When it comes to summer cookouts, grilled fish is a star that shines bright. Not only does it offer a delicious and healthy dose of protein, but it also brings a fresh and light element to the table. In this guide, we'll explore the tips and tricks to achieve the juiciest grilled fish possible.

First and foremost, choosing the right fish is crucial. Opt for firm - fleshed fish such as salmon, tuna, swordfish, or halibut. These types of fish hold up well on the grill and are less likely to fall apart. Freshness is key; look for fish with clear eyes, shiny skin, and a mild, ocean - like smell. If possible, buy fish from a reputable fishmonger or catch it yourself for the ultimate freshness.

Preparing the fish properly is the next step. Start by cleaning the fish thoroughly. Remove the scales, gut the fish if it's whole, and rinse it under cold water. Pat the fish dry with paper towels. This helps to prevent the fish from sticking to the grill and also ensures even cooking. You can leave the skin on for added flavor and to keep the fish intact during grilling. If you're using fillets, make sure they are of a similar thickness so that they cook evenly.

Marinating the fish is a great way to infuse it with flavor and keep it moist. You can use a simple marinade of olive oil, lemon juice, garlic, and your favorite herbs like thyme, rosemary, or parsley. Place the fish in a shallow dish and pour the marinade over it, making sure to coat both sides. Let it marinate in the refrigerator for at least 30 minutes, but no more than 2 hours, as the acid in the lemon juice can start to 'cook' the fish if left for too long.

Now, it's time to fire up the grill. Preheat the grill to medium - high heat. This ensures that the fish gets a nice sear on the outside while remaining juicy on the inside. Oil the grill grates well to prevent the fish from sticking. You can use a high - smoke - point oil like canola or vegetable oil. Dip a folded paper towel in the oil and use tongs to rub it over the grates.

When placing the fish on the grill, be gentle. If you're grilling a whole fish, place it on the grill with the belly side down first. For fillets, place them skin - side down. Close the grill lid to trap the heat and cook the fish. Avoid flipping the fish too soon; wait until it easily releases from the grill grates. This usually takes about 3 - 5 minutes per side, depending on the thickness of the fish. You can use a spatula to gently test if the fish is ready to be flipped.

To check if the fish is cooked, use a fork to gently flake the fish at its thickest part. The fish should be opaque and flake easily. If it's still translucent in the middle, it needs more time on the grill. Another way to check is by using a meat thermometer. The internal temperature of the fish should reach 145°F (63°C).

Once the fish is cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute throughout the fish, making it even more juicy and flavorful. You can serve the grilled fish with a variety of sides. A fresh salad with a light vinaigrette, grilled vegetables like zucchini, bell peppers, and onions, or a side of rice or quinoa are all great options.

For an extra burst of flavor, you can top the grilled fish with a sauce. A simple lemon butter sauce made by melting butter in a pan, adding lemon juice, and a pinch of salt and pepper is always a classic. You can also make a salsa with tomatoes, onions, cilantro, and lime juice for a fresh and zesty topping.

In conclusion, grilling fish is a wonderful way to enjoy a healthy and delicious meal during the summer. By following these tips, you can ensure that your grilled fish is juicy, flavorful, and a hit at your next cookout. So, head to the market, pick up some fresh fish, and fire up the grill for a memorable summer feast.