Barbequing mixed seafood, especially fish on a charcoal grill will completely rock the palate and this simple piece of fish will become a BBQ delight. People often think grilling fish is tricky but all you need is to plan properly and know the right grilling method to get better results than you can ever imagine.
We will explore the techniques for grilling the perfect BBQ fish on a charcoal grill.
The Selection of the Best Fish for Grilling
The first step though, before reaching the grilling process, is to choose the most appropriate type of fish. The type of fish that does best on a grill are the tough-skinned, less flaky ones. Here are some of the best fish to grill on a charcoal BBQ:
- Cod: Cod fish is a delicate-tasting fish with a dense and moist texture that is ideal to be grilled. If barbequed, it well absorbs smoke from the charcoal whilst retaining the delicate texture of the fish.
- Salmon: This is because salmon has a hard texture and a rich taste that doesn’t break while using a grilling basket. It integrates well with different marinades and spices perfect for any Barbeque event.
- Tuna: Tuna fish steaks are thick and have good textured muscle winning it the chance of grilling while not breaking into pieces. The tuna can be grilled for best quality to be either rare or medium-rare at the most.
- Swordfish: Swordfish acts well grilled as it becomes firm, and should be served with robust sauces or marinades.
- Flounder: BBQ flounder can be grilled without much problem, but the preparation should be a little more considered than for other types of fish. To grill it, you may wrap it in foil or use a fish basket to help it hold its form during grilling.
How to Prepare Cod Fish on a Charcoal Grill
Cod easily stands up on the grill because it has a dense and flaky texture. To cook cod perfectly on a charcoal grill, follow these steps:
- Preheat the Grill: You will start the charcoal using a chimney starter and wait to heat to the optimum ashy white colour. Prepare your charcoal grill with the direct area and the indirect area. This will enable you to grill the fish initially after which you put it in a cooler area to cook further.
- Grill the Cod: Then, put the cod fillets on top of the direct heat zone. Grill each side for 3-4 minutes; the food should be brown or slightly burnt. Then, transfer them to the area of indirect heat and cover them to allow them to cook right through.
- Fish Cooking Temperature: Cod should be grilled until its internal temperature can read 145°F (63°C). A meat thermometer should be used to check the internal temperature of the fish to ensure it’s well-cooked, but not overcooked. The flesh should come off with a fork with a little pressure.
Perfect Fish Cooking Temperature
The most important thing to observe when grilling fish is heat. The most important technique in barbequing fish is to make sure that it is well and evenly cooked but not sucked up.
- Fish Internal Temperature: All fish should be cooked until their inside temperature attains a safe level of 145° F / 63° C. This helps to make sure that the fish is well done so that it cannot harbour any bacteria that could make one fall sick when eaten.
- Check for Doneness: Recommended internal temperature should be checked by using a meat thermometer. If you don’t have one, you can also ensure that the fish flakes easily in the middle with a fork and is fully translucent.
Delicious Charcoal Grill Recipes for BBQ Fish
If you’re looking for inspiration on how to prepare different types of BBQ fish, here are some easy charcoal grill recipes to try:
1. Lemon Garlic Grilled Cod
Ingredients:
- Cod fillets
- Olive oil
- Lemon juice
- Garlic, chopped
- Parsley
- Salt and pepper
Instructions:
- Prepare cod by drizzling it in olive oil and lemon juice decorating with minced garlic and chopped parsley and leaving it for 30 minutes.
- Broil over direct fire for about 3-4 minutes on either side. Transfer the food to indirect heat until the internal temperature comes close to 145 degrees F.
- Serve with a lemon wedge.
2. BBQ Flounder in Foil
Ingredients:
- Whole flounder
- Lemons
- Butter
- Fresh dill
- Salt & black pepper
Instructions:
- Put the flounder on a piece of foil and fill it with lemon, butter, and dill.
- Enclose completely in aluminium foil and put on the grill in the area of the gill where the fire is less. Broil for 10-12 minutes, turning only once, until the inner temperature is 145°F.
3. Smoky Grilled Salmon
Ingredients:
- Salmon fillets
- Olive oil
- Soy sauce
- Maple syrup
- Garlic
- Smoked paprika
- Black pepper
Instructions:
- Make a marinade with the help of soy sauce, maple syrup, crushed garlic, and smoked paprika.
- Salmon fillets should marinate for thirty minutes before they are cooked.
- Grill over direct heat then flip it over to the indirect heat and leave it until its internal temperature reads 145 degrees F.
Grilling Other Fish
However, other types of fish can be grilled alongside cod, which are, to name but a few. Here’s how to grill some other popular options:
1. Grilling BBQ Flounder
BBQ flounder is a tender skinless fish that needs to be handled carefully while barbequing this type of fish. Here’s how to do it:
- Wrap in Foil: To avoid destroying the flounder during the grilling process which can be easily torn apart by the grilling rods benefits from being wrapped in foil or placed in a fish basket. This recipe also recommends putting lemon slices, herbs, and butter inside the foil to enhance the taste of the meat.
- Grill on Indirect Heat: Put the flounder steaks on the less direct heat section of your charcoal grill. The cooking time takes approximately 10-12 minutes on each side. It is recommended to check the internal temp so that it will be up to 145 degrees Fahrenheit before it is consumed.
2. Grilling Salmon or Tuna
- Salmon: Rub the salmon fish fillets with a little salt, and pepper and drizzle them with olive oil. Put them, flesh side down, directly over the flame for 4-5 minutes, and then move them, flesh side up away from the flame for 3-4 minutes. Adequate cooking should be done when the fish’s internal temperature is 145°F.
- Tuna: Grilling of tuna steak should be done in a short time at high temperatures ideal for boiling and grilling. Sear the tuna for 2-3 minutes on each side, and the inside should be left a little ‘blue’ for the best results.
