You should grill fish fillets skin side up first and if grilling other fish it's best to grill it skin side down first and then flip it after around 3 to 4 minutes until fully cooked.
Fish should be room temperature and not frozen before grilling.
If the fish is frozen it should be thawed out before grilling and once the fish is thawed or up to room temperature if not frozen you should coat both sides of fish with some cooking oil and if you prefer add some seasoning or even black pepper.
The oil also helps prevent the fish from sticking and you can even wrap the fish in foil and cook it that way which also helps keep the fish moist.
The least fishy fish to grill is Tilapia fish which is the mildest tasting fish around and it has a mild sweetness and not fishy taste at all
The Tilapia fish is very easy to prepare and goes great with several flavor profiles and dishes.
The best low mercury fish to grill are fatty fishes like sardines, chub mackerel, herring, trout and salmon.
These fish are low in mercury and are great for grilling.
Other good fish to grill are Red Snapper Fish, Yellowtail Fish, Sword Fish and Tuna Fish.
Cooking fish on the grill is a great way to serve up some serious flavor, not to mention that there are many health benefits of eating fish.
Even with taking precautions to keep the fish meat from sticking, though, grilling delicate pieces of fish can be a risky business.
Using foil to cook the fish on the grill is the best way to grill fish and prevent the fish from falling through the grill grates.
Grilling fish with oil is a good way to make good grilled fish.
Brush the fish you're gonna grill with oil, or even use a spray oil to evenly coat the fish.
Sprinkle the fish with salt and a few sprinkles of pepper.
Put the fish on the grill and grill until cooked.
Fish is cooked perfectly when it becomes opaque and easily flakes with a fork.
To check if the fish is fully cooked you can use a meat thermometer to check for an internal temperature of 145°F for optimal doneness.
Overcooked fish can become dry and lose its delicate flavors, so keep a close eye on the cooking process
help seal in some of the natural moisture when grilling fish, pat the fish dry and coat it with vegetable or olive oil.
This is particularly important for firm-fleshed fish like salmon, halibut, or tuna, which can go directly on to the grate.
Sprinkle with salt and pepper, or other seasonings as desired.