Fish can be grilled using the direct method or the indirect method:
Direct method: After the charcoal becomes ashy white, it is spread out evenly over the bottom of the grill. With this method, the fish cooks very quickly and needs to be watched carefully; most recipes use this method.
Indirect method: The ashy white charcoal is divided into two small banks on either side of the grill. The fish is laid in the center of the grill, away from the direct heat. The fish cooks partly by the heat, partly by the hot smoke. If you cover the grill, the smoky flavor is intensified. Since the fish cooks more slowly this way, it doesn't have to watched as carefully. Add a few minutes to the recommended cooking time when using the indirect method.
- Start with a clean grate. Fish has a tendency to stick to a dirty grill. Then, spray nonstick vegetable cooking spray or lightly brush vegetable oil on the grating. Fish is delicate and may stick when you try to turn it or remove it if the grill is not greased.
- A fish basket is a special wire basket attached to a long handle. It allows the fish to be turned without falling apart. A fish basket should be greased before using.
- Marinade will help to keep a piece of fish moist. Marinate it in a plastic bag with several tablespoons of your favorite marinade. Refrigerate the fish and turn it regularly while it marinates.
- For best results with delicate fillets, cut them first so that they are 4 inches square or smaller. This will make handling easier.
- The fish should be very cold when placed on the greased grating. The cold will slow the cooking time and allow the fish to absorb as much of the smoky flavor as possible.
- Do not salt the fish before cooking. Salting draws moisture out of the flesh.
- To determine cooking time for a fish steak, thick fish fillet, a whole stuffed fish or a kabob, measure the fish at the thickest point. Allow 10 minutes of direct grilling time for each inch of thickness.
| Grilling Times | | 
| 
| Small Whole Fish
| 6-9 minutes on each side |
Large Whole Fish
|
11-20 minutes on each side (longer is fish is thicker or stuffed)
| Fillets
| 8-10 minutes total
Turn only if flesh is firm and thick enough to do so.
| Steaks, 1 inch thick | 5 minutes on each side for a total of 10 minutes. If fish is thicker, increase cooking time (10 minutes per inch). | Kabobs | Most kabobs are cut 1 to 1 1/2 inches thick and will take about 9 to 15 minutes. Cook 3 minutes on each side, turn and continue cooking until done.
| - Remember there are many variables when grilling fish so, watch it carefully - from one minute after you put it on the grill until it's done. When the fish is almost done, stand by the grill and give it your full attention for the last few minutes.
- Don't turn fish fillets. Fillets can cook fully just by having one side exposed to the fire. They will probably fall apart if you try to turn them. Fish steaks and whole fish can be turned, carefully.
- When grilling a fillet with the tail section, fold this section under. This will help even out the thickness of the fish so that it cooks more uniformly.
- A well-cooked piece of fish looks opaque and should be moist. It should have just lost its translucency.
- The texture is right when the fish begins to flake when tested with a fork. This means when pressure is applied with a fork to the thickest part of the fish, the fish will easily split along its natural separations. If it is already flaky, it is overdone. Fish, like steak, continues to cook for a moment or two after it's taken from the grill.
- To remove the fish, use a lightly greased spatula (spray with nonstick vegetable cooking spray). If the fish does stick, slowly loosen it with a gentle back-and-forth motion. Serve the fish on slightly warmed plates.
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