Grilling Fish on a Plank. The easiest method of all is to grill your fish on a plank. A plank is simply a slab of wood, usually cedar, but sometimes oak, maple, cherry or apple. After soaking the plank for a couple of hours, simply brush the top with oil, lay it on the hot grill grate and place the fish on top.
Heat the grill to medium-high heat, 400F (or medium if fish is over 2 pounds) and oil the grates. If possible, lower heat on one side. Place the fish on hot, greased grill, with the tail end on the cooler side. Grill, covered, not moving it for about 5 minutes for a 1 1/2-2 pound fish, or until you see grill marks.
Pat the shrimp dry all over with paper towels. Heat oil and/or butter in a pan over medium-high heat. Tilt the pan to evenly coat the bottom. Add shrimp to the hot pan, making sure not to overcrowd (otherwise, they’ll steam instead of sear). Cook until pink and opaque, about 2-3 minutes per side (depending on size).
Refrigerate for 20 minutes. Prepare a charcoal or gas grill. Brush the rack with oil. When the coals are gray or the gas grill is hot, set the fish on the grill skin side down. Cover with the lid and cook the fish for 8 to 10 minutes or until it flakes easily when you test the thickest part with the tip of a knife. Frozen fish on the grill is simply placing frozen pieces of fish directly onto a hot grill to cook. It’s a quick and easy way to enjoy seafood without much prep work or thawing time. However, it’s important to choose the right type of fish for grilling and properly season and oil it before cooking. Getting the Grill Ready: 01. Before you start, prep your grill. Preheat the grill on high at 400-450 degrees Fahrenheit. Bringing the grill up to a high temperature helps caramelize the fish and give them the signature grill marks that add to an intense smokey flavor and appealing appearance. 02. . 145 386 275 260 52 331 74 221 114

how to cook fish on a grill