Allow your fish to sit for 5-10 minutes to bring it up to room temperature before generously oiling and seasoning it prior to putting it on your cooking grates.If you’ve experienced fish sticking to the grates in the past, chances are you didn’t preheat your grill to the correct grilling temperature, or clean your cooking grates properly. Just a good rule of thumb, clean cooking grates are a necessity no matter what you are grilling to aid in easy removal of your grilled cuisine. The last thing to do is clean the cooking grates with a stainless-steel brush to remove all prior cooking debris that may still be left over. Now that your grill is preheated, you’re almost ready to start grilling your fish.
#Grilled bluefish skin
Whether skin is on or off, the temperature should be at a medium to high heat, depending on the recipe, around 400-450 degrees Fahrenheit. Lastly, preheating the grill will prevent the number one fear for fish grillers…sticking.Įven though fish is very lean, it will naturally release itself from the cooking grate when it is finished cooking if the grill was preheated correctly.Īnother constant when it comes to grilling fish is the temperature. Having the grill preheated will also lessen the amount of time your fish is on the grill, resulting in less opportunity for your fish to dry out.
Bringing the grill up to temperature will help in caramelizing the fish and provide the defined grill marks that supply the immense flavor all grillers love. The first step when grilling anything, especially fish, is to preheat your grill on high.
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