How to Grill Fish (Like a Boss) on a Wood Pellet Grill



It’s a long-standing tradition to eat fish for Good Friday, although sometimes grilling fish can be trickier than grilling meats, fruits, or vegetables. Team Pit Boss is here to help! This guide will give you the skills you need to know on how to grill fish like a boss. Enjoy the healthy and flavorful benefits of cooking fish on a Pit Boss Wood Pellet Grill.

11 TIPS FOR GRILLING FISH

Let’s get started with the basics. Once you understand how to grill fish, you can take on any recipe or flavor combination, like Honey Soy Glazed Salmon or Blackened Mahi - Mahi Tacos.

HOW TO BUY FISH

1. Choose Salmon, Swordfish, Tuna, Mahi-Mahi, Halibut, or Snapper

The first step in buying fish to grill, is choosing the right type of fish cut.

The first step in buying fish to grill, is choosing the right type of fish cut. These varieties all have firmer, meatier textures that grill beautifully under the heat, and are less likely to fall apart.

Garlic Salmon

2. If you can’t get fresh, look for “Frozen-At-Sea”

Your grilled fish recipe is only as good as your fish is fresh. If you’re buying fresh, your local fishmonger or high-quality seafood grocer can give you fillets or steaks that should be firm to the touch and have a clean ocean smell. If your fish smells fishy in more ways than one, put it down and run away. Another alternative is to choose fish that is “Frozen at Sea.” This can sometimes be better quality than fresh fish if you don’t live near the water.

PREPPING YOUR FISH AND GRILL

3. Remove any pin bones, if your fishmonger hasn’t already

These little bones can be pretty pesky while you’re eating. To remove them, gently rub your fingers over the flesh. Pin bones will slightly poke out of the surface and are often located in the middle, meatiest part of the fish. You can easily remove them using needle nose pliers.

4. Cook on clean and oiled grill grates

Clean your cooking grids to get great contact between your fish and the piping hot metal. In addition, oil will season the cooking surface and prevent your masterpiece from sticking to the grids. Trust us, there’s nothing worse than a perfectly grilled fish that ends up stuck to the cooking grids.

Add your high-smoke point oils, like canola, sunflower, or safflower - by using a spray, a paper towel, or rubbing the oil on an onion, and then rubbing the onion on the cooking surface.

5. Wait until your grill is nice and hot before you begin cooking

Most recipes will call for a medium to high temperature of 400°F to 450°F Letting the grill come up to temp prior to cooking will reduce the chance of sticking and shorten overall cook time

FISH COOKING TIPS

6. Grill using a foil packet

This is a fool proof method for easy cooking and amazing flavor. Foil packets also works particularly well for delicate fish that flake apart. Fold the foil so it creates a pouch to hold liquids and add in your fish, as well as, all your favorite flavors, like citrus, vinegars, soy sauce, olive oil, and other seasonings and rubs.

Cedar Plank Salmon

7. Wood Plank Grilling

Cedar plankingis another surprisingly easy and fun to cooking right on the grates. It also infuses hardwood flavor directly into the fish. Just be sure to soak the plank from 1 to 4 hours, prior to grilling. For an added touch, you can let both sides of the plank char and smolder for a minute prior to laying the fish on it to cook.

8. Add olive oil, or mayo if grilling fillets or steaks right on the grates

Mayo is an underrated, golden secret to deliciously grilled fish. It has a ton of oil and flavor. Mixed in with a few spices, it serves as the perfect pre and post grilling marinade. Just add a little of that or some go-to olive oil to both sides before searing.

9. Flip only once

Flipping only once, is another key to prevent your fish from falling apart. You know that it’s time to flip when you see a nice brown crust on the outside.

A good rule of thumb is, 8 minutes of total grilling time, per 1 inch of thickness. So, look for signs to turn a 1-inch fillet or steak after 3-4 minutes.

FISH COOKING TIPS

10. Fish that’s cooked properly should be opaque and flake easily

Fish can be tricky to track if it’s covered in sauce or in a foil packet. However, when it comes to learning how to grill fish, it's important to know that over cooking fish is just as bad as overcooking anything else. It becomes dry or loses rich flavor and texture. Therefore, if you’re not using an instant read thermometer, it’s totally ok to pull the fish off a little early to check that it’s done to your liking

11. It’s better to remove your fish a little early, rather than a little late

Fish can be tricky to track if it’s covered in sauce or in a foil packet. However, when it comes to learning how to grill fish, it's important to know that over cooking fish is just as bad as overcooking anything else. It becomes dry or loses rich flavor and texture. Therefore, if you’re not using an instant read thermometer, it’s totally ok to pull the fish off a little early to check that it’s done to your liking

Get More Pit Boss ®.


Get the Latest Recipes.


Reviews


Review it

Please login or register to review
Walmart
Lowes
Costco
Amazon
Bed Bath and Beyond
Cabelas
Ace Hardware
Tractor Supply
Academy
HomeDepot
Menards
Canadian Tire
HH