The sun is high in the sky and finally, the grill can be taken out again. Summertime is automatically also grilling time, although you don’t necessarily have to grill steaks and sausages. A fresh fish and especially a trout are a highlight on the grill and amaze with their variety. When grilling fish and trout, however, there are a few points that you should bear in mind. This is the only way to ensure that your fish becomes a real treat.

Grill the right types of fish

Firm-fleshed and high-fat fish species in particular are perfect for grilling and make the grill menu a delicious experience. This includes the popular trout, but also salmon, tuna, sea bass, or sea bream. Of course, you don’t necessarily have to work with fillets, a whole fish can also be grilled. Trout, sea bream, and sea bass are best suited for this step. They have an excellent portion size and the meat is quite robust so it doesn’t fall apart easily.

Before the grilling begins, you should recognize fresh fish. Then you can cut 1 to 3 centimeters into the fish on both sides. It is just as important that you coat the grid and the fish well with oil, otherwise, the skin will stick. But do not use too much oil, otherwise, flames will form.

Grilling fish means protecting and cooking

You should not see the skin as a disruptive factor but as a protective layer. Always grill the fish fillets on the flaky skin. For larger fish, you should choose a fillet with skin and center bone. This gives the meat a little more grip and it stays juicy when cooking. In addition, nice and crispy fried skin is considered by most gourmets to be the tastiest thing about fish. Otherwise, the optimum cooking point for a fish plays an important role. Pierce the thickest part of your food with a knife and carefully push the meat apart. The flesh must be bright white, depending on the type of fish, and no longer shine through. If this is the case, you can serve the fish. On the other hand, if you have a whole fish on the grill, gently pull on the dorsal fin. If this can be easily pulled out of the fish, then the optimal cooking point has been reached.

Cook the fillets in the aluminum foil

Fish is quite delicate and can quickly disintegrate on the grill if the heat is too high or it is cooked incorrectly. This not only destroys the pleasure of grilling but also the grill itself. Therefore, work with a piece of closed aluminum foil. Place the fish in the foil and preferably add some wine or fish stock to the package so that the trout stays juicy. Twigs of herbs or small pieces of vegetables are also a highlight and can be wrapped directly. The most important thing, however, is that you grease the foil well from the inside so that the fish does not stick. Just close the foil and off to the grill.

Useful helpers when grilling fish

There are some practical helpers that will make preparing fish much easier for you. For example, there are special grill baskets or fish tongs where you can simply clamp the fillet. This will prevent the fish from falling apart when turning. Grill trays, on the other hand, are ideal if you want to grill particularly sensitive fillets without skin. The shells absorb part of the heat and cook the fish very gently. When grilling fish, you should always have a spatula or spatula ready, because this way the fillets can be turned over without breaking.

Fish herbs, spices, and more

To grill a perfect fish, don’t neglect the companions. Spicy herbs like rosemary, dill, mint, basil, and thyme go perfectly with fresh fish. However, spices such as fennel or chilies also add a special touch to grilled fish. It is important that you make three or four deep cuts in the fresh fish before grilling. This allows the aromas to spread better. Spices, on the other hand, can be massaged in nicely. If you want to put a whole fish on the grill, then fill the abdomen with sprigs of herbs, lemon slices, or garlic. These “steam” through the entire fish from the inside and give it a spicy note.

The right marinade for the grilled fish

A marinade can be a good way to give a fish that special something. You should use oil or soy sauce as the basis of a marinade for pickling. Now there are no limits to your imagination, with ginger, mustard, lemon, and lime peel as well as garlic and spring onions being perfect for fish and trout. Place the fish in the seasoning liquid two to three hours before grilling, turning it several times. It is essential that you dab the marinade well before grilling