Do you grill fish with lid open or closed?

Answered by Frank Schwing

When it comes to grilling fish, whether to keep the lid open or closed can be a bit of debate among grill enthusiasts. However, the general consensus is to grill fish with the lid closed. Closing the lid helps to keep the heat trapped inside the grill, creating a more even cooking environment and allowing the fish to cook through properly.

One important factor to consider when grilling fish is the internal temperature. It is recommended to cook fish until it reaches an internal temperature of 145°F. This ensures that the fish is cooked through and safe to eat. Using a meat thermometer can help you accurately gauge the internal temperature of the fish.

Another consideration when grilling fish is its delicate nature. Fish fillets can easily break apart, especially when they are flipped or moved around on the grill. To avoid this, using a long, thin grill spatula can be very helpful. This type of spatula allows you to easily slide it under the fillets without breaking them off. It’s important to be gentle when flipping the fish to prevent it from falling apart.

To further enhance the grilling process, you can also use some oil or marinade on the fish before placing it on the grill. This helps to prevent sticking and adds flavor to the fish. However, be cautious with oil as it can cause flare-ups on the grill. It’s always a good idea to brush the grill grates with oil before preheating to minimize sticking.

Now, let’s talk about the grilling process itself. Once you have preheated your grill to the desired temperature, place the fish directly on the grill grates. It’s important to maintain an even heat throughout the cooking process, so keep the lid closed as much as possible. This will help the fish cook evenly on both sides.

Depending on the thickness of the fish and the heat of your grill, the cooking time can vary. As a general guideline, you can grill fish for about 4-6 minutes per ½ inch of thickness. However, it’s always best to rely on the internal temperature and the visual cues of the fish. When the fish is cooked through, it should easily flake apart with a fork.

To summarize, grilling fish with the lid closed is recommended to keep the heat trapped inside the grill and achieve even cooking. Use a long, thin grill spatula to handle delicate fish fillets without breaking them. Cook the fish until it reaches an internal temperature of 145°F and flakes easily with a fork. And don’t forget to add some oil or marinade for flavor and to prevent sticking. Happy grilling!