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Grilling fish at home is easy and delicious. Follow these steps using Kingsford® Charcoal to get moist and flaky fish fillets.
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- 30 mins or less
- Main Course
- Keto
- Low Carb
- Paleo
- Pescatarian
- An Afternoon Smoke
- Healthy Eats
- Charcoal
Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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- 1 Food Prep 15 mins
- 2 Grill Prep 10-20 mins
- 3 The Cook 25 mins
Cooking for 4 people
Ingredients
-
4 fish fillets
-
olive oil
-
salt and pepper to taste
1 Food Prep
Pat your fish fillet dry with a paper towel. Run your fingers over the fish, feeling for bones and remove them with kitchen tweezers. Then, very lightly oil both sides of your fish with cooking oil, which will help prevent it from sticking to the grate.
- Season your fish as you like, and keep your fish refrigerated until your grill is ready — you don’t need to bring your fish fillets to room temperature before grilling.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 350°F (Medium Heat)
How to Gauge Grill Heat Without a Thermometer Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below: • High Heat (450° to 550°F): Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort. When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
2 to 4 seconds
•Medium Heat (350° to 450°F):
5 to 6 seconds
•Low Heat (250° to 350°F):
8 to 10 seconds
3 The Cook
- Scrub and oil the grate by dipping a folded paper towel in cooking oil and oiling the entire clean grate using long-handled tongs.
- If there’s skin on one side of the fillet, place it onto the grate skin-side down first, directly over the coals. Avoid moving your fish for the first 2 minutes to get a good sear and prevent it from sticking. When it’s time to turn, be sure to use a wide spatula — or two spatulas facing each other — and gently roll the fish over as opposed to flipping it. Like with most foods, only flip once.
- If you want to grill very delicate, thin filets, lay some slices of lemon or orange on the grill first instead of putting them directly on the grates.
- The time it takes to grill a fish filet varies greatly with thickness, but a general rule is 10 minutes per inch of thickness. Your fish is ready to serve when it reaches an internal temperature of 145ºF.
How to Check for Fish Fillet Doneness Without a Thermometer The time it takes to grill a fish fillet varies greatly with thickness, but a general rule is 10 minutes per inch of thickness.* Use a knife to check the center of your fillet when it’s nearing done. For thin fillets, when the meat is consistently opaque and flakes easily, it’s done. For thick fillets, you want to remove it when the middle is just slightly translucent, because thicker fillets will continue to cook for a few minutes after you remove them from the grill.
For safe meat preparation, reference the USDA website.
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Reviews
5.0
4 Reviews
Rated 5 out of 5 by GeeMarie from Fish is tasty on the gril1l Cooking oil on grill AND fish is important, so the fish doesn't stick to grill. Healthy alternative to meat!
Date published: 2023-08-11
Rated 5 out of 5 by FaytalM from So Flaky I usually only like fried fish, but this recipe was so flavorful and the fish was just so delicate and flaky. I loved it. I'll incorporate more grilled fish into my diet.
Date published: 2023-07-29
Rated 5 out of 5 by smilyfurball from easy and delicious I love this recipe for grilled fish fillets. It seems you could use any kind of fish. The process is quick and loaded with tons of flavor. This will be my go-to for grilling fish.
Date published: 2023-06-14
Rated 5 out of 5 by Brownie from Great grilled salmon! Very basic instructions that resulted in a perfectly cook salmon. Flakey, tender and moist. Not over cooked and dry like our local restaurants.
Date published: 2023-04-25
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