Brush a light coat of oil on the fish to prevent it from sticking to the grates. When it comes to meat, grilling is relatively easy: Pick your favorite cut, a marinade or dry rub, and throw it on the grill. 7. Grilling fish is a little trickier. 5. 4. When grilling a filet with skin, I grill the flesh side first for 70% of the total cooking time, and then flip it to the skin side for the remainder of the time. Grilling time for a filet will be about 10 minutes per inch of thickness. You name it, I’m probably grilling it. These fish have firm flesh that won't fall apart on the grill, and they are available in steaks or thick fillets, which helps them stand up to the high heat of the grill. Certain types of fish make better choices than others, and some more delicate fillets … 6. With that said, a medium fire is best for grilling, which if you're using a gas grill means about 350 F.

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