Our Paleo Family

Simple Grilled Fish

When the weather turns warm, I love to grill out as often as possible. Somehow, it just makes dinner seem more relaxed and casual. As long as the mosquitoes aren’t biting, we’ll eat outside as well. We find ourselves lingering over dinner and conversation just a little bit longer.

If you’re one of those people who think fish is stinky, then cooking it outside is a great idea!

Fish cooks very quickly, so be sure to set a timer so you don’t turn your high quality protein into rubber.

A lot of people don’t cook fish because it can be tricky.

  • Different types of fish cook in different amounts of time.
  • Different people like their fish cooked to different temperatures.
  • It is easy for fish to stick to your grill grates and you lose half to the fire below.

Here are some tips to help avoid those issues:

  • Turn your grill on high – you can use that high heat to help burn off any leftovers from the last time you grilled and the high heat will also help your fish to come off more easily
  • Don’t try to grill very thin filets – 1/2 inch thick minimum is best
  • always close the lid when you’re cooking
  • check back every two minutes
  • make sure your fish has some sort of oil brushed on before cooking or have oil in your marinade
  • Check for doneness – fish should not be flaky per se, but more just easy to separate. It will also no longer be translucent (clearish), but will be opaque (you can’t see through it)

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Simple Grilled Fish
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Simple Grilled Fish
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Pat fish dry with paper towels.
  2. Combine oil or ghee with lemon juice, salt and pepper. Brush over each piece of fish, one side only.
  3. Preheat grill to high. After a couple minutes, scrape off any leftovers from your last grilling adventure.
  4. Brush a little extra oil over you fish and place on grill, oiled side down. Close lid, set timer for two minutes.
  5. Flip fish carefully. A fish spatula* comes in handy for this. Brush lemon butter (or oil) over the other side of fish. Close lid and set timer for two more minutes.
  6. Use a fork or knife to test doneness of fish. It should separate easily and be opaque when done. Tuna is the exception to this. If you find good quality tuna that is safe to eat rare, it will not separate, but you should be able to see a thin tan/gray layer on top and bottom of your tuna steak and bright pink in the middle.
  7. When cooked to your likeness, remove to a platter and be sure to turn your grill off. Brush with additional lemon butter/oil, if desired.
Recipe Notes

This is a fish spatula.

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