Resting whole fish is as good an idea as resting meat. Clean and oil your grill grate before grilling a whole fish. Cook for about 10 minutes per side on a 20-inch fish. 6. You want to pull your fish out and let it sit on the counter for 20 minutes or so, just like when cooking a steak, while you are heating the grilled and prepping lemons and garlic. Lay the fish down on the grill with the tail facing farthest away from the main heat. Grill Bulky Items Like Chicken Quarters, Wings or Whole Fish. Do not move the fish for about 5 minutes; this will help prevent the skin from sticking. Turn and grill until golden and just done, about 7 minutes longer. Put the fish in a grill basket or onto a very clean grill rack. Cuisinart Non-Stick Grilling Basket (24) Model# CNTB-422 $ 18 99. For wings, quartered chicken and fish, make sure to use a hinged grill basket with a handle. Really, any kind of grill basket will equip you to take back control of your grill top. Weber Large Stainless Steel Fish Basket (34) Model# 6471 $ 35 99. Aluminum Basket (15) Model# 30 B $ 36 85. Do not grill large fish over very high heat as they will burn to a crisp on the outside before the center is cooked through. At this point, the gelatins that are re-con­gealing and staying inside your fish are going to provide suppleness and extra moistness. Place the fish on the grill rack over a medium-hot spot. Offered in ceramic, steel, or stainless steel options, our variety of grilling baskets is designed to … Rub fish with oil, and season both sides of fish evenly with 1 teaspoon fine sea salt. Your glazed chicken will stay in place while you’re turning them back and forth for a nice savory char on both sides. King Kooker 30 qt. Using tongs and a spatula or 2 spatulas, carefully flip the fish over and cook until the skin is crisp on the other side, 3 to 5 minutes more. Outset Chef's Jumbo Outdoor Grill Basket with Removable Handles Non-Stick (3) Model# 76182 $ 34 91. Cook over moderately high heat for 7 minutes. Steady, medium heat is what you want. A cold fish is more likely to stick to the grill.