One of the most appetizing ways to cook fresh fish is on the grill – especially during the summer months. In direct contact with the heat from the grill, a crunchy and very tasty crust forms on the surface of the fish – due to the coagulation of sugar and protein elements, creating the complex “Maillard” reaction, named after the French chemist who studied and described the phenomenon at the beginning of the twentieth century. In order to get that nice gilding on the outside, while cooking the fish properly from within, it’s important to evaluate the variety, size and cut of the fish you’ve chosen when grilling – plus making sure you have the proper tools to prep it!
Selecting the right fish for grilling
Any fish variety can be grilled! Flat, round or oval fish, mollusks, cephalopod mollusks and even crustaceans! Most important for prepping any kind of fish, however, is the cleaning. In general, the rules are as follows: For the larger varieties, first remove the insides and cut into slices or fillets before cooking, while the smaller varieties can be cooked whole. And for the medium-sized varieties? Cooked whole or sliced is fine. Grill with or without the skin or shell as desired.
The tools for grilling fish
Beyond frying pans and high-quality skillets you can heat on the stove, the best results for grilled fish come from using a proper grill. The best grills for fish have a lid with a hinge on it, so that the heat stays inside to cook the fish properly, cooking both sides without having to move it (which could break the fish meat apart). To grill any fish, using planks to turn the meat properly are very useful – especially for whole fish or large slices of fish. Pincers without sharp edges work well, too, because they allow you to hold the fish without tearing the delicate meat.
Our favorite grilled fish
Mackerel, gilthead bream, sea bass and other similar fish varieties are excellent on the grill: Scaled and gutted, cook them directly on a very hot grill, with just a little oil. Fill the emptied belly of the fish with fresh herbs as desired. Mollusks and crustaceans are also suitable for grilling. Another note: It’s best to leave the skin or shell on when grilling fish: This helps protect the meat and keep it together for a lovely presentation!
Mackerel and other similar fish varieties
Mackerel and other fish varieties similar to it are best when grilled (instead of sautéed in a pan) because they tend to dry out rather quickly. The grill, which reaches a higher temperature, allows for a faster cooking time, which keeps the fish from losing too much of its moist flavor. As with all fish, the fat is most concentrated between the skin and the flesh: As the fish cooks, the fat and the flesh start to soften, allowing you to grill without hardly any added oil. And mackerel is a particularly fatty fish, so we suggest cutting into the skin to eliminate the excess. Fish have delicate skin, so it is best to turn them as little as possible while on the grill. Grill the mackerel for 4 minutes on one side and 2 minutes on the other.
Shrimp and prawns
Shrimp and prawns should be grilled with the shell still on, which prevents the delicate flesh from sticking to the cooking surface. For this reason, however, you will need a very high flame. Before cooking shrimp or prawns, you first have to remove the gut and then “staple" it shut with a toothpick where the head connects to the shell. If it breaks, just eliminate the last ring of the shell to "intercept" the end section of the gut so you can remove it. Cook the shrimp for 2 minutes on one side and 1 minute on the other.