Grilling tips: How to perfect fish on the barbecue

1. Start with skin-on fillets: they’re the easiest to grill and eat. The best are firm fish like tuna, salmon, trout, black cod, halibut and red snapper.

2. Grill fillets over medium, skin-side down. No need to flip them — just keep the lid closed so the barbecue stays hot.

3. To figure out cooking times, measure how thick each fillet is and grill about 5 min for every 1/2 in. Remember that fish continues to cook even after it comes off the grill, so serve immediately!

4. To remove without sticking, slide a thin metal spatula between the grill and the skin, then lift off. Or slip a flexible metal spatula between the crisp skin and flesh, and lift the fillet off, leaving the skin on the grill.

Market-fresh flavours are the best for boosting seafood. Try one of these blends for deliciously flavoured fillets:

Moroccan rub: Stir 1/2 tsp each ground cumin, coriander andcinnamon. Mix with 1 tsp oil. Brush over fish before grilling. Serve with lemon wedges.

Maple glaze: Stir 2 tbsp maple syrup with1 tbsp soy sauce. Brush over fish during last 5 min of grilling.

Herb topping: Stir 2 tbsp each chopped parsley anddill with 1 tsp chopped capers. Sprinkle over fish during last 5 min of grilling.

Looking for more recipe ideas? Here are our five must try fish recipes for the summer:

Tarragon-dill trout (pictured above)
Great grilled side of salmon
Chargrilled zucchini with chili-lime fish
Maple grilled trout on spinach
Cedar-plank salmon