Grilling fish: Perfectly cooked without sticking to the grill

Grilling fish is very easy. The biggest challenge when grilling fish is to prevent the fish from sticking to the grill.

It is easier to grill the fish with the skin on. This protects the fish flesh during grilling.

Oil can be used to prevent the fish from sticking to the grill. This creates a separating layer between the grill and the fish. Temperature-stable and neutral vegetable oil is ideal for grilling fish.

Only place the fish on the grill when the grill is already hot. The sticking effect often occurs when the grill and fish heat up at the same time.

Fish fillets should be dried before they are placed on the grill because wet fish sticks to the grill. Slide the fish back and forth on the grill for the first few minutes to prevent it from sticking.

Fish can be grilled on a charcoal grill as well as on a gas grill.

Charcoal gives the fish dish or fillet on the grill a smoky flavour. Charcoal can get very hot So you should make sure that the charcoal is no longer burning and grill the fish using the embers. Pile up the charcoal so that there is a hot zone in the centre of the grill and a slightly cooler grilling surface at the edge. This way you can grill the fish hot and continue cooking it a little cooler.

If you want to add a different flavour to the fish, you can grill it on a wooden plank. To do this the grill must be able to be closed with a lid.

With a gas grill, the temperature can be individually adjusted to the fish.

Tinfoil can help to heat the fish evenly on the grill, even at lower temperatures.

To avoid negative health effects, you should pay attention to a few little things when grilling fish with tinfoil. Tinfoil should not come into contact with salt. Salt can dissolve aluminium ions from tinfoil and aluminium grill trays. Reusable stainless steel grill trays are therefore more suitable.

Baking paper is a more environmentally friendly and healthier alternative to tinfoil. The fish cooks in baking paper in its own moisture. If you are grilling fish with baking paper, the grill should not be too hot. This is because baking paper can quickly catch fire if the heat is too high.

In general, any fish can be grilled. Fatty and firm fish in particular is ideal for grilling. This includes, for example, salmon, sea bream and trout.

Low-fat fish can also be a good choice for grilling. Attention should be paid to the correct preparation. You can use low-fat fish to make fish cakes or fish soup. If you want to prepare it as a fillet or whole, you should use vegetable fat. Fat is a flavour carrier and can enhance the flavours of the spices, and the salty fish.

A marinade chosen to match the side dish can also emphasise the natural flavour of the chosen fish.

Perch is a low-fat fish. Low-fat fish is not easy to grill as it dries out quickly over the embers. To counteract this, coat it with butter or oil. Otherwise, the fish can be cooked in baking paper coated with a little olive oil.

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Ingredients: grilled perch with rosemary:

• 4 perches
• 60 g butter
• 4 sprigs of rosemary
• 1 lemon
• Salt
• Pepper
• Ingredients for a side salad and jacket potatoes

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Preparation of grilled perch with rosemary:

1. Remove the scales from the perch using a fish scaler or knife.

2. Shorten the dorsal fins of the perch.

3. Season the inside of the perch with salt and pepper.

4. Place the butter, a slice of lemon and rosemary in the cavity.

5. Close the perch with a toothpick.

6. Place the perch on the grill at about 160 °C.

7. Brush the fish repeatedly with melted butter.

8. Do the fin test for the perfect cooking point.

9. Serve with a lemon.

10. Serve with a green side salad and jacket potatoes.