How Much Time Does Fish Need on the Grill?

Grilling fish can seem intimidating, even for seasoned backyard grill masters. Getting the right cook time is key to avoiding dried out or undercooked fish. When grilling fish fillets, steaks or whole fish, there are some tips and guidelines to follow so your fish turns out moist and flaky every time.

Grilling Prep

There are a few things to keep in mind when prepping and setting up your grill to cook fish:

• Preheat the grill for at least 15 minutes. Allowing the grill to preheat thoroughly, around 400-450°F, is critical to prevent fish from sticking to the grates. The high heat sears the fish right away to form a crust that releases from the grates

• Use a metal spatula instead of tongs. Fish is delicate so needs solid support when flipping. A wide metal spatula is ideal. If you don’t have one, use two regular spatulas.

• Consider a grill pan for flaky fish. For fish like tilapia or snapper, use a perforated grill pan so the fillets don’t fall apart. The pan eliminates flipping.

Fillet and Steak Cook Times

For fillets and steaks of firm fish like tuna, salmon, halibut or swordfish:

• Grill the first side over direct medium heat for 6-8 minutes This lets a crust form so the fish releases cleanly

• Flip only when the fish releases easily. Place on a new part of the hot grill.

• Grill the second side for 3-5 minutes until opaque and flaky

• Check temperature with an instant read thermometer. It should be 140-145°F.

• Total cook time is about 10-12 minutes for 1-inch thick cuts. Add about 2 minutes per inch thickness.

Whole Fish Cook Times

For whole trout, bass, snapper or other small whole fish:

• Score fish deeply 3 times on each side. Rub with spices or stuff cavity.

• Grill over direct medium heat for 8-10 minutes per inch thickness.

• Turn carefully using two spatulas when flesh is opaque half way up. Cook second side about half the time.

• Cook until flesh flakes easily and is opaque. Check temperature of 140-145°F.

• Total time for a 3 lb whole fish is 20-25 minutes.

Wrapped Fish

Wrapping fish in foil or leaves helps retain moisture but makes checking doneness difficult:

• Add about 2 minutes per inch of thickness when fish is wrapped.

• Rely on temperature rather than appearance to determine doneness.

Plank Grilling

Cooking fish on a soaked wood plank over direct heat both steams and smokes the fish:

• Cedar planks work well but oak or other hardwoods can be used.

• Soak plank for 1-2 hours before grilling.

• Preheat plank on grill for 2-3 minutes before adding fish.

• Cook fish for about 10-15 minutes more than unwrapped.

• Look for flaky flesh and 145°F internal temperature.

Tips for Perfectly Grilled Fish

Follow these simple tips for succcess when grilling fish:

• Always start with a hot, well-oiled grill. Heat for 15 minutes minimum.

• Brush fish lightly with oil before grilling. Season simply.

• Resist the urge to move the fish too soon. Let it cook and release from the grates.

• Use two spatulas to carefully flip fish. Place on a new hot part of the grill.

• Rely on temperature not time. Fish is done at 140-145°F.

• Don’t overcook. Fish continues cooking after removing from grill.

With the right prep, tools and techniques, you can master grilling moist, flaky fish in about 10 minutes for fillets and up to 25 minutes for whole fish. Investing a little extra time in preheating, oiling the grates and resisting the urge to peek or flip too soon will pay off in beautiful fish worth bragging about. Grilled fish is a wonderful summer treat that your family and friends will devour.