Master the Art of Grilling Fish Without Sticking

Grilled fish is delicious, but if you’re not familiar with the process, it can be a disaster. Learn how to grill fish in this easy tutorial.

As the weather warms up, grilling season begins. And while barbecued chicken and juicy burgers may get all the hype, grilled fish deserves a place in the spotlight. The intense heat of the grill sears the fillets, locking in moisture and adding irresistible smoky flavor. But grilling novice and veteran cooks alike know the frustration of fillets that stick and tear apart on those hot grates. Follow this guide to learn the secrets of grilling fish perfectly every time.

Why Grilled Fish Sticks

Two factors cause fish to stick when grilling:

Insufficient oil – Fish needs a slick coating of oil to prevent it bonding to the grill grates Skimping on oil is asking for trouble,
Grates not hot enough – If the cooking surface isn’t rip-roaring hot when the fish hits it will glue itself right on. Always preheat well.

With the right prep and tools, you can avoid these pitfalls for clean, easy releases when flipping and removing. Read on to master this essential summer skill.

Essential Tools for Grilling Fish Sans Sticking

Metal fish spatula – The thin, flexible blade slips right under delicate fillets. Don’t use a stiff, blunt grill spatula.
Natural bristle grill brush – Scrub the grill before and after cooking to remove stuck bits that cause sticking.
Tongs – Useful for oiling the hot grates. Look for scalloped edges that grip.
Small bowl – For oiling the fish. The deeper sides prevent oil dripping.
Paper towels – The best implement for oiling grates. Hold with tongs to protect hands.
Instant-read thermometer – Don’t risk overcooking. Grill to 140°F and remove for perfect doneness.

Choose the Right Oil

When grilling around 400-450°F, you need an oil with a high smoke point or it will burn. Good options include:

Avocado oil (refined) – With a smoke point of 500°F, it won’t break down or scorch.
Canola oil – At 470°F, it’s perfect for grilling. And neutral taste won’t interfere.
Peanut oil – Ideal for grilling meats and fish. Has a smoke point of 450°F.
Sunflower and safflower oils – Two more high heat oils with smoke points of 450°F.

Avoid EVOO, sesame oil, and flavored oils, which burn or impart off flavors.

Prep Fish for a Flawless Grilling Experience

Follow these simple steps for the best grilled fish that never sticks:

Clean – Scrub grates with a grill brush before heating. Remove all stuck on debris and crusty bits.
Oil grates – Using tongs, carefully wipe oiled paper towel over hot grates. Do this several times until the grate sizzles.
Pat fish dry – Blot fillets with paper towels. Excess moisture causes sticking and steaming.
Rub with oil – Brush both sides generously with high-smoke point oil. Don’t skimp!
Season – Salt, pepper, herbs, citrus zest. Go easy on sugar – it burns.
Preheat grill well – Let it heat at least 10 minutes. 500°F is ideal for preventing sticking.
Listen for sizzle – If fish doesn’t sizzle immediately, grates need more preheating. Close lid and wait.
Don’t move too soon – Until fish releases itself, don’t force flipping. Give it time to brown.
Check doneness – Cook to 140°F internal temperature. Use gentle tongs or two spatulas to turn.

Grilling Fish on Cedar Planks

Want to kick up your fish with smoky, wood-infused flavor? Try grilling on cedar planks. Soak planks in water 1 hour to prevent burning. Place oiled, seasoned fish on planks and grill about 10 minutes per inch of thickness. The plank prevents sticking.

Go Beyond Fillet with Whole Grilled Fish

Grilling isn’t just for slender fillets. Ask your fishmonger to scale and gut whole fish like branzino, trout, or snapper. Stuff the cavity with lemon, herbs, and garlic. Truss fish with cooking twine so it holds shape. Grill over indirect heat, turning carefully with two spatulas. The skin prevents sticking.

With the right tools and techniques, you can master the art of grilling flawless fish all summer long. Just keep that grate super hot, oil well, and use a gentle touch. Soon your favorite songs will be the sizzle of fish hitting the grill and the applause of perfectly executed fillets. Grilled fish awaits!

how to grill fish without sticking

The Best Oil to Use for Grilling

First and foremost, you want to choose an oil with a high smoke point. Most fish is grilled between 400 and 450o F, so you need an oil that can handle that heat. Otherwise you’re dealing with burnt oil that can become chemically altered. Here are some good choices for high heat cooking:

It’s important to note that though these oils are choice oils for high heat cooking, refined oils and seed oils aren’t great for overall health. They’re higher in inflammatory fats and are linked to chronic disease—so moderation is key!

The Process: How to Grill Fish Without It Sticking

Start with VERY clean grates on your grill. Preheat the grill to 450º F.
Put some cooking oil in a small bowl while you wait for the grill to heat up. Get your tongs and paper towels ready.
Stick tongs into a wad of paper towel and dip it into the cooking oil. Then, slide the towel over the grates to make a smooth surface. Just like you would season a cast iron pan, you are seasoning the grill here. Do this step four to five times, or until your grate is very smooth.

How to Grill Fish Without Sticking

How do you keep fish from sticking on a grill?

Properly heating a grill takes time. But the hotter the grill, the less likely the fish is to stick. How? Scrape the cooking grate clean with a sturdy grill brush. Hold a wadded rag (or paper towels) with tongs, dip it in oil, and wipe the grate. Repeat. Why?

How can I prepare fish for kids?

This is really dependent on the personal preference of your children. Some children will eat fish the same way adults do for others you may need to make this more interesting by creating things like homemade fishcakes, fish burger patties, fish balls or by adding this to toast or even pasta. Involving your children in the preparation and cooking process can also encourage them to consume the fish.

How do you cook fish without sticking?

How to grill whole fish (without it sticking!) Heat a grill for two zone cooking, where the coals are off to one side. This creates a hot and cool zone to cook with. The hot side should be about 400f. Pat the fish dry using a paper towel, both the skin and the cavity. Season the cavity with some salt, then stuff with the lemon and parsley.

Can You Grill whole fish?

It allows for a beautiful presentation—and cooking fish on the bone keeps it moist and flavorful. You can grill any fish whole (even more delicate species) so long as it fits on the grill. Whole fish should be scaled and gutted before grilling: removing all fins is optional but worthwhile.