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How do you grill fish?

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Flashback Bob
Flashback Bob Posts: 519
edited November -1 in EggHead Forum
I got a BGE fish grill, am all set to go grill up some fish and realized I don't know where to start.[p]Temps? Time? Direct/indirect with a drip pan?[p]I assumed direct at 450-500 or so till the fish was done which would only be a few minutes per side, depending on the thickness.
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  • Unknown
    Unknown
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    Flashback Bob,
    I won't be here to get your answer, but it would help the forum if you would post what kind of fish you want to cook.
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  • Lucky Duck
    Lucky Duck Posts: 80
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    Flashback Bob,For a "grillable fish, 350* dome. The rule of thumb is 10 mins. per inch. It will flake easily. Also, Oil the grill anf the fish, and use tongs to turn it. Wait 'til it loosens itself from the grill, then turn it. If you use a spatule and turn it too soon it will tear it up and make a mess. [p]Sole and the like must be done in foil or a pan as their too delicate. Hope this helps![p]Phil, the fish-eating Duck
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  • Flashback Bob
    Flashback Bob Posts: 519
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    Lucky Duck,
    Yep, this helps!
    Is that 10 minutes per side per inch of thickness, or 10 minutes total per inch?
    I'm thinking of Swordfish, Salmon or Tuna.[p]At 350, that means I can cook some more bread!
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  • Unknown
    Unknown
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    Flashback Bob,
    ten minutes total per inch fish thickness for grilling. turning is optional.[p]do more bread! try it with just a little s&p on top.[p]i most always do some sort of bread after, while the main course is resting. crank er up to 400 and bake
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  • Unknown
    Unknown
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    Flashback Bob,
    That will work fine for all three, but the Swordfish and Tuna will benefit from a hig temp sear followed by a lower temp cook. I like a 1.5 inch steak seared 60 to 90 seconds a side followed by about 15 minutes at 225* indirect for the tuna and 20 minutes for the swordfish.
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  • BigT
    BigT Posts: 385
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    Michael B,
    After 60-90 seconds a side sear on tuna, the next heat it should see is 98.6 ;)[p]Big T
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