Practice Makes Perfect
Many grillers consider fish fillets and steaks their biggest challenge. They remember the times when fish stuck to the grate and fell to pieces when they tried to take it off the grill. To greatly improve your chances of success, learn to grill firm fish first, especially the ones that are a bit oily, including salmon, swordfish, and tuna.
Don’t Overdo It
Fish and seafood don’t have the muscle structure and firmness that many four-legged creatures have. Therefore marinades work more quickly to break down the structure of fillets and steaks. So, to prevent mushy textures, limit marinating times to just a few hours. And, above all else, don’t overcook fillets and steaks.
Feed the Fire
Don’t be afraid of high heat. It creates a bit of a crust on the surface of fish, and the crust helps the fish release from the cooking grate. The thinner the fillets or steaks you have, the higher the heat should be.
Every time you turn fish on the grill, you create a new possibility for sticking, so turn it only once.
Grill the first side longer than the second. This assures you a nicely developed crust on the first side. Plus, if you are grilling with the lid closed (as you should), the second side will begin to cook while the first side is on the grate. So the second side will not need as long on the grate