I’m nervous to grill fish as I don’t usually grill it. Why? Because I’m afraid it will fall through the grates or be undercooked.
However, I recently came across info that said to grill 6 minutes on each side if it was a thick filet. Thinner fillets usually take 3-4 minutes on each side. I’m not sure about the internal temperature. Sorry to say, but if it flakes easily, it’s done.
I’ve been grilling tilapia. My brother-in-law says it’s tasteless, but I disagree. It has a mild fish flavor that isn’t overbearing. I think he’s had too much hot sauce over the years.
Costco has a huge frozen bag of nice thick fillets. All I do is defrost it in the frig in fresh orange juice, then pat it dry. I rub a bit of olive oil, salt, and pepper. Amazingly, it’s very tasty! Nice surprise! I want to try salmon next.
Hope you enjoy grilling your fish and not be a scaredy-cat like me.
Weir Talk 