Salmon with garnish

Tips for grilling fish

Looking for tips for grilling fish? Grilling is one of my absolute favorite ways to prepare fish; cooking on the grill is quick, and the smokiness of the grill enhances the fish’s natural flavors. Did you know fresh seafood is brought in weekly and during some seasons daily at Moody’s Butcher Shop locations -Zionsville, Geist or Avon?

Tips for Grilling Fish

If you‘ve never done it before, cooking fish on the grill can be a bit intimidating…but it doesn’t have to be. Here are some simple and delicious tips for grilling fish.

Tips for Grilling Fish | Moody’s Butcher Shop Fresh Seafood

Start with the Right Fish

Some types of fish do better on the grill than others. Fish like salmon (steaks or fillets), swordfish, halibut, catfish, cod, and red snapper all do well on the grill. Ideally, any fillet or steak you grill should be at least one inch thick, and the flesh should be firm. If possible, grill your fish on the same day you buy it.

Prep Your Grill

Before you fire up the grill, start with a clean grate. Use a cloth to wipe down your grate with vegetable oil. Once the grate is hot, you should be able to place most fish directly on the grill. If you’re working with thin filets, you may want to put foil down first. If you’re using a firmer fish (think salmon or tuna steaks), brush with olive oil and season with salt before placing on the grill.

Cook Smart

A general rule of thumb to follow is 10 minutes of cooking time for every 1 inch of thickness in your fish. Cook on one side until your fish is done halfway through, then flip. For best results, turn your fish with a wide metal spatula.

Fish is healthy, delicious, and easy to grill once you know the right way to do it! Moody’s has only the freshest seafood and fish for your summer grilling, and our team is available to answer any questions you have about seasoning and grilling. Take some home today and enjoy an amazing meal tonight!

Fresh Fish in seafood case
Fresh Fish in seafood case