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What you need to know about Grilling Fish

Instead of choosing a meat option when you next Barbecue why not consider fish?

This is a healthy and delicious alternative to meat. Fish is high in protein and low in fat. It is full of omega-3 fatty acids which contribute towards a healthy heart. June the 18th is National Go Fish day ,so get some practice in before you catch your own fish to Barbecue!

Best Fish to Barbecue

Firm flesh fish are the easiest to Barbecue. Often used is Red Snapper, Salmon, Sea Bass, Cod, Swordfish and Halibut, Fillets.The “King” of fish Tuna is very suited to Barbecuing. Only buy FRESH fish. Even better catch it yourself!


An important point to remember is that once placed on the grill, the fish will lose its moisture quickly. They, therefore, recommend that the fish is coated with oil which will help keep the moisture locked in.

Tips for Barbecuing Fish

  • Make sure the grill grate is clean.
  • Build a two-zone area in the firebox. One piled with medium hot coals and the other side will be a cool area.
  • Coat the grate grill when hot with a cloth or paper towel coated in vegetable oil. Be careful to use tongs.
  • Brush the firm-fleshed fish with vegetable oil and season.
  • Place the fish on the hot side of the grill. Flip the fish after cooking at least halfway through.
  • A good guide is for every 1-inch fish steak allow 10 minutes cooking time over medium coals.
  • Wrap thin fillets in parcels of banana leaves or aluminum foil.
  • It is important to only flip the fish once the skin no longer sticks to the grill. If you are cooking fish, steaks use a spatula to lift and flip the fish.


Cooking a Whole Fish on the Grill

This can give a delicious result with many types of fish. The skin protects the delicate fish flesh, the bones keep the flesh juicy. It is also easy to impart additional flavor by stuffing the cavity with herbs and citrus fruits.

Some Pitmasters prefer to rely on fish baskets to assist with barbecuing the fish. This will prevent the fish from falling apart as you flip it. It is important to coat the basket with oil before placing the fish into grill.

Many cooks prefer to score the fish deeply before grilling. The cuts help to distribute the heat so that the fish cooks evenly. The slices should be at an angle and continue through to the bone. Use a very sharp knife as cuts must be clean and sharp.

Another way to grill a whole fish is to wrap in several layers of newspaper. Then soak the whole parcel in water. This will prevent the paper from catching fire and add a smoky flavor to the fish.


Swordfish Steaks

Select steaks 1 to 1 ½ inch thick.

Rub the swordfish with a light coating of olive oil. Adding lemon to the oil gives a delicious citrus flavor.

Season lightly with Salt and pepper. Consider adding a little chili, capers or fresh herbs.

Brush the grill grate with a layer of oil before placing the swordfish steak on the grill.

The fish will take three to four minutes on each side. Gently pull a piece of the fish aside and check it is opaque.

Enjoy with a tangy relish or a fresh salsa.


Asian Style Barbecue Salmon


4 x  6-ounce salmon steaks

For the Marinade:

  • 1/4 cup vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons finely chopped spring onions.
  • 1 tablespoon sambal chili paste
  • 2 teaspoons brown sugar
  • 1-2 cloves garlic (minced)
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt

Marinade the Salmon steaks for an hour.

Place fish on a hot to medium grill. Or on a Wood Plank (See: How to Grill on Wood Planks)

Brush with a little of the marinade when placing. Discard the balance of the marinade.

Cook for 4–5 minutes each side.


This summer leave the steak and chops behind and try a Fish Barbecue . With a little care this can become a family favorite .



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