How to Cook Fish in Foil on the BBQ | Char-Broil New Zealand (2024)

FAQs

How to Cook Fish in Foil on the BBQ | Char-Broil New Zealand? ›

Grill over indirect heat

Arrange remaining lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes depending on size of fillets.

Bend the foil over the fish and fold each edge so that it becomes a pouch. Use a fork to poke a few holes in the top to release steam as it cooks. Place the foil packets on the grill. Grill over medium-high for 5 to 7 minutes (depending on the size of the fillet) on a gas or charcoal grill.

Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes.

Alternatively, many chefs have used mayonnaise to coat the fish and protect it from sticking. Liberally brush both sides of the fish with mayonnaise, and sear on a hot grill. The mayonnaise adheres well to the fish providing a protective layer that keeps it from sticking.

Bake until the fish is cooked through, about 15 to 20 minutes, depending upon the type and size of fish. If you're throwing it on the barbecue, as we did, place the foil packet directly on the barbecue over medium heat. You won't need to flip it or even move it.

They trap moisture and flavor, making cooking faster and more efficient. Plus, the versatility of different recipes and ingredients used in foil packet dinners makes them suitable for various tastes and dietary preferences.

Aluminum foil melts at around 1220°F (660°C), so that's not an issue. Put the foil on the grates while they are cold. You'll also need to fold the edges of the foil over the grate, as the food may stick to the foil, after which it may becomes difficult to turn the food over with loose foil.

Foil does have useful applications in our grills though, and works well as a makeshift smoker packet. It's also great for wrapping up vegetables, ribs, fish and other foods for a different method of cooking on the grill.

Only flip your piece of fish once while grilling. Do not repeatedly turn and flip it. This will heighten the chance of it breaking apart while being grilled. When it comes time to flip your piece of fish, do not force your piece of fish off the grill.

What is the best fish for BBQ? ›

Firm, robust fish stand up best to barbecuing. Halibut, monkfish and swordfish are all good candidates. More delicate types of fish such as cod can easily flake and fall through the grill, although with a little prep and care when cooking, most fish can be barbecued.

Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.)

It's easy: Have no fear of your prized perch sticking to hot grill grates. Take the gamble out of grilling fish by making a foil basket instead. It's quick: The foil conducts heat and helps to steam fish in just minutes. It holds up: Delicate, flaky fillets can't stand up against many forms of cooking.

She recommends just oiling the fish, using olive or grapeseed oil to promote caramelization and prevent sticking.

directions. Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using). Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.

Foil shouldn't really effect the cook time in an oven for most things, but rather the way the food cooks. It will get a less direct heat and more steam, so it'll get less color but more moisture. Things like potatoes will cook quicker because of the steam, but something like a roast the difference is negligible.

Aluminum pans do not effect the amount of cooking time, however cooking times may vary based on your oven.

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes.

Baking fish in parchment paper or tin foil—known in France and gourmet cooking circles as en papillote—steams the fish with a minimum of fuss and equipment. Delicate fish—sole (as pictured) and other thin white fish—is particularly delicious cooked in parchment packets since it cooks gently and stays moist.