4 fish fillets
salt and pepper to taste
1 Food Prep
Pat your fish fillet dry with a paper towel. Run your fingers over the fish, feeling for bones and remove them with kitchen tweezers. Then, very lightly oil both sides of your fish with cooking oil, which will help prevent it from sticking to the grate.
- Season your fish as you like, and keep your fish refrigerated until your grill is ready — you don’t need to bring your fish fillets to room temperature before grilling.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 350°F (Medium Heat)
3 The Cook
- Scrub and oil the grate by dipping a folded paper towel in cooking oil and oiling the entire clean grate using long-handled tongs.
- If there’s skin on one side of the fillet, place it onto the grate skin-side down first, directly over the coals. Avoid moving your fish for the first 2 minutes to get a good sear and prevent it from sticking. When it’s time to turn, be sure to use a wide spatula — or two spatulas facing each other — and gently roll the fish over as opposed to flipping it. Like with most foods, only flip once.
- If you want to grill very delicate, thin filets, lay some slices of lemon or orange on the grill first instead of putting them directly on the grates.
- The time it takes to grill a fish filet varies greatly with thickness, but a general rule is 10 minutes per inch of thickness. Your fish is ready to serve when it reaches an internal temperature of 145ºF.
For safe meat preparation, reference the USDA website.
Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.