Let’s take a brief break from hogs, beef, and chicken. Although they are some of the best-tasting cuts put on a charcoal grill due to the fat ratios. There are some cuts of pork, beef, and chicken that hit the charcoal grill just right and absorb the smoke extremely well in the meat while the fat drips on the charcoal, creating another level of smoke. Now, there is another protein alternative that is generally lighter and much lower in fat. You guessed it: fish! When you compare fish to other meats, there is so much less fat in the protein. I want to discuss grilled fish, which is simply delicious. It’s simple to accomplish on a charcoal grill. I understand that this can be intimidating for some. When I first started cooking fish, I was also scared. I used to cook fish solely in foil because I feared it would stick and burn to a crisp. I’ll demonstrate my method and tactics for cooking fish on charcoal barbecues.
First Things First
First and foremost, wherever possible, buy fresh fish. This simple trick can improve your fishing game. When you have the time, try making the same charcoal fish recipe with fresh and frozen fish and see if you can personally taste any difference. Frozen fish is also acceptable, although I prefer to purchase new ones whenever possible. When frozen fish is thawed, it does not have the same texture as fresh fish. Water expands and compresses as it freezes and thaws. Because fish are mainly water, this causes the flesh to break down and become mushy. If you have a local fish market, go there because they usually offer the best selection and freshest seafood. Please get to know the folks that work there; they can often provide information about the fish, such as what’s freshest! The local Meat Counter person will know when the meat has just come to the market, and if you and that person are familiar, you can get firsthand knowledge of the freshest product. This is a plus when you think about it because when you spend your money on the meat, you really do want the freshest product available at the time.
Preparation for Grilling Fish
Now for the preparation. Trimming and brining fish is what I consider fish practice. The procedure differs slightly for pork, chicken, and beef, but the result is the same. Trimming involves removing parts of the fillet that you don’t want to eat or that may cook too quickly, such as a thin or stringy section. If the skin is still on the fish, I ensure it is scaled. To achieve this, rub the scales with the dull side of a knife. Work on them until you’re satisfied that you’ve completed them all. Pro tip: Use a paper towel to hold the fish while you do this. I’ll sprinkle kosher salt on all sides of the fish. I’m ready to cook and refrigerate for about an hour. After brining, one thing I do differently is pat the fish down to eliminate any excess moisture that may cause it to adhere to the grill. Season the fish with a thin coat of cooking oil and some of your favorite seasoning. There will be a variety in most of your local market’s spice sections. Spices specific to fish are generally the safest to use. If you like lemon in your fish, then look for something with lemon in the spice ingredients.
Charcoal Fish Grilling Open Flame
Grilling fish over an open flame is the best method. Direct vs. indirect heat is very important to keep in mind. The closer your meat is to the fire, the quicker it is going to cook or even burn. The alternative is that the farther it is from the heat source, the slower the cooking and the potential for slow smoking. When I first started grilling fish, my biggest concern was that it would stick to the grill. There are a few ways I’ve learned to assist in minimizing this, and you’ll be able to relax and enjoy the results rather than scraping salmon bits off your grill.
First Step
The first tip is to heat up the grill. Begin with a fire appropriate for the amount of food you are cooking, and create a large enough direct cooking zone to cook your fish. Maintain as even a fire as possible (pro tip: charcoal briquettes work excellent for this). This approach aims to get the cooking surface extremely hot to sear the fish and promote its ability to release.
Step Two
The second trick is to oil the grill. Spray some cooking spray on a paper towel. Wipe the grill where you wish to cook the fish using a pair of tongs. This will help keep it from adhering. I will use a folded napkin or fold a large paper towel and pour a capful of oil onto the napkin or paper towel. Then use tongs to apply the oil to the grill. Do not omit this step, and do not use cooking spray over an open flame! Yikes! This will generate large flames using aerosol spray over open flames.
Step Three
Third, stay close by while frying fish over direct heat. The fish will cook quickly, depending on its thickness. Each cook will be different; you’re searching for the precise moment when the fish will fall off the grill on its own. It will provide hints by changing the hue and transparency. Salmon, for example, will turn an opaque pink instead of an orange translucent color, and you’ll see flaking as well. There are too many different types of fish for me to establish a firm rule on this. The safe temperature for fish is 145 °F; nevertheless, carryover cooking in fish is a significant concern. It might be done at 145F but will “rest up” to 150–160F. I usually pull mine a few degrees early; it takes some practice but is simple to master. When cooking, engage all of your senses.
Final Ideas for Grilling Fish on Charcoal Grill
Last but not least, get yourself a fish spatula. Or two! They can be handy for handling delicate fish on the grill or in a frying pan. Please don’t dismiss this tool; it can be beneficial. They are acquiring a sharp edge under the fish when cooking, which is vital to keeping your cook stress-free.
I hope these tips and tricks will help you complete the most creatively pleasing fish dish on your charcoal grill you have ever seen. Enjoy the smoke flavor!