No matter what technique is used in cooking fish, it is generally ready within minutes. Preparing fish is most times quick and easy, making it a healthy, flavourful option for those who want a quick but nutritious meal.

No matter what technique is used in cooking fish, it is generally ready within minutes. Preparing fish is most times quick and easy, making it a healthy, flavourful option for those who want a quick but nutritious meal. Grilling fish is a natural and easy way to cook fish, however, there are still a few tips that can help you to grill fish so it is perfect every time.

Keeping your fish from sticking

The first task you should be wary of when grilling fish, is how to keep it from sticking to the grill. Because fish is so delicate, it gets stuck to the grill, it may spoil your entire dinner.

First no matter what type of grill you use, always ensure to pre heat your frill. A general guideline is, the grill is ready when you are not able to hold your hand above it for over five seconds.

Unless you are using a non stick surface, you will need to brush the grill with a little oil. alternatively you can brush the fish with a little melted butter or oil prior to placing it on the grill.

You have the option of using a fish grilling basket. These will lock the fish which makes grilling even more effortless. Don’t forget to brush the basket with a little oil so the fish does not stick when you remove it.

Only flip the fish once. When grilling fish or anything at all, you want to turn the items only once. Cook one side; turn it over, cook the other side, then turn off the grill.

Knowing When the Fish is done

A general time frame for cooking fish is approximately 8-10 minutes for every inch of thickness or about 4 to 5 per half inch.

Use a fork to keep into the thickest part of the fish to test for doneness. Poke the fork in a little way and fold back a bit, and the fish should be opaque and its juices milky white. Undercooked fish will be translucent with the juices being clear and watery. Over done fish will be dry and part easy.

Use an instant read thermometer to check the doneness of the fish. Just stick it in the thickest part of the fish to check for doneness. Fish is done at 145 degree Fahrenheit.

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