How to Grill Fish

Step 1: Whole, Delicate and Meatier
Here are a few simple techniques for grilling every type of fish -- whole fish, delicate fish and meatier fish fillets -- perfectly each time.

Step 2: Whole Fish
For whole fish, stuff them with aromatic ingredients such as orange and lemon slices, shaved fresh fennel, and fresh herbs, then season them with salt and pepper and drizzle with a bit of dry white wine. Wrap the stuffed whole fish with foil to encase completely then set the pouch directly on the grill to cook.

Step 3: Delicate Fish
For more delicate fish filets, such as arctic char and mahi mahi, set a heavy cast iron grill pan on the grill rack and preheat it until it is very hot. Drizzle some olive oil on the grill pan.

Step 4: Cast Iron
Lay the fish on the pan. Cook until the fish is golden brown on the bottom. Using a large flexible metal fish spatula, turn the fish over and cook on the second side until golden brown and just cooked through.

Step 5: Meatier
For firmer fish fillets, such as albacore tuna, and even shellfish, such as shrimp, rub a bit of oil over the fish and season with salt and pepper, then place the fish directly on the hot grill. Allow the fish to cook until dark brown grill marks form then turn the fish over with a metal fish spatula and continue grilling until just cooked through.

Step 6: One Flip
Cooked fish is more delicate than raw fish, so whether you're grilling directly on the grill rack or on a cast iron grill pan, do not turn the fish over more than once in order to help keep the flesh intact.

Step 7: Serve
Serve grilled fish with lemon wedges, compound butters, simple vinaigrettes or a tartar sauce.

Items You'll Need for this GMC Trade Secret

• 1 whole Fish
• 1 Lemon
• Tartar Sauce
• Olive Oil
• 1 cup Dry White Wine
• Salt and Pepper
• 1 Fennel bulb
• Vinaigrettes
• Compound Butters
• 1 Orange