If you’re cooking fish fillets, place them in a well-greased grill basket (Weber Deluxe Grilling Basket, $21.99, Amazon). For a gas grill, turn the burners to medium-high and close the cover for about 15 minutes. Though most commonly performed with charcoal and wood burning grills and grill-smoker combinations, gas grills are also up to the task of producing tasty smoked fish main courses. The fish goes on the indirect side of the grill so that it cooks from the steam created in the foil. In a large bowl or pot, mix 5 cups of cold water and ½ cup kosher salt. Make sure the grill never gets too hot while you cook. Cover and grill according to recipe directions. With the right method, you can grill either whole or filleted bluegill. Lay the fish, skin side down, with head-to-tail parallel to the hot grill grate, and sear over high heat for a minute. The internal temperature of the grill needs to reach between 370 and 400 degrees Fahrenheit. If you’re grilling on a charcoal grill, soak wood chips for at least 30 minutes before placing them directly on your charcoal to enhance your fish’s flavor. For a charcoal grill, prepare the coals until they’re covered with gray ash and spread them out in an even layer. When the fish is done, you can use the grilled citrus as a topping, which will add a sweet, concentrated citrus flavor. 3/4 cups salt (Kosher or pickling salt) 3/4 cups sugar 1/3 cup brown sugar 6 cups water Food grade needle nose pliers (not from your workbench) 3 cups Hickory chips and a container to soak them in. Preheat your charcoal or gas grill to medium heat. For a smaller fish, leave the backbone attached to one side and brine each half. Let stand until coals glow red. Submerge the fish for 5 to 10 minutes, tops. Proper preparation of both the fish and grill helps ensure safely smoked fish for appetizers, brunch or dinner. Try this mesquite cedar plank recipe, then use these cooking tips for foolproof fish. Baste with the fish marinate. Delish. Preheat the grill on a moderate heat leaving the pan in place. Smoking fish preserves it and gives it a distinct flavor. Even with taking precautions to keep the meat from sticking, though, grilling delicate pieces of fish can be a risky business. There are endless ways to boost the flavor even more. Using Weber Mitts, remove fish basket from grill and place on a hot safe surface. Grilling fish can be a messy, complicated affair, especially if the fish sticks to the grill. Serve salmon with a couple grilled lemon wedges and a garnish of dill. Grilling Whole Bluegill Make three angled slices, each approximately 1 1/2 inches apart, on each side of the fish, using a sharp knife. Cooking fish on the grill is a great way to serve up some serious flavor in no time, not to mention that there are many health benefits of eating fish. Salmon is a good fish to start with to get the hang of it. Smoking fish adds a different flavor dimension than frying, baking or even grilling by using mild hardwood smoke as a natural seasoning and preservative. If using a gas grill , try to get the plank off the grill quickly because you don't want a lot of ash falling into the grill. Use tongs to place the coals between the grill's side protectors and the disposable aluminum roasting pan. Use a knife to check the center of the fillet when it’s nearing done. Wrap the fish in paper towels or a kitchen towel, to get rid of excess moisture, and place on a large plate in the fridge until your grill is ready. Raij quick­ brines the whole fish for fresher flavor and juicier meat. Let the fish rest in room temperature for about 15 minutes. Pour your hot coals into an old pan. Cook Time 25 mins. Open all of the grill vents. Place the fish into the pan in one layer with the skin side down. You won’t believe how easy it is to make your own whole fish! 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