When the grill is heated, run a cloth dipped in vegetable oil over the grates to keep the fish from sticking. 4. Coat the trout with vegetable oil. Use a small brush to coat your fish with a layer of vegetable oil. This will keep in moisture while cooking and keep your fish from sticking to the grates. 5.
Pat dry the fish then season both sides with salt and pepper. Add the marinade to a ziplock bag and add the swordfish steaks in it. Marinate the fish for 20 minutes. Heat a non-stick skillet over medium heat. Add the butter and once melted, add the swordfish steaks and cook for 3-4 per side, until fully cooked.
Add fish fillet pieces to the pan and marinate for a few minutes. (Keep the pan warm or the butter will congeal.) Grill the fish on high heat for about 5 to 10 minutes, basting with the excess marinade as you go. (The melted butter will cause flare-ups on the grill that will help get a nice char on the fish.)
The cooking time for fish on a gas grill can vary depending on the thickness of the fillets or steaks. As a general guideline, cook the fish for about 4-6 minutes per
Pat the tilapia dry with some paper towels. Brush both sides of the fillets with half the olive oil. In a small bowl, mix together the spices. Season both sides of the tilapia with the spice blend of salt, pepper, garlic powder, onion powder, and paprika. Heat a grill pan (or cast iron skillet) over medium-high heat.
Lightly oil the grill grates to prevent the fish from sticking. Place the fish directly on the grill grates, skin side down, if applicable. This helps to hold the fish together and retains moisture during the cooking process. Cook the fish for about 4-6 minutes per side, depending on the thickness, or until it reaches an internal temperature of
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how to cook fish on a grill
