning. The heat should be steady and medium or else the skin could burn before the fish is done. Place the fish so that the tail is furthest from the flames.
  5. Watermark wikiHow to Cook Fish on a Barbecue
    Each side should be cooked eight to ten minutes per inch of thickness. The fish is ready to be flipped when the meat flakes when poked with a fork. When one side is done, flip the fish and continue cooking for another eight to ten minutes. [10]
    • Another way to tell whether once side is sufficiently cooked is by moving the fish slightly with a spatula; if the skin no longer sticks, it's ready.
    • If the fish sticks, it may not be finished cooking on that side. Give it another few minutes, then work it loose carefully.
    • When done, the internal temperature of fish should be a minimum of 145 degrees Fahrenheit (62.8 degrees Celsius). [11]
  6. Watermark wikiHow to Cook Fish on a Barbecue
    Lift it carefully onto a plate and garnish with lemon slices and herbs. To serve, flake it from the bones and divide into portions, or have your guests serve themselves.
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  • Question
    Which fish is best cooked on a barbecue?
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    Salmon is great, but it really depends on your personal preference.
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  • Question
    Do I use BBQ sauce on the fish?
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    You can, if you'd like to.
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    Is it better to fry or grill a barracuda?
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    Personally, I think it's better to grill the fish. It's healthier and imparts a nice smoky flavor.
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      Tips

      • Whole fish is slightly different, just ensure you have oiled both the BBQ and the fish before cooking. The general rule for knowing if a whole fish is done is quite simple as you will go more on timings.
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      • You’ll be able to tell a fillet is cooked by cutting it open slightly and looking at the centre. If its just changing from translucent to opaque then its perfectly done. Another way to tell if you don’t want to cut it open a little then is to take a note of whether or not the flesh is firm. When its ready it will be firm but with a slight give to it.
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      References

      1. ↑ https://www.popularmechanics.com/home/food-drink/how-to/a26737/how-to-clean-bbq-grill/
      2. ↑ http://www.delish.com/entertaining-ideas/parties/barbecue-grilling/grilling-fish#slide-5
      3. ↑ https://www.seriouseats.com/2010/04/how-to-clean-your-grill-barbecue-oiling-thegrate-charcoal.html
      4. ↑ https://www.thekitchn.com/the-5-best-fish-for-grilling-tips-from-the-kitchn-205308
      5. ↑ http://www.bbcgoodfood.com/recipes/2253642/grilled-salmon-tacos-with-chipotle-lime-yogurt
      6. ↑ https://www.allrecipes.com/recipe/21306/fish-in-foil/
      7. ↑ https://www.thekitchn.com/the-right-internal-temperature-for-cooked-fish-221164
      8. ↑ https://www.tasteofhome.com/collection/how-to-tell-if-fish-is-fresh/
      9. ↑ https://www.seriouseats.com/2014/07/ho-to-grill-whole-fish.html
      1. ↑ http://www.seriouseats.com/2012/07/how-to-grill-fish.html
      2. ↑ https://www.thekitchn.com/the-right-internal-temperature-for-cooked-fish-221164
      3. https://www.seriouseats.com/2012/07/how-to-grill-fish.html

      About This Article

      Article Summary X

      To cook fish on a barbecue, start by oiling the grill grate and preheating the barbecue to high heat. Then, brush both sides of the fish fillets with oil, and place them skin-side down on the grill. Next, cook the fish for 3-5 minutes on each side, or until it flakes easily and is opaque all the way through. Finally, transfer the fillets to a plate and serve them. To learn how to barbecue a whole fish, scroll down!

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