Basically, the easiest way is to grill the whole fish with the skin on. Avoid very high temperatures or cooking over an open flame. Be sure not to turn a whole fish too often – otherwise the skin won’t get crispy or run the risk of tearing.
You can also grill fish in a fish basket or wrapped in aluminum foil. A grill plank is also a nice option – the advantage of using a grill plank is that the fish doesn’t stick to the grill and the wood adds a fine smoky note.
If you are using fish fillets with the skin on, always place them skin-side down on the grill.
As a rule, vegetables don’t take long on the grill. You should avoid excessive heat to preserve flavor and nutrients. Don’t forget your timeline if you want to serve the veggies at the same time as your other meat and fish dishes!
Vegetable packages are uncomplicated. As a rule, they are done at medium heat in 20 to 25 minutes. To make sure they don't get mushy, you can open the packages after 15 minutes to gauge the remaining cooking time.
If you are grilling vegetable halves or wedges, check them regularly depending on their size. They should take on some color but still be firm. This usually only takes a few minutes.
