The Complete Guide to Cooking Fish on a George Foreman Grill

As an avid fisherman and home cook, I often get asked by friends and family – can you cook fish on a George Foreman grill? The short answer is yes, absolutely! George Foreman grills are a great way to cook fish fillets, steaks, shrimp and more. The unique design allows you to cook food quickly and evenly without added fats or oils

In this complete guide, I’ll share my tips and tricks for cooking delicious, flaky fish on a George Foreman grill. Whether you’re cooking salmon, tilapia, trout or any other fish, following these simple steps will help you achieve perfect results every time.

Why Choose a George Foreman Grill for Cooking Fish?

George Foreman grills have several features that make them ideal for cooking fish:

• Cooks food evenly: The sloped grilling surface and heating elements cook both sides of food at once, eliminating the need to flip. This prevents overcooking the outside while the inside is underdone.

• Doesn’t require oil The nonstick coating means you can cook without adding extra fat or oil. This results in healthier, lower calorie meals.

• Retains moisture The fast cook times seal in the natural juices and moisture of fish. You won’t end up with dry flaky fillets.

• Easy to use: George Foreman grills are designed for simplicity. Even grill novices can make restaurant-quality fish with minimal effort.

• Compact size: These grills take up very little counter space but deliver big results. They’re perfect for small kitchens.

With so many benefits, it’s easy to see why a George Foreman grill is my top recommendation for cooking fish at home.

Best Fish for George Foreman Grills

The key to success is choosing the right type of fish for grilling. Here are some of the best options:

Salmon – Salmon fillets are a fantastic choice for George Foreman grills. The fatty fish stays moist and flakes easily when cooked. Go for wild-caught salmon if possible for the healthiest option.

Tilapia – With its mild flavor and sturdy texture, tilapia grills up beautifully. It’s also budget-friendly and low in mercury.

Trout – Trout has a delicate flavor that pairs well with simple seasoning. Try grilling whole trout for an impressive presentation.

Mahi mahi – Also known as dolphinfish, mahi mahi has a succulent texture similar to tuna. Its meaty fillets won’t fall apart on the grill.

Shrimp – You can cook shrimp with the shells on or peeled. Either way, they’ll turn out tender and juicy.

Scallops – Sea scallops are a quick and easy way to add luxurious flavor. Just don’t overcook them.

Swordfish – Swordfish steaks hold up well on the grill. Their dense, meaty texture is satisfying.

No matter what type of fish you choose, it’s important to start with fresh, high-quality seafood. Avoid fish that smells “fishy” or has dull, mushy flesh. The fresher the better!

Step-by-Step Guide to Grilling Fish on a George Foreman

Once you’ve selected the perfect fish, it’s time to fire up the grill. Follow these simple steps for success:

1. Prep the Fish

Rinse fish under cold water and pat dry with paper towels. If desired, coat with a light brushing of oil to prevent sticking. I like using olive oil or avocado oil.

Season fish generously on both sides with salt, pepper and any other herbs or spices you want. Good options include lemon pepper, garlic powder, paprika, thyme, oregano and more.

If grilling fillets, watch for tiny bones and remove them with tweezers or needle nose pliers.

2. Preheat the Grill

Turn on the George Foreman grill and close the lid. Most models only take about 5 minutes to fully preheat.

While it heats, lightly coat the grilling plates with nonstick cooking spray. This prevents food from sticking.

3. Cook the Fish

Carefully place fish on the preheated grill. Close the lid and cook for 3-5 minutes per 1/2 inch thickness of fish.

Use tongs to gently peek and check doneness. Fish should flake easily and become opaque throughout.

4. Rest and Serve

When fish is cooked, transfer to a plate and tent loosely with foil. Let rest 5 minutes before serving. This allows juices to redistribute for tender, flaky texture.

Plate fish over brown rice, quinoa or fresh greens. Top with your favorite salsa, chimichurri or homemade tartar sauce. Enjoy this healthy grilled meal!

Helpful Tips for Grilling Fish on a George Foreman

Follow these tips and tricks for the very best results:

• If cooking more than one piece of fish, avoid overcrowding the grill. Cook in batches for even cooking.

• Baste fish with olive oil, lemon juice or sauce during the last 2 minutes only. Too early and it will burn.

• Use a meat thermometer to check for doneness. Fish is safe to eat at 145°F.

• Frozen fish should be thawed completely before grilling for food safety.

• Grilling fish in packets or foil pouches makes it practically foolproof.

• Clean the grill while still warm after each use. Deglaze with lemon juice and scrub with a nylon brush.

Go-To Recipes for Grilled Fish

Once you’ve mastered the basics, try out these delicious recipes on your George Foreman grill:

Lemon Pepper Salmon

The classic flavor combo of bright citrus and cracked peppercorn is delicious on salmon. Serve over spinach salads or grain bowls.

Prep time: 5 mins

Cook time: 10 mins

Ingredients:

• 4 salmon fillets

• 2 tbsp olive oil

• Juice of 1 lemon

• 2 tbsp lemon pepper seasoning

• Lemon wedges for serving

Instructions:

1. Coat salmon with olive oil and season with lemon pepper seasoning

2. Grill for 4-5 minutes per side until cooked through

3. Squeeze lemon juice over salmon before serving

Cajun Shrimp Skewers

These shrimp skewers have big, bold flavor from the Cajun seasoning. They cook up super fast on the grill.

Prep time: 10 mins

Cook time: 5 mins

Ingredients:

• 24 large shrimp, peeled and deveined

• 2 tbsp Cajun seasoning

• 2 tbsp olive oil

• Metal or wooden skewers

Instructions:

1. Toss shrimp with olive oil and Cajun seasoning

2. Thread 4-5 shrimp onto each skewer

3. Grill for 2-3 minutes per side until pink and cooked through

Grilled Tuna Steak

Get that sushi house flavor at home with this easy tuna steak hot off the grill.

Prep time: 5 mins

Cook time: 6 mins

Ingredients:

• 2 tuna steaks

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 2 tsp sesame seeds

Instructions:

1. Combine soy sauce, honey, rice vinegar and sesame oil for marinade

2. Marinate tuna steaks for 10-20 minutes

3. Grill tuna for 3 minutes per side, basting with marinade

4. Remove from grill, top with sesame seeds before serving

Frequently Asked Questions about Grilling Fish

Here are answers to some common questions about cooking fish on George Foreman grills:

Can you grill fish that’s been frozen?

Yes, as long as it’s completely thawed first. Allow frozen fish to thaw gradually overnight in the fridge before grilling.

Should the grill be oiled or greased before cooking?

Lightly coating the grilling surface with cooking spray is recommended to prevent sticking. Avoid using oils which can cause flare-ups.

How do you prevent fish from sticking to the grill?

Use oil sparingly, coat the grill with spray, and don’t move the fish until it naturally releases from the surface. If fish sticks, let it cool slightly before loosening with a spatula.

What temperature should fish reach when grilling?

Cook fish to an internal temperature of 145°F. Use a meat thermometer to check for doneness.

How long does fish take to grill?

As a general rule, allow 3-5 minutes per 1/2 inch thickness of fish. Flaky fish like tilapia and trout cook faster than meaty tuna steaks.

Can you get grill marks on a George Foreman grill?

No, this type