How to: Grilled fish – This grilled fish recipe works best with salmon fillets but can also work with any thick, firm-fleshed white fish, like red snapper, grouper, halibut or sea bass.
How to: Grilled fish – Lightly dip a wad of paper towels in vegetable oil; holding the wad with tongs, wipe the grate. Continue to wipe the grate with the oiled paper towels, re-dipping the towels in oil between applications, until the grate is black and glossy, about 5 to 10 times.
How to: Grilled fish – Brush both sides of the fish with a thin coat of vegetable oil.
How to: Grilled fish – Season with salt and pepper.
How to: Grilled fish – Place the fish skin side down on the grill, and diagonal to grate slats.
How to: Grilled fish – Reduce the heat to medium. Cover the grill and cook without moving the fish until the skin is brown, well-marked and crisp, about 2 to 4 minutes.
How to: Grilled fish – Try lifting the fish gently with a spatula after 2 minutes; if it doesn't cleanly lift off grill, continue to cook, checking at 30-second intervals, until it releases.
How to: Grilled fish – Using two spatulas, flip the fish to the second side.
How to: Grilled fish – Cover the grill and cook until the centers of the fillets are opaque and register 125 degrees on an instant-read thermometer, about 3 to 7 minutes longer.