Grilling fish can be a delightful way to enjoy your catch, but timing is key to achieving the perfect texture and flavor. Generally, fish should be grilled for about 8 to 10 minutes per inch of thickness. Here are some tips to ensure your fish comes out perfectly:

1. **Preheat the Grill**: Make sure your grill is preheated to medium-high heat (around 375-450°F or 190-232°C).

2. **Oil the Grill Grates**: To prevent sticking, brush the grill grates with oil before placing the fish on them.

3. **Skin-on Fish**: If you're grilling fish with skin, place the skin side down first. This helps protect the flesh and keeps it moist.

4. **Check for Flakiness**: The best way to check if your fish is done is to use a fork. The flesh should flake easily and appear opaque.

5. **Avoid Overcooking**: Fish can go from perfectly cooked to overdone quite quickly, so keep an eye on it. If you're unsure, it's better to take it off a little early and let it rest; it will continue to cook slightly after removing from the grill.

6. **Use a Thermometer**: For precise cooking, use an instant-read thermometer. Fish is typically done when it reaches an internal temperature of 145°F (63°C).

Example: For a 1-inch thick salmon fillet, grill it for about 6-8 minutes on each side. If it's thicker, adjust the time accordingly.

Enjoy your grilled fish with your favorite sides and sauces!

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Sport Fishing Cooking Tips Fish Recipes Grilling Fish Outdoor Cooking