Ask the chef

Question

Dear Chef, how long should I be grilling fish? I hate it when it sticks, but I don’t want it undercooked.

Answer

When grilling fish, timing and technique are essential to achieving perfectly cooked, flavorful results. Chef Alecia Angioletti of Skull Creek Dockside suggests starting by letting your fish rest at room temperature for 5 to 10 minutes before grilling. This ensures even cooking and prevents the fish from drying out. The general rule is to grill fish for 8 to 10 minutes per inch of thickness, flipping only once halfway through. Heat your grill to 400-450 degrees, and keep the lid closed during cooking to create an oven-like environment that locks in heat and flavor. To avoid sticking, make sure your grates are clean and well-oiled. For sturdier cuts like swordfish, halibut, tuna, or salmon, direct grilling works beautifully since these fish hold together well on the grates. For more delicate fillets, Chef Angioletti recommends using a grilling basket or wrapping the fish in foil to prevent it from falling apart while still delivering that smoky, grilled flavor. After grilling, let the fish rest for 3 to 5 minutes to allow the juices to redistribute, keeping it moist and delicious.

Top 5 local fish for grilling 

Here’s a ranking of the best local fish for grilling, based on flavor, texture and grilling suitability. 

1. A local favorite, redfish has a mild, buttery flavor. Grilling it with the skin on enhances the flavor and keeps the meat moist.

2. Firm, flaky and slightly sweet, mahi-mahi holds up exceptionally well on the grill and is perfect for marinades or simple seasoning.

3. Also known as the “lemonfish,” cobia has a dense, meaty texture that grills beautifully and pairs well with a variety of flavors.

4. Highly underrated, triggerfish has a firm, rich texture and sweet, slightly nutty flavor. It’s fantastic on the grill and pairs well with citrus or herbaceous marinades.

5. A firm, hearty fish with a bold flavor, amberjack is excellent for grilling and stands up to smoky, charred notes.