How to Marinate Grilled Fish for Juicy, Flavorful Results

Grilled fish requires precision when seasoning and marinating to ensure it turns out tender and bursting with flavor without drying out over the heat. The crucial first step is to avoid marinating the fish for too long if the marinade contains lemon juice or vinegar. The acid will begin to chemically "cook" the delicate flesh, making it overly soft and prone to falling apart; 30 to 60 minutes is more than enough. Use a blend of olive oil, garlic, ground coriander, and cumin with a splash of fresh lemon juice. The oil protects the fish from drying out during grilling and helps the seasoning adhere properly to the surface. Don't forget to season the fish with salt both inside and out (if grilling a whole fish). It's best to add the salt shortly before grilling rather than early on, preventing it from drawing out precious moisture prematurely. When grilling, start over high heat for about two minutes to sear and set the exterior crust, then reduce the heat so the inside cooks through gently without burning the outside.