1. Start with skin-on fillets: they’re the easiest to grill and eat. The best are firm fish like tuna, salmon, trout, black cod, halibut and red snapper.
2. Grill fillets over medium, skin-side down. No need to flip them — just keep the lid closed so the barbecue stays hot.
3. To figure out cooking times, measure how thick each fillet is and grill about 5 min for every 1/2 in. Remember that fish continues to cook even after it comes off the grill, so serve immediately!
4. To remove without sticking, slide a thin metal spatula between the grill and the skin, then lift off. Or slip a flexible metal spatula between the crisp skin and flesh, and lift the fillet off, leaving the skin on the grill.
Market-fresh flavours are the best for boosting seafood. Try one of these blends for deliciously flavoured fillets:
Moroccan rub: Stir 1/2 tsp each ground cumin, coriander andcinnamon. Mix with 1 tsp oil. Brush over fish before grilling. Serve with lemon wedges.
Maple glaze: Stir 2 tbsp maple syrup with1 tbsp soy sauce. Brush over fish during last 5 min of grilling.
Herb topping: Stir 2 tbsp each chopped parsley anddill with 1 tsp chopped capers. Sprinkle over fish during last 5 min of grilling.
Looking for more recipe ideas? Here are our five must try fish recipes for the summer:
Tarragon-dill trout (pictured above)
Great grilled side of salmon
Chargrilled zucchini with chili-lime fish
Maple grilled trout on spinach
Cedar-plank salmon
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