Tips for Grilling Alaskan Seafood
If you leave the skin on, it will give you a solid surface to turn the fish and help keep it from flaking apart. You’re only going to flip it once and do not try to move the fillets around on the grill.
Preheat the grill to 400–450°F. Make sure the grates are clean and seasoned before you bring out the fish.
Dry fillets completely with paper towels. Brush both sides with oil and season with salt and pepper.
Place fillets, skin side down, on the grill and close the lid. In 4–6 minutes, try to gently slide a spatula underneath the fish. If the skin is crispy, the fish will easily release from the grate. If the fillet does not easily lift, grill for another 2 minutes and try again.
Flip fillets close the lid, and grill for another 2–4 minutes. Fish is done when it lightens in color, begins to flake apart, and you can easily lift from the grate.
Ingredients
- Fillets of your choice.
- Black cod, salmon, and halibut are good choices for grilling because they have firmer flesh and are usually cut in thicker fillets.
