Grill Fish Without Sticking on a Charcoal Grill

Clean the grill grates with citrus safe grill cleaner while cold by spraying it on, letting it sit for a minute, scrubbing with a hard plastic scrubber, and wiping off with a towel.

Spray a little oil on the grill grates and wipe off the excess oil.

Place the fish in the refrigerator for a few hours to dry out the surface.

If there is any excess moisture on the fish, pat it dry with a paper towel.

Spray oil on the surface of the fish before seasoning it.

Season the fish and pat the seasoning down so it sticks.

Turn the fish over and repeat the oiling and seasoning process.

Set up the grill for two-zone grilling and spray the indirect side with canola oil.

Place the fish fillets on the oiled indirect side of the grill and close the lid, letting it cook for about five minutes with the top and bottom vents open halfway.

After five minutes, check the fish to ensure it is not sticking and can be lifted easily.

Move the fish to the direct side of the grill, spraying that side with oil first.

Turn the fish after a minute, ensuring to use a spatula with conviction to lift it easily.

Check the fish after another minute; the edges should be turning white and the surface glistening.

If needed, move the fish back to the indirect side for another minute to finish cooking.

After the last minute, check the fish; it should be perfectly cooked with a shiny surface and moist inside.

Equipment Needed

Dietary

Allergens