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Grilled Fish on a Small Charcoal Grill

Fish has a reputation for sticking and falling apart on grills. On a small charcoal grill, the easiest way to avoid that is to choose firm fish, dry it well, and use the Slot Grill griddle (plancha) for delicate fillets. Firm steaks and whole fish can go right on a hot, clean, oiled grate. It's a perfect match for fishing and river trips, where you can cook what you catch (where it's legal to keep).

Serves: 2 · Total time: About 20–25 minutes · Grill: Slot Grill Compact

Why this works on the Compact

• Griddle = no sticking, no falling through.
• Compact size matches a couple of fillets or a small catch.
• Fast cook, small fire.

Ingredients

• 2 fish fillets or steaks (6–8 oz each), about 1" thick, skin on if available. Firm choices: salmon, swordfish, tuna, mahi-mahi, redfish, snapper. Delicate fish (tilapia, flounder, trout fillets) are best on the griddle or in foil.
• 2 tablespoons oil
• Salt and pepper
• Lemon, butter, garlic, fresh dill or parsley
• Optional: blackening seasoning

Gear

• Slot Grill Compact, seasoned (how)
• Chimney starter, charcoal or cooking wood, newspaper or natural fire starters, a lighter
• Long tongs and a sturdy spatula
• Heat-safe gloves
• Instant-read thermometer
• Metal can with a lid for cold ash
• Sheet pan or foil pan for raw-to-grill and a clean one for cooked food

Fire setup on the Compact

The Compact's cooking area is 16.25" × 9" (146 sq in). That is plenty for one to three people, but it means coal placement does most of the work a dial does on other cookers. Use a two-zone fire: lit coals banked across about two-thirds of the length, the last third thin or empty. The hot side sears; the cool side finishes, holds and rescues food from flare-ups. Light with a chimney or one of the no-lighter-fluid methods.

Step by step

1. Dry fish thoroughly with paper towels.
2. Oil the fish (not just the grate) and season.
3. Light a chimney and build a hot zone with a cooler zone.
4. Preheat the grate or griddle well; scrape and oil.
5. Cook skin-side down first over medium-high heat. Leave it alone until it releases on its own, usually 3–5 minutes.
6. Flip once with a wide spatula and cook another 2–4 minutes. A good rule of thumb is about 8–10 minutes per inch of thickness total.
7. Check doneness: 145°F, or flesh opaque and flakes easily with a fork. Many people cook salmon and tuna to lower temperatures by preference.
8. Finish with lemon, butter, garlic and herbs.

Foil packet method (for delicate fish)

1. Lay a fillet on heavy-duty foil with sliced lemon, butter, garlic, herbs, salt and pepper. Add thin-sliced vegetables if you like.
2. Seal tightly, leaving some room for steam.
3. Cook on the grate over medium heat about 10–15 minutes, depending on thickness.
4. Open carefully (steam) and check that the fish flakes.

Whole fish at camp

Clean and scale a small whole fish, stuff the cavity with lemon and herbs, oil the skin well, and cook over medium heat on a clean grate or griddle, turning once carefully, until the flesh by the backbone is opaque. Follow local fishing regulations and handle catch on ice.

Variations

• Blackened redfish or mahi: coat in blackening seasoning and sear on a very hot griddle.
• Fish tacos: flaked with slaw, lime and crema in warm tortillas.
• Gentle griddle finish: sear thick fillets over the coals, then slide the griddle side over the cool zone to finish.

Troubleshooting

Serving, leftovers and cleanup

Keep fish on ice until it hits the grill. Clean the griddle while warm and oil it once cool; fish odors fade with heat and a scrub.

Safe internal temperatures

Guessing is how small-grill cooks go wrong, because everything happens fast over a close fire. Use an instant-read thermometer in the thickest part, away from bone. USDA minimum internal temperatures:

Taking this recipe on the road

The Compact packs about 1" thick and weighs about 14 lb, so this recipe travels to a campsite, tailgate, river bank or job site as easily as it cooks on the patio. A few habits make it safer and easier away from a kitchen:

• Prep at home. Trim, season or marinate meat, chop vegetables and mix sauces in the kitchen. Pack each in a sealed bag or container labeled by cook order.
• Keep raw meat cold and separate. Pack it at the bottom of the cooler, sealed, below ready-to-eat food. Keep the cooler at 40°F or below with plenty of ice, and keep it in the shade.
• Two sets of tongs and platters: one for raw, one for cooked. Never put cooked food back on the tray that held raw meat.
• Bring water and soap for hands and tools, plus paper towels and a trash bag.
• Pack the thermometer. It matters more outdoors, where wind and cold change cook times.
• Plan for ash. Bring a metal can with a lid and follow the venue's disposal rules.

For more, see the camping, tailgate and river trip guides.

Quick-start checklist

• Grill seasoned and dry; old ash emptied
• Stable, level, non-combustible spot with clearance
• Charcoal lit in a chimney, ashed over
• Two-zone fire built, grates preheated and oiled
• Thermometer, tongs, spatula and gloves within reach
• Clean tray ready for cooked food

Common small-grill mistakes (and the fix)

1. Cooking before the coals are ready. Black-topped coals give smoky, weak heat and sticking. Wait until they glow under a light coat of gray ash.
2. Wall-to-wall coals. With no cool zone, every flare-up becomes a burn. Leave at least a third of the firebox thin or empty.
3. Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
4. Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
5. Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
6. Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
7. Judging doneness by time or color. Small fires vary. Use a thermometer.
8. Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
9. Putting the grill away wet. Raw carbon steel needs to be dried and lightly oiled. See rust prevention.

After the cook: burn-down and pack-down

1. Let the remaining coals burn down. Don't leave a fire unattended.
2. When ash and steel are completely cold, dump the ash into a metal container with a lid, or dispose of it where the venue or campground allows.
3. Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
4. Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
5. Store it dry. A bag or old box keeps soot off the rest of your gear.

Safety basics (every cook)

• Outdoors only. Never use a charcoal grill indoors, in a garage, tent, camper, boat cabin or vehicle. Burning charcoal makes carbon monoxide, which you cannot see or smell.
• Stable, level, non-combustible surface. Bare soil, gravel, sand, concrete, pavers or a fire-safe pad. The Compact's 2⅞" air gap between the table and the bottom of the coal bed helps minimize radiant heat to the surface below, but it is still a live fire.
• Clearance. Keep it away from tents, vehicles, siding, overhangs, dry grass and anything that can burn. Keep kids and pets back.
• Follow local rules. Burn bans, campground, park, venue and HOA rules come first.
• Water or a fire extinguisher nearby, plus heat-safe gloves for handling grates and panels.
• Ash stays hot for a long time. Put it in a metal container with a lid and never pack hot steel or ash into a vehicle.

Frequently asked questions

What fish is best for grilling?

Firm fish like salmon, swordfish, tuna, mahi-mahi, redfish and snapper hold up on a grate. Delicate fish are best on a griddle or in foil.

How do I keep fish from sticking to the grill?

Dry the fish, oil it, preheat and clean the grate, and don't flip until it releases on its own. A griddle plate makes it easier.

What temperature should fish be cooked to?

USDA recommends 145°F or until the flesh is opaque and separates easily with a fork.

How long does fish take on a grill?

A rough rule is 8 to 10 minutes total per inch of thickness over medium-high heat.

Slot Grill Compact

12-gauge carbon steel · about 14 lb · 16.25" × 9" cooking area · packs about 1" thick · made in Texas · ★★★★★ 4.92 (77 reviews)

$89.97$99.97

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All specs and prices are from SlotGrill.com. Always grill outdoors on a stable, non-combustible surface and follow local fire rules.