If you like grilling and have had enough of sausages and steaks, you can simply switch to fish. The scaled fellows are perfect for the grill, taste great and are very easy to prepare.
Grilled fish goes perfectly with summer temperatures
Well, not quite. Rather your own garden, because for grilled fish you need of course also a grill, which supplies you with crackling coals the suitable heat. But not only that is indispensable for grilling fish. There are a few helpers you should definitely have with you when you throw the flaky fellows on the grill.
Grilling fish with fish tongs and grill basket
To easily prepare sardines, salmon, gilthead or shrimp on the grill, we recommend fish tongs or a grill basket or wok. The tongs hold your fish together and make turning easier. The basket or wok allows shrimp and seafood, for example, to be kept on the grill and cooked in a relaxed manner. Fish tongs are necessary for whole fish, because turning larger fish is a bit more complicated. With these accessories, however, you have everything under control and no piece falls accidentally into the coals. In addition, a good, classic grill tongs is advantageous, which you can oil a little, so that it glides smoothly under fish fillets and steaks. This way you won’t break any fillets and you can turn them easily.
Fish tongs make the preparation of whole fish easier for you
Wood and paper for your fish
Two additional gadgets that will pave your way to juicy fish and perfectly cooked seafood are, on the one hand, wooden planks on which you can cook your fish. Depending on which wood you use, your juicy fish will then get a different flavor nuance. For this variant you need a grill with a lid, so that the hot air can circulate well when grilling fish. On the other hand you can get yourself parchment paper, in which you can cook for example fillets really well. The paper is much healthier than aluminum foil and much more environmentally friendly. But be careful, grill with parchment only with indirect heat, otherwise grilling will quickly become a fire-hazardous affair. Also, be aware that the fish will be cooked rather than grilled, as it will cook in its own juices.
In the parchment paper salmon becomes tender and juicy
The beginning is.. simply! How to start the project grilling fish
At the very beginning, you have to decide which tasty sea creatures will go on the grill. Juicy salmon, tender sardines or spicy garlic shrimps, everything is allowed and properly prepared everything tastes great. But of course you also need to know how to prepare them. So make sure you don’t just choose one or more types of fish, but also be clear about how you want to grill your seafood or fish. To help you get started, here are a few tasty recipes that are easy to prepare. This is how grilling fish becomes child’s play. In addition, we don’t want to just throw you in at the deep end and have a few tips at the start that will definitely be helpful the first time you grill fish. Have fun!
Beginner tips for perfectly cooked fish and juicy fillets
1.Tip: Prepare yourself and your ingredients perfectly
First, prepare your grill so that it has one zone with direct heat and one with indirect heat. To do this, do not lay out the charcoal evenly in all places in the grill, but build a small "mountain". This then falls from one side of the grill to the other. This way you get a hotter and a slightly cooler grill surface and can grill the food hot and then cook it a little cooler. If you have a gas grill with several burners, you can simply turn off the burners on one side. This creates an indirect heat zone on the grill and you get the same result as on the charcoal grill.
For further preparation, prepare suitable marinades or brush with good oil, so that your fish does not stick to the grill during grilling. You also need enough plates, because the grilled fish should go onto a fresh plate, not back into the marinade. There is a risk of salmonella here. So set aside a plate for ready to grill fish and always have your grill tongs within reach for flipping. Good preparation is half the battle.
Aromatic and smoky: grilled fish
2. Tip: Pay attention to cooking times and keep an eye on the temperature
The next tip sounds simple, but it’s very important: accuracy is key when grilling fish. Pay attention to the cooking times and if you have a meat thermometer, use it! To make sure your filet is nice and juicy and that great white shrimp meat comes out of the shell easily, keep an eye on the temperature of your grill and your food and how long the sea creatures spend in the heat.
3. Tip: Don’t be afraid to use a whole fish!
If you would like to try your hand at grilling a whole fish, but have a bit of respect for the preparation, you need not fear any further. Why? A whole sea bream or the smaller sardines can be grilled very easily. The center bone keeps all the meat in place, which prevents it from falling apart. In addition, the skin protects against excessive heat and prevents the fish meat from drying out. In addition, the skin becomes nice and crispy when grilling fish, which tastes great together with the juicy meat.
Chili garlic marinade for fish
- 1 clove of garlic
- ½ red chili pepper
- 1 sprig of rosemary
- 3 tablespoons olive oil
- 2 tsp honey
- ½ tsp ground coriander
- 1 tsp pepper
- Juice of half an organic lime
First wash the lime, the thyme and the chili pepper. Shake the thyme dry and pat the lime and chili dry with a kitchen towel. Cut the chili and the lime in half, save the two remaining halves for another recipe. Peel the garlic clove. Cut them and the chili into fine slices with a sharp knife or. Rings. Remove the stem from the rosemary and chop it as finely as possible.
Put your olive oil in a bowl, squeeze the juice of the lime and pour in the honey. Toss in the chili rings and garlic slices as well. Add the coriander and season everything with your pepper. Stir the marinade until all the ingredients are evenly distributed. Then coat your fish with it and let it sit for a good 2 hours. Before grilling, be sure to remove the garlic slices so that they do not burn and become bitter.
Salmon chops are really easy to grill
Grilling salmon chops
Ingredients for 4 people
- 4 salmon chops
- Olive oil
- A few squirts of lemon juice per fillet
- Sea salt
First, wash your salmon chops well and pat them dry. If they are frozen, let them thaw first of course. Then rub them with enough olive oil to keep them from sticking to the grate. You can also marinate them a few hours before with a tasty marinade (s.o.), then you can leave out the oil. If you like it simpler, simply sprinkle it with a little lemon juice after oiling.
Once your grill is well prepared you can start cooking. First place your salmon chops on the grill over direct heat and grill them properly for 1 minute. Then turn them over, grill them again for 1 minute and then move them to the indirect heat side where they can finish cooking for 5 minutes. Depending on the thickness of the chops, the cooking time may vary.
Perfect for the grill: Salmon chops
Larded gilthead with grilled vegetables
- 2 whole sea bream, gutted and scaled
- 2 organic lemons
- 1 organic orange
- 2 red pointed peppers
- 6 cherry tomatoes
- 6 potatoes
- 3 red peppers
- 2 onions
- 2 cloves of garlic
- 4 stalks of rosemary
- 2 stalks of thyme
- Olive oil
- Sea salt
First, wash your vegetables, lemons and herbs. Let everything dry or shake it dry. Clean your potatoes. Cut the lemons and the orange into thin slices, so that they fit well into the fish later on. Cut the bell peppers into coarse strips. Cut the tomatoes and potatoes in half. You can leave the peppers whole.
Peel the onions and garlic cloves. Cut the onions into coarse rings, cut the garlic cloves in half. Then put your potatoes, together with the peppers in a grill basket. Drizzle them with olive oil and season them with sea salt. Grill them over indirect heat for at least 30 minutes. If you have pre-cooked the potatoes, 20 minutes will be enough.
Cut the dorade in several places on the upper side and lard it with the lemon slices. Rub them inside with some olive oil and plenty of salt and pepper. Fill them with the onion rings, the garlic and the rest of the lemon slices and 2 orange slices each. Oil them properly from the outside and grill them on direct heat for 10 minutes. Turn them several times. Here an oiled fish tong works wonders!
At the same time that you put the gilthead on the grill, add the chili peppers, cherry tomatoes and the rest of the orange slices to the potatoes in the grill basket. Oil everything and season the vegetables with salt and pepper.
To serve, place your grilled vegetables on the plates and drape your spit-roasted sea bream over them. season them one last time with sea salt and pepper. Enjoy your meal!
A real eye-catcher, but very easy to grill: larded gilthead seabream
Grilling fish like in Portugal: Grilled sardines
- 6 sardines, gutted and cleaned
- Olive oil
- ½ bunch of parsley
- coarse sea salt
- 1 organic lemon
- 3 cloves of garlic
To make the sardines crispy on the outside and tender on the inside, put a lot of sea salt in a bowl and place the sardines in it. Sprinkle them also with it and let the salt extract the water from the skin. This is how they get really crispy when grilled. Meanwhile, wash your lemon and peel your garlic cloves.
Slice the garlic and cut the lemon into wedges. Put about 4 tablespoons of olive oil in a small pot and heat it up. Put the garlic in and let it saute at a low temperature so you get a garlic oil. Season it with some salt and pepper and pull it from the heat.
Take your sardines out of the salt, clean them of excess grains, and then brush them with your garlic oil. But make sure that you do not spread any slices of garlic on the fish. Then put them on your grill over direct heat and grill them for 10 minutes, turning several times.
When the sardines are nice and crispy, drizzle them with some more olive oil and lemon juice, salt and pepper to taste, and sprinkle with the chopped parsley.
A little tip for the foodRemove the head and nibble them with your fingers.
Grilled sardines are crispy and tender at the same time.
Rubs: dry marinade for the fish
With Rubs, so spice mixtures to rub, you season your fish without oil. Because they are prepared with a lot of sugar, the fish then gets an aromatic crust that allows for completely new flavor nuances. In addition, such a rub does not have to soak in for hours, which means faster preparation. Perfect for a fish with rub is indirect cooking on a wooden plank.
Because the fish is protected from the direct heat, it can neither burn on nor the rub. The only complicated part of grilling fish with rub and plank is to estimate the combination of flavors. So you’ll need to know which spices work together and how the flavor then blends with the flavor of the plank. Once you get the hang of it, however, you’ll get a flavor experience unlike any other.
Salmon fillet grilled on the wooden plank
- 2 large salmon fillets with skin a 350 grams
- 1 tablespoon sea salt
- 1 teaspoon rosemary
- Grated peel of an organic orange
- 1 tsp paprika powder
- ½ tsp dried oregano
- 3 tbsp. brown sugar
- ½ teaspoon coriander seeds
- One organic lemon
- Cedar plank
With a wooden plank your fish grilling gets a show effect and the filet a great aroma
The preparation on the wooden plank is very simple. Just soak the wood in water for 2 hours before grilling so that it does not burn on the grill. Put it on your baking tray and fill it with water. Place a full glass bottle on the plank, this way the wood is completely submerged and can soak through completely.
While the plank is soaking, you prepare your rub. To do this, simply wash your orange and lemon and remove the peel with a peeler or zester. Put the spices in a mortar and grind everything together with the salt finely. Then put them in a bowl with your orange peel and let everything soak until you are ready to grill. Slice your lemon.
When your plank is ready, place it on your grill and heat it until it starts to crackle and smoke a bit. Meanwhile, rub your salmon fillets with the rub for grilling fish, but leave the skin side out. When the wooden plank is "done", turn it to the other side and put your fillets on it. Then close the lid and let them cook for about 18 minutes. The target cooking temperature here is about 180-200 degrees.
Put the lemon slices on the plank 3 minutes before the end, which may then be heated as well and grant additional aroma. When your fillets are ready, you can serve them quite elegantly on the planks and still decorate with the lemons.