1. Buy skin-on fillets (skin on one side and no bones on the other). The skin will protect the fish from the grill. Best firm fish options are: tuna, salmon, trout, black cod, halibut and red
snapper.
2. Ensure the barbecue is hot before putting fish on - this will prevent it from sticking. Quickly oil the barbecue with a rag and vegetable oil before you put the fish on. Place fish skin-side down on grill.
3. Do not flip your skin-on fish - just keep the lid closed so the barbecue stays hot.
4. Cooking time tip: Grill for 5 min per 1/2 inch. Remember that fish continues to cook
even after it comes off the grill, so serve immediately!
5. To remove the fish without it sticking to the grill, slide a thin metal spatula between the
grill and the skin, then lift off. Or slip a flexible metal spatula
between the crisp skin and flesh, and lift the fillet off, leaving the
skin on the grill.
Three flavour enhancers:
Moroccan rub: Stir 1/2 tsp each ground cumin, coriander
and cinnamon. Mix with 1 tsp oil. Brush over fish before grilling. Serve
with lemon wedges.
Maple glaze: Stir 2 tbsp maple syrup with1 tbsp soy sauce. Brush over fish during last 5 min of grilling.
Herb topping: Stir 2 tbsp each chopped parsley and dill with 1 tsp chopped capers. Sprinkle over fish during last 5 min of grilling.
Five fantastic fish recipes:
Fresh grilled trout (pictured above)
Tarragon-dill trout
Great grilled side of salmon
Maple grilled trout on spinach
Cedar-plank salmon
Watch: Our food editor shows you how to grill fish on the barbecue
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