A cedar plank salmon or skewer of shell-on shrimp are both marvelous cooked on the grill, but more tender fish like sole or tilapia are far from a barbecue’s BFFs. “Many flaky white fish, including cod, tilapia, and branzino, are notably delicate on the grill,” says Mata, noting that they are “notorious for their tendency to fall apart on the grill due to their delicate texture.” And while this doesn’t make them impossible to cook, they are indeed “more challenging to perfect.”
That said, there are ways to circumvent their naturally delicate characteristics. Whole fish, for example, is easier to grill than a skinless fillet. Alternatively, using a cast iron pan or fish tray on the grill’s grates can help you reap the best of both worlds, taking advantage of char-grilled flavor and eschewing the fuss. Indeed, with the right technique — and the right mastery of the grill — you can eventually get to a point where even delicate fish can shine on the grill.
“[At Quinto Miami] we have a snapper that has no grease, and we cook it directly on the grill,” says Collazo. “So, it’s not about what’s too delicate, it’s about the technique that you have on the grill.” Mata agrees with this comment and adds, “Mastery of technique and careful handling are essential to successfully grilling these types of fish.” If you’re a grillmaster looking for a new challenge then give it a try, but if you’re a live-fire neophyte, it’s better to pass.
